Serves: 0
Total Calories: 1,780

1 turkey for roasting, fresh or frozen (if frozen, use
butter or margarine, softened
salt and freshly ground pepper
3 cups hot turkey broth (made from giblets and neck)
1/2 cup butter or margarine, melted

Pat thawed bird dry with paper towels. Rub skin areas liberally with softened butter or margarine, salt and pepper. Loosely place stuffing in neck and body cavity. Close openings with skewers and foil and use string where needed. Preheat oven to 450° F. Place bird directly into oven and reduce heat to 325° F. After first 1/2 hour of cooking, baste bird frequently with pan drippings and mixture of turkey broth and butter or margarine. Cook to an internal temperature of 180° to 185° F. The center of stuffing should reach at least 165° F. If not using thermometer, allow 20 to 25 minutes per pound for birds up to 6 pounds 15 to 20 minutes per pound for birds weighing up to 16 pounds, and 13 to 15 minutes per pound for larger turkeys. After removing from oven, let sit for 20 minutes in warm place before carving.

Note: Allow 3/4 to 1 pound per person to be served.

Nutritional Facts:

Total Calories: 1,780
Calories from Fat: 1,700

More Recipes from the Holiday Cookbook Cookbook:
Chicken In The Snow
Chicken Or Turkey Hash
Cornish Hens With Tarragon Stuffing
Cranberry Pork Chops
Flank Steak Strognoff
Fruited Florentine Pot Roast
Ham-Spinach Roll With Tarragon-Wine Sauce
Homemade Pork Sausage
Hot Fish Mousse With Sauce Dugléré
Mushroom And Sausage Pie
Mushroom Roll With Lemon Sauce
Mushroom Tart
Party Goulash
Pork Chops Veracruz
Roast Turkey
Sloppy Joes
Turkey Or Chicken Velouté