Traditional Roast Turkey

• 1 turkey (about 15 lbs/7.5 kg), including giblets
• Salt and freshly ground black pepper to taste
• 1/4 cup (50 mL) butter, softened
• 1/4 cup (50 mL) butter
• 2 stalks celery, diced
• 1 large onion, minced
• 1 Granny Smith apple, diced
• 1 tsp (5 mL) dried sage
• 1 tsp (5 mL) dried chervil
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2 mL) dried rosemary, crumbled
• Pinch ground nutmeg
• 4 cups (1 L) toasted bread cubes
• 1 cup (250 mL) chicken broth
• Salt and freshly ground black pepper to taste

1. Preheat oven to 450F (230C).
2. Chop giblets and set aside.
3. Season turkey inside and out with salt and pepper.
4. Place on a rack in a roasting pan.
5. Carefully lift breast skin by slipping your fingers under it and disengaging it from the meat.
6. Spread butter over the meat and reposition the skin.
7. Roast for 30 minutes, then scatter giblets around turkey.
8. Reduce heat to 350F (180C) and roast for 3 hours, until a thermometer inserted in the thigh registers 165F (74C).
9. Baste occasionally with pan drippings during the last 2 hours.
10. Remove from oven, strain giblets out of pan drippings and reserve.
11. Let turkey rest for 20 minutes before carving.
12. Meanwhile, prepare the stuffing: In a large skillet, melt butter over medium heat.
13. Saute celery and onion until tender.
14. Add apple, sage, chervil, thyme, rosemary and nutmeg; saute for 3 minutes.
15. Add bread cubes, broth and giblets; mix to moisten.
16. Season with salt and pepper.
17. Just before serving, stir 1/2 cup (125 mL) turkey drippings into stuffing and reheat.
18. Serve turkey with stuffing.

turkey, salt, butter, butter, stalks celery, onion, apple, sage, chervil, thyme, rosemary, ground nutmeg, bread cubes, chicken broth, salt

Taken from www.cookstr.com/recipes/traditional-roast-turkey (may not work)