||Preheat oven to 350°F. Remove giblets. Rub bird inside and out with butter, poultry, seasoning and salt and pepper. Place apple, onion and celery inside body and neck cavities.
||Place roaster, breast side up, in a shallow roasting pan in oven. Roast 2 to 2 1/2 hours or until PERFECT ROAST® Thermometer pops up and a meat thermometer inserted in thickest part of thigh registers 180°F.
||Remove and discard PERFECT ROAST® Thermometer before carving.
Gravy (dressings, salsa, and toppers)
Pour pan juices into heatproof measuring cup or bowl. Skim off 4 tablespoons clear drippings from top and return to roasting pan. Skim off and discard remaining drippings, reserving degreased pan juices.
||Add flour to roasting pan and cook, stirring over medium heat for 3 to 4 minutes, until flour mixture is lightly browned. Stir in reserved pan juices and enough water to make 2 cups of liquid. Add cream or half-and-half and brandy or apple juice concentrate.
||Cook, stirring, until gravy is smooth and thickened. Season to taste with salt and pepper.