Yield: 15 Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Christmas   Preparation Method: Roast   Product Type: Whole, Turkey Sausage - Breakfast

Ingredients

12 Pound WHOLE TURKEY, fresh or frozen (thawed)

1 Teaspoon salt

1/2 Teaspoon freshly ground black pepper

1 Pound TURKEY BREAKFAST SAUSAGE

2 Cups chopped onion

1 French baguette (10 ounces), cut into 1-inch cubes

1 Can (15-1/2 ounces) chestnuts, drained

1/2 Cup chopped fresh parsley

1/2 Teaspoon dried thyme

1/2 Teaspoon dried sage

1/2 Teaspoon pepper

1 Cup TURKEY BROTH or reduced-sodium chicken bouillon

1/3 Cup Raspberry Glaze

As needed red and green grapes, washed and dried

Turkey

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavities of the bird. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Stuffing

In large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain. In large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten. Lightly spoon stuffing into turkey or a (9-X 12-inch) baking pan, sprayed with vegetable cooking spray. (Cover casserole and bake at 350 degrees F. 45 minutes.)

Roasting

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2" deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone. Roast turkey in a preheated 325 degree F oven about 3-1/2 hours (total roasting time). Baste with the pan juices. During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish with green and red grapes. Serve with Peach Chutney and Cranberry Chutney.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 670   % Daily Value* Total Fat 28g Saturated Fat 2g Cholesterol 195mg Sodium 660mg Potassium 891mg Total Carbohydrate 33g Dietary Fiber 3g Sugars 8g   Protein 67g   Vitamin A 2% Vitamin C 15% Calcium 8% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4