12 to 14
1 (12- to 13-pound)
4 cups stuffing, about
1 stalk celery, cut into thirds
1 carrot, cut into thirds
1 small onion
1. Thaw turkey
thoroughly. Even fresh turkeys normally have icy sections and must be thawed.
2. Rinse turkey
inside and out. Pat dry. Season whole bird inside and out with salt and pepper.
3. Run fingers
carefully between skin and flesh of turkey, loosening skin. Working slowly, push stuffing in thin layer under breast and thigh of turkey. (Excess stuffing can be baked in lightly greased casserole at 325 degrees until heated through, 45 minutes to 1 hour.) Put celery, carrot and onion into body cavity of turkey.
4. Put turkey
in large roasting pan, breast side up. Do not truss bird and do not tuck wings under bird. Brush turkey with melted butter. Roast at 350 degrees until turkey registers 165 degrees when thermometer is placed deep into thigh, but not touching bone, about 7 to 10 minutes per pound.
5. Remove from oven
. Let stand 20 minutes before carving; retained heat should push temperature to 175 degrees.
Each serving contains: