Ingredients
1 turkey (14 to 16 pounds)GLAZE:1/2 cup honey1/2 cup Dijon mustard1-1/2 teaspoons dried rosemary, crushed1 teaspoon onion powder1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepperSTUFFING:1/2 cup butter, cubed2 cups chopped onion1-1/2 cups chopped celery12 cups unseasoned stuffing cubes or dry bread cubes1 tablespoon poultry seasoning2 teaspoons chicken bouillon granules1 teaspoon pepper1 teaspoon dried rosemary, crushed1 teaspoon lemon-pepper seasoning3/4 teaspoon salt3-1/4 to 3-3/4 cups boiling water
Preparation
Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours.
In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer.
Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
