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1
Remove giblets and neck from turkey; reserve for giblet gravy, if desired.
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2
Rinse turkey thoroughly with cold water; pat dry.
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3
Combine salt and pepper; sprinkle over surface and in cavity of turkey.
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4
Saute celery and onion in 1/2 cup butter until tender.
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5
Combine sauteed vegetables, croutons, rice, water chestnuts, and poultry seasoning in a large mixing bowl; mix well.
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6
Stuff dressing into cavity of turkey, and close cavity with skewers.
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7
Tie ends of legs to tail with string or tuck them under flap of skin around tail.
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8
Lift wing-tips up and over back so they are tucked under bird securely.
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9
Brush entire bird with about 1/4 cup melted butter; place breast side up on a rack in roasting pan.
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10
Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone.
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11
Bake at 325F until meat thermometer registers 185F (about 4-1/2 to 5-1/2 hours); baste turkey frequently with pan drippings.
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12
If turkey gets too brown, cover lightly with aluminum foil.
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13
When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the inside of the thighs is cooked.
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14
Turkey is done when drumsticks are easy to move.
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15
Transfer turkey to serving platter.
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16
Let stand 15 minutes before carving.
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17
Garnish with fruit, nuts, and parsley.
