Cut tops from tomatoes and scoop out pulp. Sprinkle inside of tomato shells with 1/4 tsp salt, if using. Invert tomatoes on paper towels to drain. Meanwhile, in a small saucepan, combine milk and flour stirring to blend. Bring to a boil, reduce heat to low and cook, stirring constantly, until smooth and thickened. Stir in turkey, celery, onion, and cheese. Sprinkle with seasoned salt and pepper. Spoon mixture into the tomatoes shells and place in a 13 x 9 x 2-inch baking pan or dish. Bake at 375 for 15 to 29 minutes or until thoroughly heated.