Serves: 15
Total Calories: 972

12 pounds whole turkeys fresh or frozen (thawed)
salt to taste
freshly ground black pepper to taste
STUFFING
6 cups cornbread or seasoned stuffing mix
1 cup melted butter or margarine
1 cup chopped celery
1 cup chopped onion
1 cup broth, fruit juice, or water

1. Preheat the oven to 325°F.

2. Remove the giblets and neck from the turkey, and rinse and dry the turkey inside and out. Sprinkle the turkey with salt and pepper inside and out.

3. To make the stuffing, in a large bowl, combine the stuffing mix with the melted butter or margarine, celery, and onion. Gradually stir in the broth, fruit juice, or water, and blend lightly.

4. Lightly spoon the stuffing into the neck and body cavities of the turkey, allowing for expansion during roasting. If you have extra stuffing, place it in a greased casserole dish, cover, and bake alongside the turkey for the last 30 to 40 minutes of roasting time. For a crisper crust, uncover the stuffing during the last 10 to 15 minutes.

5. Fold the turkey neck skin and fasten it to the back of the turkey with skewers. Fold the wings under the back of the turkey, and truss the legs together with string. This will help the turkey keep its shape during roasting, and will provide a neater appearance when serving.

6. Place the turkey, breast side up, on a rack in a shallow open roasting pan. (The pan should be no more than 21/2 inches deep.) If you are using a traditional meat thermometer, insert it in the thickest part of the thigh next to the body, being careful not to touch the bone. If you are using an instant-read thermometer, it should not be roasted along with the turkey, but should be inserted only to test the tur key’s doneness near the end of the cooking time. If your turkey has a pop-up timer, you will not need to use a meat thermometer.

7. Place 1/2 cup of water in the bottom of the roasting pan, and arrange a tent of lightweight aluminum foil, shiny side down, loosely over the turkey to prevent over-browning. Place the turkey in the oven and cook, using a bulb baster to baste the turkey with pan juices every 30 minutes or so during cooking, and to re move pan juices if too much fat accumulates in the roasting pan. Remove the foil during the last 30 minutes of roasting to promote browning.

8. Roast the turkey for 3 to 31/2 hours, or until a thermometer inserted in the thick est part of the thigh reads 180°F, and a thermometer inserted in the center of the stuffing reaches at least 165°F. When done, the thickest part of the drumstick usually feels soft when carefully pressed with thumb or forefinger, the drumstick moves easily in the socket, and the juices run clear when the meat is pierced with a fork.

9. Remove the turkey from the oven, and allow the bird to rest for 15 to 20 minutes before scooping out the stuffing and carving the meat.

Nutritional Facts:

Serves: 15
Total Calories: 972
Calories from Fat: 555

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Turkey Sausage, Orange, and Pecan Stuffing
Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
How Big Is Your Bird?
Adjusting Cooking Time
Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
Turkey 'N' Cheddar Cheese Bake
Handle With Care
Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
Apricot-Stuffed Cornish Game Hens
Roast Duck With Raspberry Stuffing