Prepare the Giblet Broth

Place the water, chicken bouillon cubes, turkey giblets and neck, celery, onion, and 1 stick of butter in a medium saucepan. Bring the mixture to a boil, then reduce the heat and simmer until the giblets are fully cooked and the vegetables are tender.

Chop the Giblets

Remove the giblets and turkey neck from the broth. Finely dice the giblets. Remove as much meat as possible from the turkey neck, then discard the bones.

Prepare the Giblet Stuffing

Place both packages of stuffing mix in a large bowl. Add the chopped giblets, neck meat, celery, and onion.

Gradually add approximately 3 cups of the warm giblet broth. Stir until the stuffing is evenly moistened but not soggy.

Preheat the Roaster

Preheat the electric roaster to 325°F.

Prepare the Turkey

Remove the packaging from the completely thawed turkey. Remove any giblets or neck pieces stored inside, then pat the turkey dry with paper towels. Do not rinse the turkey.

Stuff the Turkey

Loosely spoon the warm giblet stuffing into the turkey’s body and neck cavities immediately before roasting. Do not pack the stuffing tightly because it needs room to heat evenly.

Place any remaining stuffing in a buttered baking dish and cook it separately until the center reaches 165°F.

Season the Turkey

Place the stuffed turkey breast-side up on the roasting rack inside the electric roaster.

Sprinkle the garlic powder, salt, and black pepper evenly over the turkey. Cut the 2 sticks of butter into pieces and distribute them over the turkey, placing some beneath the breast skin if desired.

Add the Broth

Pour the remaining giblet broth into the bottom of the electric roaster. Cover the roaster with its lid.

Roast the Turkey

Roast the turkey at 325°F for approximately 4 to 4¼ hours. Avoid frequently removing the lid because this releases heat and increases the cooking time.

Begin checking the internal temperature before the estimated cooking time is complete.

Brown the Skin

During the final 30–45 minutes, remove the lid if permitted by your electric roaster’s instructions. Baste the turkey with the pan juices to encourage a golden-brown finish.

Check for Doneness

The turkey is ready when the thickest parts of the breast and thigh and the center of the stuffing each reach 165°F on a food thermometer. Avoid touching the bones when checking the temperature.

Rest the Turkey

Carefully remove the turkey from the electric roaster. Let it rest for 30 minutes before removing the stuffing and carving.

Serve

Transfer the giblet stuffing to a serving bowl, carve the turkey, and serve warm for Thanksgiving, Christmas, or your favorite holiday dinner.