Roast Turkey

 

1/4

cup butter or margarine

1

medium onion, chopped (1/2 cup)

2

medium stalks celery, chopped

8

cups dry bread cubes (about 11 slices bread)

2

tablespoons finely chopped fresh parsley, if desired

2

tablespoons poultry seasoning or dried sage leaves

1

teaspoon salt

1/4

teaspoon pepper

About 1/2 cup Progresso® chicken broth (from 32-oz carton) or water

1

whole turkey (14 to 18 lb), thawed if frozen

1/2

teaspoon salt

3

tablespoons butter or margarine, melted

• 1 Move oven rack to lowest position. Heat oven to 325°F. In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
• 2 In large bowl, mix bread cubes, parsley, poultry seasoning, 1 teaspoon salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey). Set aside. (Stuff turkey just before roasting).
• 3 Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with 1/2 teaspoon salt.
• 4 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
• 5 After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole dish sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole dish with turkey at 325°F for last 35 to 40 minutes of roasting time or until thoroughly heated (165°F).
• 6 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush 3 tablespoons melted butter over turkey. Do not add water or cover turkey.
• 7 Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. If necessary, cover turkey breast with tent of heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excessive browning.
• 8 Let turkey stand 15 to 20 minutes for easier carving. Remove skewers. Remove stuffing; place in serving bowl.