a 10- to 14-pound turkey
1/2 cup soft butter
salt and pepper, to taste
Remove giblets from the turkey. Massage well with the butter, then salt and pepper the turkey. Prepare stuffing as directed below.
1/2 cup butter
3 stalks celery, diced
2 large onions, diced
2 large cooking apples, peeled and diced
10 to 12 cups cubed bread
1 cup water
2 tablespoons finely chopped fresh parsley
1 teaspoon dried basil
1/8 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon pepper
1-1/2 cups chopped pecans
uncooked strips of salt pork or bacon
In a large pan, melt the butter and cook celery and onions until tender, stirring occasionally. Add the apples and cook for 5 minutes longer.
Remove from the heat; stir in bread cubes, water, seasonings, and pecans. Mix well.
Stuff the turkey and sew cavity shut with needle and cotton thread.
Line the bottom of a roasting pan with half of the strips of salt pork, then place the turkey breast side up in the pan. Place the remaining salt pork over the breast.
Place in 450F oven and cook for 30 minutes, then reduce the heat to 350F and continue roasting until the turkey is done (juices run clear and legs move easily).
Baste frequently with the liquid in the pan; add additional melted butter if necessary.