October 2nd, 2015
STUFFING: In Dutch oven over medium heat, melt butter. Add onions and celery; cook, stirring often until softened, about 6 minutes. Stir in garlic; cook for 1 minute. Stir in bread cubes to coat well. Remove from heat, stir in pecans, cranberries, parsley, sage and savory. Stir in enough broth to lightly moisten bread. Set aside.
HERB BUTTER: In small bowl, blend together butter, garlic, rosemary, savory and thyme. Set aside.
Prepare turkey by removing giblets, rinse inside and out; pat dry with paper towel. Fill neck cavity with some of the stuffing; close and secure skin with small metal skewer. Place remaining stuffing in main cavity. Tie legs together with kitchen string. Get under breast skin with fingers to loosen. Spread 1 to 2 tbsp (15 to 25 mL) herb butter under each side of breast. Spread 2 tbsp (25 mL) over the entire top. Melt remaining butter to use for basting.
Place turkey on rack in roasting pan; tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for about 3-1/2 hours, basting with melted herb butter. Remove foil to brown during last 30 minutes (cover legs and stuffing with foil if needed). Insert meat thermometer in thickest part of inner thigh, not touching bone. Turkey is done when thermometer reaches 185°F (85°C). Transfer turkey to large carving board and let stand 15 minutes. Remove stuffing from both cavities into warm serving dish. Make gravy with drippings, if desired.
1 Serving (When recipe serves 10): PROTEIN: 47 grams FAT: 35 grams CARBOHYDRATE: 20 grams CALORIES: 575 FIBRE: 3 grams SODIUM: 475 mg