Stuffed Roast Turkey - Ww Points = 3 - cooking recipe

Ingredients

14 -16 lbs whole turkey, thawed (fresh or frozen)
1/4 cup madeira wine
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Preparation

Preheat the oven to 450\u00b0F.
Spray a large roasting pan and rack with nonstick spray. Drain the juices from the turkey; pat dry with paper towels. Discard the neck and giblets. Loosely stuff the body and neck cavities with the stuffing. Close the cavities with metal skewers and tie the legs together with kitchen string.
Place the turkey, breast side up, on the rack in the pan. Pour the Madeira over the turkey; sprinkle with the salt and pepper. Pour 2 cups water into the pan. Place the pan in the oven. Immediately reduce the temperature to 350\u00b0F Roast until an instant-read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180\u00b0F and the center of the stuffing registers 165\u00b0F, 3 3/4-4 1/2 hours.
Transfer turkey to a cutting board. Tent with foil and let stand 20 minutes.
Meanwhile, make the gravy. Transfer the stuffing to a bowl. Carve the turkey and serve with the gravy and stuffing. Remove the skin before eating.