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1
Preheat oven to 325u00b0. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings.
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2
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
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3
In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165u00b0, about 30 minutes. Uncover; bake 10 minutes.
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4
For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan.
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5
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock.
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6
Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
