10 English muffins, split, toasted and torn into small pieces
1 can (14-1/2 ounces) chicken broth
1 (14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey
2 tablespoons vegetable oil
Directions
Preheat oven to 325°F. Cook rice mix according to package directions, omitting butter.
Melt butter in large skillet over medium heat. Add onions and celery; cook and stir 10 minutes or until crisp-tender. Stir in poultry seasoning. Transfer to large bowl. Stir in muffin pieces, rice and broth; set aside.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.Dry turkey with paper towels.
Fill neck cavity with part of the stuffing.Turn wings back to hold neck skin against back of turkey.Fill body cavity with remaining stuffing.Return legs to the tucked position.Place turkey, breast side up, on flat rack in shallow roasting pan.Brush with oil.
Roast turkey 2-1/2 hours. Then, cover breast and top of drumsticks loosely with aluminum foil to prevent overcooking.
Continue roasting turkey 1-1/2 to 2 hours or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. (Stuffing should be 165°F in the center.)
Let stand 15 minutes before removing stuffing and carving.
Ingredients
1 package (6 ounces) long-grain and wild rice mix
½ cup butter
1-½ cups chopped onions
1-½ cups chopped celery
1 tablespoon poultry seasoning
10 English muffins, split, toasted and torn into small pieces
1 can (14-1/2 ounces) chicken broth
1 (14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey
