Preheat the oven to 450°.

Remove the neck, giblets, liver, etc. from the turkey. Use the liver in the stuffing. Set the rest aside. Rinse the turkey cavity well and pat dry.

Stuff the turkey with the Bread Stuffing, and truss the opening.

Place the turkey on a rack in a roasting pan. Rub the butter or margarine all over the skin. Combine the seasonings, and sprinkle them over the bird. Roast the turkey for 10 minutes. Reduce the heat to 350°, and roast for 20 to 25 minutes per pound, or until a meat thermometer registers 185°; this will take 3-1/4 to 4-1/4 hours. Baste often with the pan juices.

Meanwhile, if you like, cook all the turkey parts, except the livers for use later in the pan gravy. In a saucepan, cook the neck, giblets, heart, and gizzard over low heat, in water to cover, for 2 hours, until tender. Drain, remove the meat from the neck, and chop all the meats fine. Set aside to use in the gravy.

Remove the turkey from the oven and transfer it to a heated platter, reserving the pan juices. Let it rest, covered with foil, for 30 minutes.

Prepare the gravy. Remove the stuffing from the turkey and place it in a serving dish, keeping it warm until you are ready to use it. Carve the turkey and serve it with the stuffing and gravy.