Method

Stuffing: in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, salt, paprika, thyme and white pepper. Mix well and transfer to a large bowl.

Stir in bread crumbs, celery, cherries, and pecan. Toss to mix well. Drizzle with the chicken broth; toss.

Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a thermometer into the thigh muscle.

Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours  or until the meat thermometer registers 180F to 185F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.

Contributor: Pat ciesla