Do you buy the Butterball turkeys with the red pop-up thinger-majig so you don't have to actually monitor the temperature of your baking bird? If you find the Butterball turkeys are sold out and you can only buy a traditional, non-molested turkey with no red, plastic thinger-majig poking out of it like the outie belly-button of a 40 week pregnant lady, don't fret. I found a recipe for you today; it will take all the stress out of your turkey preparations.
Now I know it is something new, involving popcorn in the stuffing and all. But give it a try, I thought it was perfect for people who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.
8 - 15 lb. Turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room, it's done.