New England Roast Turkey With Cranberry Pecan Stuffing

Directions

1. For stuffing, cook celery and onion in margarine or possibly butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper.
2. Place dry bread cubes in a mixing bowl. Add in celery mix, pecans, and cranberries. Add in 1/2 c. chicken broth, tossing to moisten.
3. Release turkey legs from leg clamp or possibly band of skin crossing the tail. If you like, remove leg clamp from body cavity. Remove neck and giblets from cavity. Rinse turkey inside and out; drain and pat dry with paper towels.
4. Just before roasting, spoon some stuffing into neck cavity. Pull neck skin over stuffing, fasten to back with a short skewer.
5. Loosely spoon stuffing into body cavity (no more than 3/4 c. stuffing per lb. of turkey.) Don't pack stuffing tightly, or possibly it won't get warm sufficient by the time the turkey is cooked. (Transfer any remaining stuffing to a casserole adding the 1 to 2 Tbsp. chicken broth, if you like, for additional moistness; cover and refrigeratecasserole.) Tuck legs under band of skin or possibly rest into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
6. Place stuffed turkey, breast side up, on rack in a shallow roasting pan.
7. Brush with veg. oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb does not touch bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Press foil over legs and neck.
8. Roast in a 325 oven for 3 to 3 1/2 hrs or possibly until thermometer registers 180 and juices run clear. The center of the stuffing should be at least 165. Add in covered casserole of stuffing during the last 30 to 45 min of roasting. If you like, during roasting, baste the turkey occasionally with drippings. Remove the foil the last 30 to 45 min ot let the bird brown.
9. Remove turkey from oven and cover loosely with foil. Let stand for 20 min before carving. Release legs from leg clamp, or possibly snip string or possibly band of skin. To avoid possible burns, don't remove leg clamp from the warm bird after roasting. Remove stuffing from turkey. Store leftover turkey and stuffing in separate containers as soon as possible after serving.
10. Makes6-8 servings.