Note: If you're using a frozen turkey, allow enough time to thaw it in the fridge (do not thaw at room temperature, which can cause bacteria to grow). According to the USDA, the general rule is 1 full day per 4 lbs. of turkey, so 5 days in the fridge for a 19 to 22 lb. turkey. Be sure to place it in a pan, as the turkey may release liquid as it thaws.

1. Preheat oven to 350 degrees F.

2. Remove giblets and neck from turkey. Rinse turkey and pat dry with paper towels. Season inside of turkey by rubbing with salt. Set aside.

3. Prepare stuffing. Place water in a large pot. Slice one stick of the butter (1/2 cup) into 6 equal-size pieces and add to the water. Bring to a boil over high heat. Stir in stuffing mix and remove from heat. Set aside. Melt 1 Tbsp. of the butter in a large nonstick skillet over medium heat. Cook and stir the apples until slightly tender, about 5 minutes, then mix into the stuffing. Fill the cavity of the bird with the stuffing. If you have extra stuffing, transfer it to an oven-safe dish and cover with foil or a lid. Bake the extra stuffing for 1 hour at 350 degrees F.

4. Fold the wings under the body and tie with butcher's twine, with the legs close to the body. Rub 1 Tbsp. of the butter over the outside of the turkey. Place turkey in an extra-large roasting pan on a roasting rack. Cook for 2 1/2 hours, then pour broth into the pan. Cook for 1 to 2 more hours, basting every 30 minutes. When the center of the stuffing reaches a temperature of 160 degrees F (use a meat thermometer or an instant-read thermometer to check), the turkey is done.

5. When turkey is done, remove from oven and tent with aluminum foil for 20 minutes. Prepare the gravy. Skim fat from the pan drippings and discard. In a medium saucepan, melt the remaining 4 Tbsp. butter over medium heat. Whisk in the flour until smooth. Heat until mixture is bubbling. Gradually whisk in the pan juices to make gravy. Whisk until smooth, then remove from heat and transfer to a gravy boat.

6. To carve turkey, remove each breast from the bird, then slice thin. Remove legs and thighs from turkey. Cut the meat away from the bones and transfer to a serving platter. Save the wings for soup or another use.

7. Remove the stuffing from the cavity to a serving bowl. Serve platter of sliced turkey with stuffing and gravy boat on the side.

Source: Hannaford fresh Magazine, November - December 2009