3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1-1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10- to 12-pound turkey
For stuffing, in a medium skillet, cook onion in butter until
tender but not brown. Stir in the Marsala, sherry or broth; salt;
paprika; thyme; and white pepper. Transfer the ingredients to a
large bowl. Add bread crumbs, celery, cherries, and pecans; toss
to mix well. Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey;
fasten the neck skin with a skewer. Lightly spoon the remaining
stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting
pan. Insert a meat thermometer into the thigh muscle.
Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours
or until the meat thermometer registers 180F to 185F (cut string
between drumsticks when the bird is two-thirds done). Let roasted
turkey stand, covered, 15 to 20 minutes before carving.