1 turkey - (12 to 14 lbs) thawed if frozen
Salt to taste
Freshly-ground black pepper to taste
Melted butter as needed
1 lrg onion
1 cup diced celery leaves - (to 2 cups)
12 cups toasted ½" bread cubes
teaspoon freshly-ground black pepper
cup minced fresh sage
(or 1 tbspn dried sage)
cup chopped fresh parsley
For the Basic Bread Stuffing: Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage and parsley, and toss until well mixed. Add turkey stock and blend well. Bake any excess stuffing in lightly greased casserole at 325 degrees until heated through, about 30 to 45 minutes.
Skewer neck skin to back of bird to hold stuffing in place. Tuck drumsticks with clamp or skin band, or tie with kitchen twine, and tuck wings under bird. Allow 1/2 to 3/4 cup stuffing per pound of turkey. If recipe makes more stuffing than bird will hold, place in lightly greased casserole at 325 degrees until heated through, 30 to 45 minutes.
Place turkey, breast-side up, on rack in shallow roasting pan. Brush with melted butter. Roast uncovered at 325 degrees 20 to 22 minutes per pound (if turkey weighs more than 16 pounds, roast 18 to 20 minutes per pound), or until thermometer reaches 165 degrees in stuffing (if roasting unstuffed, take temperature in thigh).
When turkey is done, remove from oven and let turkey rest at room temperature 20 minutes.