Herbed Turkey with Citrus Dressing

Directions

• In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture.
• Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake.
• Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended.
• With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
• Bake at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
• Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.