Remove the giblets from the defrosted turkey, set aside. Rinse the turkey inside and out with cool water.

Place turkey in a roaster, breast side up.

Brush turkey all over with melted butter. Salt and pepper generously.

If you are stuffing the bird, now is the time.

Bake according to the weight of your turkey per package instructions. Bake uncovered until the turkey becomes golden brown. (about halfway through baking time/2 hours for this sized bird) Baste turkey a couple of times per hour while it bakes. Then cover and bake until a meat thermometer reaches an internal temperature of 185 degrees F. Place the thermometer in the thigh meat. If the turkey has a popper, don't rely on that. Check it periodically before and after it pops. Continue basting throughout the baking process.

Typically I prepare the giblets the day before I make my turkey, but you can do it while the turkey is cooking, too. The giblets and the stock they provide will be added to the turkey gravy.

In a pot on the stove, cover giblets with 32 ounces of chicken or turkey stock, and give them a good sprinkling of salt and pepper. I also add in a small onion diced and the leaves from a bunch of celery stalks. Cover them and bring them to a boil. Turn down and simmer them for one hour. Add in one cup of water.

Remove giblets, chop the meat up fine, removing any skin or bones. Drain the stock, and pour into a mason jar, add chopped meat and store in the fridge until you are ready to make your gravy.

When the turkey is done, remove it from the roaster to carve. Place the roaster on the stove, we always use two burners. Turn the temperature to medium and get the juices from the bird boiling. Add in the giblet stock.

Mix flour and milk in a jar by shaking, or use your emulsion blender. Make sure there are no lumps! Slowly pour into the roaster and stir to thicken your gravy. You might not need all of the milk mixture, as some turkeys will produce more juice than others. Taste and salt and pepper as needed.