Roast Turkey With Apple Sausage Stuffing
|Turkey||20 Pound (If Desired, Reserve Giblets, Neck And Wing Tips For Brandied Giblet Gravy And Poultry Stock)|
|Freshly ground pepper||To Taste|
|Apple sausage stuffing||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Spiced crab apples in heavy syrup||2 (Garnish)|
|Rosemary sprigs||2 (Garnish)|
Preheat oven to 425°F.
Sprinkle turkey neck and body cavities with salt and pepper.
Pack cavities loosely with stuffing.
Fold neck skin under and secure with skewer.
Sew main cavity closed or cover with small piece of aluminum foil.
Transfer remaining stuffing to buttered baking dish, cover and refrigerate.
Rub bird with 1/4 cup butter; melt remaining butter.
Arrange breast side down on rack in large roasting pan.
Roast for 15 minutes.
Baste turkey with melted butter and turn on side.
Roast for 10 minutes.
Repeat with other side.
Turn turkey so breast side is up.
Reduce oven temperature to 325°F.
Roast turkey until juices run clear when pricked with fork, leg moves easily in its socket and meat thermometer inserted in thickest part of thigh registers 180°F, about 15 to 20 minutes per pound or 3 1/2 to 4 more hours (baste with remaining melted butter, then with pan juices every 30 minutes).
If turkey browns too quickly, cover loosely with aluminum foil.
Place remaining stuffing in oven during last 40 minutes of cooking time for turkey and bake, covered, 1 hour.