Having properly dressed and stuffed the turkey, rub entire surface with salt, spread breast, wings and legs with butter, rubbed until creamy and mixed with flour, and dredge bottom of pan with flour. Place in hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add 2 cups soiling water. Continue basting every 15 minutes until turkey is cooked, which will require about 3 hours for a 10-lb turkey. For basting, use 1/2 cup butter melted in 1/2 cup boiling water in which the giblets were cooked, and after lis is used baste with fat in pan. During cooking, turn turk y frequently, that it may brown evenly. To prepare gravy: As soon as turkey is removed from pan pour off liquid, from which skim 6 tablesp fat, return fat to pan, brown with 1 or 2 tablesp flour, and pour on gradually the remaining liquor, to which the giblets, finely chopped, nave been added, and cook 5 minutes. Remove string and skewers from turkey, and garnish with parsley or celery tips before serving.