12 lb WHOLE TURKEY, fresh or frozen (thawed)
1 tsp Salt
1/2 tsp Black pepper,freshly ground
1 lb Turkey breakfast sausage
2 c Onion, chopped
10 oz French baguette, cut into 1-inch cubes
1 Can (15-1/2 oz) Chestnuts, drained
1/ c Parsley, chopped fresh
1/2 tsp Thyme, dried
1/2 tsp Sage, dried
1/2 tsp Pepper
1 c Turkey broth or reduced-sodium chicken bouillon
1/3 c Raspberry Glaze
As needed for garnish, Red and green grapes, washed and dried
TURKEY: Remove giblets and neck from turkey; reserve for gravy. 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 and internal temperature reaches 165 degrees F. Drain, if necessary.
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 for 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 165 degrees F.
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.