Roast Turkey With Mushroom Stuffing
3 1/2 cups chicken stock, regular or unsalted, divided
3 tablespoons lemon juice
1 teaspoon crushed dried basil leaves
1 teaspoon crushed dried thyme leaves
1/4 teaspoon ground black pepper, divided
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
1/2 cup sliced mushrooms (about 1 1/2 ounces)
4 cups Pepperidge Farm Herb Seasoned Stuffing
1 turkey (12 to 14 pounds)
Cooking spray, butter or oil
In medium bowl, stir together 1 3/4 cups chicken stock, lemon juice, basil, thyme and half the pepper
Heat remaining chicken stock, remaining pepper, celery, onion and mushrooms in 4-quart saucepan over medium-high heat until it comes to a boil. Reduce heat to low. Cover and cook for 5 minutes, or until vegetables are tender. Remove saucepan from heat and stir in stuffing, mixing lightly.
Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel.
Spoon stuffing mixture lightly into neck and body cavities. Fold any loose skin over stuffing. Tie ends of drumsticks together.
Place turkey, breast side up, on rack in shallow roasting pan. Spray turkey with cooking spray. Brush with herb-seasoned chicken stock mixture. Insert meat thermometer into thickest part of meat, not touching bone.
Roast at 325°F for 3 1/2 to 4 hours, or until thermometer registers 180°F. (Stuffing in the turkey should reach 165°F.) Baste turkey occasionally with remaining herb-seasoned chicken stock mixture. Begin checking for doneness after 3 hours of roasting time. Let turkey stand for 10 minutes before carving.