Remove neck and giblets from thawed turkey. Rinse turkey inside and out with water and pat dry. Line a large turkey pan with enough foil to completely cover and close foil over turkey. I use one piece of foil lengthwise and one piece crosswise. Place turkey bone side down (breast side up) on top of foil and smear a small amount of the butter on the top and sides of turkey.

In a large bowl, tear bread into bite size pieces and mix with celery, onion and spices. Adjust spices if desired.

Stuff bread mixture inside of turkey and neck area where giblets were removed, interspersing with small pieces of remaining butter. Ensure that bread mixture is stuffed fairly tight inside of turkey; otherwise stuffing may turn out soggy.

Close foil loosely around turkey. To seal in juices, place turkey into a preheated 400 degree oven for 1/2 hour; then reduce heat to 325 degrees. Cook turkey at 325 degrees for approximately 20 minutes per pound. Fold foil back to brown turkey during last 1/2 hour or so of cooking, basting occasionally with juices. Turkey is done when juices run clear and turkey legs move easily to touch (they should not feel stiff to move). Internal temperature should reach approximately 165 to 180 degrees.

Let turkey rest while preparing gravy. Pour juices from turkey into a large sauce pan and add enough beef bovril mix for 3 cups gravy. If required, add enough extra water to make up 3 cups gravy (including juices). Mix cornstarch with 3/8 cup water and add to juice mixture. Bring to a boil; then reduce heat and simmer as gravy thickens.

Serve and enjoy!