Herb-Scented Roast Turkey with Cornbread Stuffing

Ingredients

• 0.3 cup butter melted
• 0.5 cup butter 
• 1.5 cups celery stalks chopped
• 9 cups seasoning cubes soft
• 2 cloves garlic finely chopped
• 0.8 cup onion chopped
• 0.1 teaspoon pepper 
• 0.3 teaspoon pepper 
• 1 teaspoon salt 
• 12 lb turkey whole frozen thawed

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• skewers

Directions

1. Heat oven to 325F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin.
4. Place turkey, breast side up, on rack in shallow roasting pan.
5. Brush with 1/4 cup butter. Do not add water.
6. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
7. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165F.
8. Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm.
9. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
10. To serve, garnish turkey with fresh herb sprigs, if desired.