Here are directions for preparing a perfectly roasted turkey and savoury stuffing using a traditional method rather than very slow roasting. You can stuff the bird with the dressing or bake it separately in a casserole dish.

Traditional roast turkey

Preheat oven to 325 F (165 C).

If you wish to stuff your turkey, do so lightly and just before it goes into the oven -- never stuff your turkey the day or night before. Alternatively, stuffing can be prepared separately in a covered baking dish. (Place in the oven during the last half-hour of the roasting time.)

Place clean turkey, breast up, on a rack in a shallow pan.

Insert an oven-safe meat thermometer into the thickest part of the inner thigh, just above but not touching the thigh bone.

Roast uncovered or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven -- once an hour is sufficient. Opening the oven will alter the length of cooking time.

Roast until thermometer reads 170 F (77 C) for an unstuffed turkey or 180 F (82 C) for a stuffed turkey. (See roasting chart, right, for approximate roasting times.)

Remove turkey from oven when cooking is completed and let stand for 15 to 20 minutes to allow the juices to set.

Traditional Stuffing

Makes 8 cups (2 L), enough for a 15 1/2-to 20-lb (7- to 9-kg ) turkey

* 1/4 cup (60 mL) butter OR margarine

* 2 medium onions, finely chopped

* 3 to 4 stalks celery, finely chopped

* 9 cups (2.25 L) day-old coarse bread crumbs (chunks)

* 2 tsp (10 mL) sage

* 2 tsp (10 mL) savory

* 1 tsp (5 mL) seasoned salt

* 1/4 tsp (1 mL) pepper

* 1/2 to 1 cup (125 to 250 mL) chicken broth OR giblet stock

In a large frying pan, melt butter. Add onions and cook until tender, about 5 minutes. Add celery and stir-fry for 2 minutes.

In a large bowl, place bread crumbs; pour onion-celery mixture over top. Stir in seasonings. Gradually stir in broth until mixture is moistened, but not wet.

Approximate nutrition per 1/2-cup (125-mL) serving: 100 calories, 4 g fat, 2 g protein, 15 g carbohydrates, 1 g fibre

Stuffing variations:

Enjoy the traditional stuffing as is or add one of the following extras for additional flavour:

Apple stuffing: Add 1 1/2 cups (375 mL) chopped apple to bread mixture.

Sausage stuffing: Brown 1 lb (450 g) sausage meat. Drain and add to bread mixture.

Mushroom Stuffing: Saute 1 lb (450 g) sliced mushrooms in a little butter and add to bread mixture.

Oyster Stuffing: Add 1 cup (250 mL) whole or chopped cooked oysters to bread mixture. Oyster broth may be substituted for all or part of the chicken broth.

Nut stuffing: Add 1 to 2 cups (250 to 500 mL) chopped almonds, pecans or walnuts to mixture.

-- Alberta Turkey Producers

The Canadian Press

HANDLING TURKEY

Alberta Tur

When preparing a traditional turkey dinner, it's important to handle raw poultry correctly to ensure your Thanksgiving meal will be healthy for your family and friends. Here are some tips

.z Like all raw meat, turkey can spoil quickly. Fresh turkey must be stored in the refrigerator and cooked within two to three days of purchase. When purchasing from the grocer, select meat packages that are cold and well-wrappe

d.z Labels on fresh turkey must indicate the year, month and day of packaging. If you are buying fresh poultry, select those packaged on the day you are in the store. Turkey labelled previously frozen must be kept refrigerated and used within 48 hours of purchas

e.z Fresh, unfrozen turkey should be stored in the coldest part of the refrigerator, loosely covered with wax paper or in its original wrappin

g.z Leave frozen turkey in its original wrap and thaw in the refrigerator or in cold water, never on the counter at room temperature. When using the refrigerator method, place the turkey on a tray to prevent juices from the thawing bird dripping onto other foods. Allow 10 hours per kilogram (five hours per pound) of turkey. Or completely cover the turkey with cold water and change the water regularly. Allow two hours per kilogram (one hour per pound). Once thawed, refrigerate immediately and cook within 48 hours. Never refreeze uncooked

turkey.z Ensure the turkey is completely thawed; if it is not thawed, cooking times will be ex

tended.z Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot, soapy water and disinfect with a bleach so

lution.z Wash utensils, dishes and cutting board used for preparing or cutting turkey with hot, soapy water. Then sanitize with a mixture of 1 tsp (5 mL) bleach for 4 cups (1 L) of water. Rinse thoroughly with

hot water.z Always wash hands in hot soapy water before and after handl

ing turkey.

Turkey roasting times

* 6 to 8 lb (2.7 to 3.6 kg)

Stuffed: 3 to 3 1/2 hours

Unstuffed: 2 1/2 to 2 3/4 hours

* 8 to 10 lb (3.6 to 4.5 kg)

Stuffed: 3 1/4 to 3 1/2 hours

Unstuffed: 2 3/4 to 3 hours

* 10 to 12 lb (4.5 to 5.4 kg)

Stuffed: 3 1/2 to 3 3/4 hours

Unstuffed: 3 to 3 1/4 hours

* 12 to 16 lb (5.4 to 7.3 kg)

Stuffed: 3 3/4 to 4 hours

Unstuffed: 3 1/4 to 3 1/2 hours

* 16 to 22 lb (7.3 to 10 kg)

Stuffed: 4 to 4 1/2 hours

Unstuffed: 3 1/2 to 4 hours

Source: Alberta Turkey Producers