Description Edit

Makes 12 servings

Ingredients Edit

Directions Edit

  1. Remove giblet packet from turkey; rinse turkey with cool water.
  2. Drain; set aside.
  3. Saute' onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp.
  4. Add ½ teaspoon cinnamon and salt; cook 1 minute.
  5. Combine vegetables with rice in large bowl.
  6. Stir in ¼ cup honey.
  7. Spoon rice into cavity of turkey.
  8. Use wooden picks, soaked in water, to enclose filling.
  9. Place turkey breast side up in roasting pan on rack coated with cooking spray.
  10. Roast at 325°F for 2 to 2½ hours or until internal temperature registers 180 to 185°F.
  11. Combine remaining ½ cup honey and remaining ¼ teaspoon cinnamon in small bowl to use as glaze.
  12. Glaze turkey occasionally during last hour of roasting.
  13. Cover with foil to prevent excess browning, if desired.
  14. Let stand 10 to 15 minutes.
  15. Remove stuffing before carving.
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