1 whole turkey, about 12 lb<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

melted butter<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

1 onion, minced<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

4 1\/2 cups dry bread cubes<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

3\/4 tsp. salt<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

cracked pepper<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

1 tsp thyme leaves (or ½ tsp powdered thyme)<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

1 tsp poultry seasoning<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

½ tsp sage powdered<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

3\/4 cup milk <\/font><\/p>\n<\/p><\/div>\n<\/li>\n

1 tbsp cornstarch
<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

1. <\/font>Preheat oven to 350<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

2. Combine the onion and bread cubes in large bowl.<\/font>Mix in spices.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

3. Add 2 tbsp melted butter and mix. <\/font><\/p>\n<\/p><\/div>\n<\/li>\n

4. Moisten with milk.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

5. Rinse bird.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

6. Stuff inside and neck cavity. Set on a rack in a roaster, breast side up. Brush outside with 2 tbsp melted butter. Season the outside with salt and pepper. <\/font><\/p>\n<\/p><\/div>\n<\/li>\n

7. Roast in tightly covered roaster at 350 degrees for 20 min per pound. Last 30 minutes turn heat down to 300 degrees. During last hour, uncover and baste every 30 minutes.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

8. Remove the turkey from the pan to rest and pour the pan juices through a strainer into a saucepan.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

9. Skim off the fat. Stir the cornstarch into 2 tbsp water and then stir into the jus. Bring to a low boil and stir until slightly thickened. Serve with the turkey.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n

10. Make sure to remove the stuffing from the turkey so that there is no risk of bacteria as it cools.<\/font><\/p>\n<\/p><\/div>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"