Roast Turkey by
Place frozen turkey on a large platter in the refrigerator for 3-4 days before roasting to thaw. Leave it in its original wrapper.
After it has thawed, remove neck and giblets from the cavities. Set aside for making stock and gravy. Make the dressing and stuff the bird the same day you plan to cook the turkey. Do not leave warm dressing in the turkey for a long period of time before roasting. Dressing expands during roasting so leave a little room in the cavities. Skewer neck to keep it closed, twists wings back and fasten legs by tying or tucking under skin band at tail.
Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest part of the thigh. Do not let the thermometer touch a bone. Tent turkey or place in roasting bag. If using roasting, follow those directions. If not, then tent the turkey breast and baste to keep turkey moist. Roast at 325 degrees. Allow 15 mins per pound.
When done remove turkey from oven and cool. Cutting will be easier. Slice and serve.
Turkey Gravy: Earlier in the day, place giblets in water and bring to a boil. Cook until done. Place on platter and cut in small pieces.
Place the turkey on a platter. Reduce the amount of liquid to the amount of gravy you want to prepare. Bring broth to a boil and boil down to make richer gravy. Add diced giblets Mix cornstarch and water to form a thin liquid. Bring the broth to a boil and add the cornstarch mixture. The gravy will thicken very quickly so stir fast. If it becomes too thick, reduce heat and add more broth or water. Season with salt and pepper. Serve.