Roast Turkey

Heat oven to 325º. Remove giblets, neck and any fat from body and neck cavities. Discard fat. Dry turkey inside and out with paper towels. Lightly spoon some stuffing into neck cavity. Fold skin flap under back and fasten with skewers or toothpicks. Loosely stuff body. Tie or clamp legs together. Twist wing tips under back. Brush skin with melted butter; sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Insert meat thermometer into center of thigh next to the body (not touching bone). Add broth to pan. Roast 3 1/2 - 4 hours, basting every 30 minutes, adding more broth or water if pan seems dry. If breast gets too brown, cover loosely with tin foil. About an hour before turkey should be done, start checking for doneness. When thermometer reads 180º in thigh remove turkey to serving platter.. Let rest 30 minutes for juicier meat and easier carving. Serves 12.
Bacon-Pecan Cornbread Stuffing

1 1/2 bags cornbread stuffing mix
1 1/2 c toasted pecan halves, coarsely chopped
5 Tbsp butter
2 c chopped onion
2 c chopped celery with leaves
6 oz sliced Canadian bacon, stacked and cut in 1/2" pieces
2 1/2 c chicken broth
1/2 c water
1/4 tsp freshly ground pepper
1/2 tsp each dried sage and thyme
1/4 tsp each dried marjoram and rosemary

Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; sauté 5 minutes or until vegetables are tender-crisp. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey. Stuff neck and body, and bake the rest separately (approx. 30 minutes with lid on, then 15 minutes with lid off to brown).