1 1/2 cup long grain rice
3 cups chicken broth or bouillon
8 to 10 lb. turkey
2 celery stalks, thinly sliced
1 red pepper, cored, seeded and shopped
2 1/2 oz. pkg. pecan halves
1/3 cup butter, melted
1/4 cup finely chopped parsley
1 tsp. each of dried leaf thyme, dry mustard and freshly ground black pepper
1/2 tsp. cayenne pepper
3 tbsp. butter, melted
1 tsp. each of ground cumin and chili powder
1/4 tsp. cayenne pepper
1/2 cup all purpose flour (optional)

Makes 6 to 8 Servings

Recipe from Chatelaine Cook Book
 

Cook the rice in the chicken broth in a med. size
saucepan according to pkg. directions.

Meanwhile, remove the giblets (heart, liver, gizzard) and neck from the turkey.  Wash the turkey inside and out.  Then, pat dry with paper towels.  Place the giblets in a small saucepan over med. heat.  Cover with water and cook, covered, for 15 to 20 min.  Drain the giblets well, reserving the water, if you wish to make gravy.  Then, cut the giblets into 1/2" pieces.  Set aside until ready to use.

Preheat oven to 325 degrees.  When the rice is cooked, turn it into a large bowl along with the giblets, celery, red pepper and pecans.  Then, toss with 1/3 cup melted butter, the parsley, thyme, mustard, black pepper and 1/2 tsp. cayenne pepper.

When ready to stuff the turkey, fill the neck cavity with the stuffing so it is nicely rounded but not packed.  Bring the neck skin up over the back and fasten with skewers or sew closed.  Fill the body cavity with the remaining stuffing. Don't over pack (stuffing expands during cooking).  Sew closed or secure with skewers and lace with butcher's twine.

If you have extra stuffing, place it in a a casserole dish and cover or wrap in foil.  Place it in the oven during the last hour of roasting.  Stir the stuffing in the casserole once during cooking.

Place the turkey breast side up on a wire rack in a large roasting pan.  In a small bowl, stir 3 tbsp. melted butter with the cumin, chili powder and 1/4 tsp. cayenne pepper.  Brush the mixture over the turkey.  Cover the turkey with the roasting pan lid or a loose tent of foil, dill side out.  Roast in the preheated oven for about 2 1/1 hours, basting frequently with the pan juices.  Then, uncover and continue roasting, basting often with the pan juices, for 1 to 1 1/2 hours or until the skin is golden brown and a drumstick moves easily.  The turkey will take abut 20 to 30 min. per pound.  If the turkey is browning unevenly, cover the dark areas with pieces of foil.

Remove the turkey to a platter and let stand for 20 min. before carving.  Meanwhile, prepare a gravy using the reserved giblet water, if you wish.  To prepare the gravy, place the roasting pan containing the pan juices and fat over med. heat.  (If the pan can't be placed on a burner, drain the juices and fat, scraping any brown bits from the pan bottom, into a frying pan.)

Place all the flour in the juices at 1 side of the pan.  Then, gradually whisk the flour into the pan juices, scraping up any brown bits from the bottom of the roasting pan.  Continue whisking the gravy over med. heat until it starts to thicken and is fairly smooth.

Then, gradually whisk in the reserved giblet water.  Continue whisking until the gravy is thick and smooth.  Taste and add salt and pepper as needed.  If gravy is thicker than you'd like, continue whisking in water, 1 to 2 tbsp. at a time, until it is just thick enough ot coat the turkey.