Turkey Preparation:
12 pound whole turkey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavity of the bird.

Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Roasting:
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2" deep) roasting pan.

Roast the turkey in a preheated 325°F oven approximately 3-3/4 hours.

Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast.

Remove turkey from the oven and allow it to rest for 20 minutes before carving. Place on large platter and garnish with fruit or parsley if desired.

Stuffing:
1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 oz.), cut into 1-inch cubes
1 can (15-1/2 oz.) chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon

In a large skillet, over medium-high heat, sautée turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain.

In a large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth to moisten.

Lightly spray a 9 X 12-inch baking pan or casserole dish with vegetable spray. Cover and bake at 350°F oven for 45 minutes or until temperature reaches 165°F.

Stuffing can also be baked in a microwave oven for approximately 15 minutes.

Approximate Nutrient Content Per 6 Oz. Serving:
670 calories; 67 gm protein; 28 gm fat; 660 mg sodium; 195 mg cholesterol

Recipe Source: National Turkey Federation