Ingredients:

• 1 whole turkey
• 2 cups bread crumbs
• 1 onion, chopped
• 2 celery stalks, chopped
• 1/4 cup parsley, chopped
• 1 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• Salt to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a skillet, sauté onions and celery until soft.
3. In a large bowl, mix bread crumbs, sautéed onions and celery, parsley, sage, thyme, pepper, and salt.
4. Slowly add chicken broth until the mixture is moist but not soggy.
5. Stuff the turkey cavity with the bread mixture.
6. Place the turkey in a roasting pan and cover with foil.
7. Roast in the preheated oven for approximately 13-15 minutes per pound, removing the foil for the last hour to allow the skin to brown.
8. Check the internal temperature to ensure it reaches 165°F (75°C) in the thickest part of the breast.
9. Let the turkey rest for 20 minutes before carving.