Cornbread Stuffed Turkey

About 5-1/2 hours before you want to eat, unwrap the turkey and place it on a shallow pan. Preheat the oven to 325 degrees F. Put the turkey in the oven for 3-1/2 hours. Meanwhile, make Cornbread Cranberry Stuffing and refrigerate.

After 3-1/2 hours, you'll be able to remove the bag of giblets from the turkey and stuff the bird. Use hot pads to hold the turkey and use a spoon to stuff it. Use skewers to hold the neck skin in place; place the heel of a slice of bread over the larger cavity.

Place neck and giblets in pan and cover with water; add salt, pepper, and dried thyme leaves. Simmer while turkey cooks.

You can start basting the bird at this time; use a combination of chicken broth and melted butter, with any herbs you'd like.

The turkey will be done after 4-1/2 to 5 hours. The temperature in the thigh should be 175 to 185 degrees F, while the breast should be around 165 degrees F. Immediately remove stuffing from turkey; place in low oven to keep warm. Let turkey stand 10 minutes, then carve to serve. For detailed instructions, see Cooking Turkey From Frozen. Serves 10-12