Several hours or the night before cooking, make a medium paste of dry mustard, Worcestershire sauce, olive oil, a little vinegar and salt and pepper. Rub the turkey inside and out with the paste.
At cooking time, place in the cavity one onion, halved, and 2 ribs of celery, halved, and a little parsley.
Across the breast of the turkey, place 2 strips of bacon and stick hunks of butter in the crevices between the leg and body.
Soak cheesecloth or an old dishtowel in olive oil and lay it over the turkey and place turkey on a rack in an uncovered roaster pan. Add 2 cups chicken broth to roaster. Bake according to following table at 300 degrees:
Baste turkey only once or twice during cooking. Check for doneness with meat thermometer.
GRAVY:
While turkey is cooking, simmer neck and giblets in 4-5 cups of water with 2 ribs of celery, finely chopped, 1 small onion, finely chopped, one bay leaf and salt and pepper. Meanwhile, make a roux of 2 Tbsp. oil and 2 Tbsp. flour. Cook, stirring constantly, until medium brown. Do not burn! Add 1 small onion, chopped, 1 rib of celery, chopped, one bay leaf, salt and pepper to taste. Saut� until vegetables are soft. Add 3-4 cups of strained giblet stock and cook until thickened to your liking. Simmer 20 minutes. Add chopped giblets if desired. This can be halved or increased to make as much gravy as you want.