This is the way I start Thanksgiving.
Turkey, Dressing (Mrs C), Onions, Celery, Parsley, Liver (1/2 pound), Mushrooms
Defrost turkey, take out giblets. Boil all until done except liver, with cut-up celery stalks and chopped onion and salt. You can boil this ahead of time and store until you get ready to make gravy. Wash and dry turkey – salt cavity. Stuff – not tight. Sew or lave and tie legs down.
Make up dressing according to directions – Meantime, saute chopped onions in butter. When glossy, add chopped up liver (use turkey liver also) – Cook until liver is white. Stir into dressing with cut up celery leaves and parsley. If the dressing looks too wet, break up some bread crumbs and mix in. Any left-overs can be baked in a casserole the last hour your turkey is roasting. And then when you serve it, I stir them in together (Dressing inside turkey and the baked dressing).
Put turkey on rack in pan in 325 degree oven. How long you cook it depends on size of turkey – keep a little water in pan so juices don’t burn after the turkey gets brown. Baste it every once in a while. Tent it (with foil) if it is getting too brown too soon. Wrap legs in foil too, when brown. Turkey should be done when legs jiggle.
Schedule your turkey to be done about 1/2 hour ahead of eating. Set turkey aside and cover with foil. Put roaster on burners. Add sliced fresh mushrooms and stir ’til they cook up a little. Add juice and chopped up giblets and stir all the nice brown drippings until it boils. Mix enough flour and water to thicken gravy. If it is real rich gravy, you can stretch it with your potato water. Stir it as it simmers until you are ready to dish up.
I hope you can understand all of this. Good luck – have fun with your dinner. Don’t let it throw you. Take care…