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" Ingredients \u2022 1 fresh turkey (14 to 15 lb) \u2022 Cornbread stuffing with pears and dried cranberries \u2022 2 Tbsp butter, melted \u2022 \u00BD tsp each salt and freshly ground black pepper \u2022 3 cups chicken broth Directions  Heat oven to 325\u00B0F. Remove neck and giblets from turkey; reserve for gravy. Rinse turkey with cold water and pat dry. Loosely spoon some stuffing into neck cavity. Fold skin over stuffing and secure to back of turkey with skewers or toothpicks. Loosely stuff body. Tie legs together with kitchen twine. Twist wing tips under back. Brush skin with butter and sprinkle with salt and pepper. Place turkey breast side up on rack in a large roasting pan. Loosely cover breast with foil. Pour 1\u00BD cups broth into roasting pan.  Roast 4\u00BD to 5 hours. After 2 hours, remove foil and baste turkey with pan juices. Add remaining broth to pan as necessary when pan seems dry. Turkey is done when temperature in thigh reaches 180\u00B0F and center of stuffing reaches 165\u00B0F. Start checking for doneness last hour of roasting. Transfer turkey to a large platter and tent loosely with foil. Let rest 30 minutes for juicier meat and easier carving. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1758/roast-turkey-recipe-a-51749/>