COMBINE bread cubes and parsley in large bowl. Blend salt, rosemary, thyme and sage. Add to bread cube mixture and toss to mix.
MELT shortening in skillet over medium heat. Mix in onion and celery. Cook for 3 minutes, stirring occasionally. Toss with bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.
RINSE turkey with cold water. Pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
PLACE turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle, being sure tip does not touch bone.
ROAST 4 to 5 hours or until thermometer registers 180 to 185ºF. Baste frequently with melted shortening during roasting.
REMOVE stuffing immediately from turkey. Let stand 15 to 20 minutes after removing from oven for easier carving.
Using the process of “brining” in preparing the turkey will yield a more moist, flavorful roast turkey. To brine turkey, dissolve 1 C. kosher salt (or 1/2 C. non-iodized table salt) in 2 gallons water in food-grade plastic, stainless steel or glass container. Place turkey (completely thawed if frozen, giblets removed) in brine, making sure it is totally submerged. Cover. Refrigerate overnight, keeping the turkey below 40°F. Drain turkey, discarding brine. Rinse and pat dry. Roast as directed in recipe.
(1/14 of recipe)
Calories from Fat220g
Total Fat 25g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 28g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet