Ingredients
12- to 15-lb turkey, thawed if frozen
1/4
cup honey
2
tablespoons butter or margarine, melted
2
teaspoons chili powder
1/2
teaspoon ground allspice
1/2
teaspoon ground cumin
1/4
cup butter or margarine
1/2
cup pecan pieces
1
medium apple, chopped (1 cup)
4
cups herb-seasoned stuffing mix (from 14- to 16-oz package)
2
cups apple juice
Preparation
Heat oven to 325°F. Starting at back opening of turkey, gently separate skin from turkey breast, using fingers. In small bowl, stir together honey, 2 tablespoons melted butter, the chili powder, allspice and cumin; brush half of mixture over turkey breast under skin (reserve remaining honey mixture).
In 4-quart Dutch oven, melt 1/4 cup butter over medium-high heat. Cook pecans in butter 1 to 2 minutes, stirring occasionally, until lightly toasted. Lightly stir in apple, stuffing mix and apple juice until moistened.
Stuff turkey just before baking. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with remaining stuffing. (Do not pack–stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Cover with foil and bake 3 to 4 hours, uncovering and brushing with remaining honey mixture for last 30 minutes of baking, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Drumsticks should move easily when lifted or twisted.
Place turkey on warm platter; cover with foil to keep warm. Let stand at least 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.
