• 1 turkey (14 to 16 pounds), GLAZE: 1/2 cup honey, 1/2 cup Dijon mustard, 1-1/2 teaspoons dried rosemary, crushed 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper, STUFFING: 1/2 cup butter, cubed 2 cups chopped onion, 1-1/2 cups chopped celery, 12 cups unseasoned stuffing cubes or dry bread cubes, 1 tablespoon poultry seasoning, 2 teaspoons chicken bouillon granules, 1 teaspoon pepper, 1 teaspoon dried rosemary, crushed 1 teaspoon lemon-pepper seasoning, 3/4 teaspoon salt, 3-1/4 to 3-3/4 cups boiling water

Recipe Steps:

• 1. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake at 325° for 2 hours.
• 3. In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thigh reads 180°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
• 3. For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13-in. x 9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake 10-15 minutes longer or until lightly browned.
• 4. Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing. Yield: 14 servings (8 cups stuffing).