Using your roasting pan, empty 2 boxes of croutons into it. Add sausage/celery/onion mix. Melt half cup butter and add. Add tsp. of poultry seasoning. Add 2 cups of giblet broth. Stir well until croutons are evenly moistened. Rinse turkey again, shake out excess water. Stuff body cavity with stuffing LOOSELY (do not pack in or turkey will explode.. stuffing expands when cooking!) and put legs back into retainer to hold together. Stuff neck cavity. Fold wing tips behind bird's back, use to hold neck skin down so stuffing won't fall out from neck. Rinse out roasting pan and line with foil. Coat foil with vegetable oil. Coat turkey, all over, with vegetable oil. Place in roasting pan. Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top. Put in oven and roast for approx. 6.5 to 7 hours, depending on oven. Roast to 180� to 185� internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast. Baste turkey with baster last 2 hours, about every 15 minutes. If skin is getting too dark, tent with foil.