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Honey-Glazed Turkey

2 cups chopped onion
1-1/2 cups chopped celery
1/2 cup butter or margarine
12 cups unseasoned stuffing croutons or dry bread cubes
1 tablespoon poultry seasoning
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dried rosemary, crushed
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 to 2-1/2 cups boiling water
1 turkey (14 to 16 pounds)
GLAZE:
1/2 cup honey
1/2 cup Dijon mustard
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Printed from tasteofhome.com Oct 10, 2008

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Honey-Glazed Turkey cont.

In a large skillet, saute onion and celery in butter until tender. Pour into a
large bowl. Add the next seven ingredients; mix well. Stir in enough water until
stuffing has reached desired moistness. Just before baking, stuff the turkey.
Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.
Cover lightly with a tent of aluminum foil. Bake at 325° for 4 hours. Combine
glaze ingredients. Pour over turkey. Bake an additional 1 to 1-1/2 hours, basting
if needed, or until a meat thermometer reads 185°. Remove all stuffing. If
desired, thicken drippings for gravy. Editor's Note: Stuffing may be baked
in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover the
last 10 minutes). Turkey may also be prepared in an oven roasting bag. Pour glaze
over stuffed turkey and bake according to package directions.

Yield: 12-14 servings (about 12 cups stuffing).