Homestyle Turkey

1 (12 pound) whole turkey
1 stick hard butter, cut into Tablespoon pads
1/2 stick butter, softened
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
1/3 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups Turkey drippings
2/3 cup buttermilk

Preheat oven to 350.

Rinse and wash turkey. Discard the giblets. Place turkey in a Dutch oven or roasting pan.

Separate the skin over the breast to make little pockets. Put Tablespoon pads of the hard stick butter on both sides between the skin and breast meat. This makes for very juicy breast meat. You can do the same with the legs and other areas of the meat. Do not cut the skin, just pull it away from the meat.  

With the 1/2 stick of soft butter rub all over outside of turkey.

In a medium bowl, combine the water with the bouillon.  Sprinkle in the parsley and minced onion. Pour over the top of the turkey.

Sprinkle seasoning salt over the turkey.

Cover with foil (sprayed with cooking spray), and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).

In the saucepan over medium heat, cook onions in butter until soft and translucent.

Stir in flour, pepper, and celery seed.

Combine Turkey Drippings and buttermilk in pour-able container, like a large measuring cup. Slowly stir into onion mixture with a whisk. Be careful it likes to slosh.

Simmer over medium-low heat until thick. Remove from heat.

Note: For a larger bird try cooking it for 1 hour at 375 then reduce to 350 and cook for 5 hours. The main thing is the 180 degrees for the internal temperature.