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STUFFING
1 tsp salt
1/2 tsp black pepper
1 tsp each of sage, rosemary, thyme, basil
2 tablespoons parsley flakes
2 cups onions, diced
1 cup celery, diced
5 cups bread cubes, day-old
1 cup chopped cooked breadnuts
Preheat oven to 325 degrees F (160C). See chart for cooking times; average 1 cup of stuffing per pound of bird. Rinse turkey under lukewarm water and pat dry. Mix all stuffing ingredients then spoon lightly into turkey; as stuffing expands during cooking. Brush skin with melted butter. Roast breast up uncovered for first 3 to 4 hours, depending on size, basting hourly. Once breast starts to brown, cover with aluminum foil, shiny side down, for the final hour or so. Remove from heat and let stand 20 minutes to allow juices to set. Remove stuffing.
| Weight |
Time |
| 6 - 8 lbs (3.0 - 3.5 kg) |
3 - 3 ¼ hours |
| 8 - 10 lbs (3.5 - 4.5 kg) |
3 ¼ - 3 ½ hours |
| 10 - 12 lbs (4.5 - 5.5 kg) |
3 ½ - 3 ¾ hours |
| 12 - 16 lbs (5.5 - 7.0 kg) |
3 ¾ - 4 hours |
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