The turkey is thawed, washed and dried. Peeled celery and onions are finely chopped and fry in part of the butter, as seasoned with salt and pepper to taste. The bread is peeled from the peel and cut into cubes with size 1x1 cm, which also fry in a little butter. The turkey is filled with a mixture of celery, onion and bread cubes sewn and smeared with butter and remaining liquid honey. Sprinkle with coarse salt and pepper and place in greased with butter tray. Bake in preheated oven at 210 C, periodically watered with the juice, in a separate tray, not draining. The bird is ready after about 4 hours. Serve distributed in portions and served with stuffing.