One 14-pound fresh or frozen
                                     (thawed) turkey, 1 1/2 teaspoons
                                     salt, 1/2 teaspoon coarsely ground
                                     black pepper, Pan Gravy, fresh
                                     herbs and grapes for garnish

                                     1. Preheat oven to 325 degrees F.
                                     Remove giblets and neck from
                                     turkey; reserve for making Pan
                                     Gravy. Rinse turkey with cold
                                     running water and drain well.

                                     2. Fasten neck skin to back with 1 or
                                     2 skewers. With turkey breast side
                                     up, fold wings under back of turkey
                                     so they stay in place. Depending on
                                     brand of turkey, with string, tie legs
                                     and tail together, or push drumsticks
                                     under band of skin, or use stuffing
                                     clamp.

                                     3. Place turkey, breast side up, on
                                     rack in large roasting pan. Rub turkey
                                     all over with salt and pepper. Cover
                                     turkey with a loose tent of foil. Insert
                                     meat thermometer through foil into
                                     thickest part of thigh next to body,
                                     being careful that pointed end of
                                     thermometer does not touch bone.
                                     Roast turkey about 3 3/4 hours; start
                                     checking for doneness during last
                                     hour of roasting.

                                     4. While turkey is roasting, prepare
                                     giblets and neck to use in Pan Gravy.

                                     5. To brown turkey, remove foil
                                     during last 1 hour of roasting time
                                     and baste occasionally with pan
                                     drippings. Turkey is done when
                                     thigh temperature on meat
                                     thermometer reaches 180 degrees to
                                     185 degrees F and drumstick feels
                                     soft when pressed with fingers
                                     protected by paper towels. (Breast
                                     temperature should be 170 degrees to
                                     175 degrees F.)

                                     6. When turkey is done, place on
                                     warm large platter; keep warm.
                                     Prepare Pan Gravy.

                                     7. To serve, garnish platter with fresh
                                     herbs and grapes. Serve with gravy.
                                     Remove skin from turkey before
                                     eating, if you like.

                                     Pan Gravy:
                                     In 3-quart saucepan over high heat,
                                     heat gizzard, heart, neck, and enough
                                     water to cover to boiling. Reduce
                                     heat to low; cover and simmer 45
                                     minutes. Add liver and cook 15
                                     minutes longer. Drain, reserving
                                     broth. Pull meat from neck; discard
                                     bones. Coarsely chop neck meat and
                                     giblets. Cover and refrigerate meat
                                     and broth separately.

                                     To make gravy, remove rack from
                                     roasting pan. Pour pan drippings
                                     through sieve into 4-cup measure or
                                     medium bowl. Add 1 cup giblet broth
                                     to roasting pan and stir until brown
                                     bits are loosened; pour into
                                     drippings in measuring cup. Let
                                     stand a few seconds, until fat
                                     separates from meat juice. Spoon 2
                                    tablespoons fat from drippings into
                                     2-quart saucepan; skim and discard
                                     any remaining fat. Add remaining
                                     giblet broth and enough water to
                                     meat juice in cup to equal 3 cups.