Roast Turkey with Mushroom Stuffing

1 . Stage

Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a small bowl.

2 . Stage

Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat.  Add the stuffing to the saucepan and mix lightly.

3 . Stage

Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities.* Fold any loose skin over the stuffing. Tie the ends of the drumsticks together.

4 . Stage

Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with the cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone.

5 . Stage

Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 180°F., the drumstick moves easily and the stuffing reaches 165°F.  Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing.

6 . Stage

*Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.