Butterflied Roasted Rosemary & Apple Turkey

In small food processor or spice blender, process rosemary, salt and pepper until rosemary is finely chopped; set aside.

Place turkey on cutting board breast side down. Using sharp poultry scissors or knife, cut down either side of backbone to remove it. Reserve to make stock. Turn turkey over, push down on breast and legs to flatten turkey. Place turkey on greased wire rack in roasting pan.

Rub rosemary mixture over turkey. Add 2 cups water to roasting pan.

Heat oven to 325°F.

Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.

Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F for 4 3/4 hours.

Remove foil after 1 hour of cooking. Continue to roast at 325°F until meat thermometer inserted in the breast reads 170°F and inserted in the thigh reads 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.

Let turkey stand 15 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.

To make stuffing, in large bowl, combine green onion, bacon, rice, apples, pecan pieces, apple jelly and salt and pepper, if desired.

Spoon into greased 9 x 13-inch baking dish. Bake, covered, at 350°F for 50 minutes.

Remove foil, bake 20 minutes or until top is lightly browned.

To make gravy, heat reserved pan juices over medium heat. Add flour and stir 1 minute. Gradually stir in sherry. Add stock, apple jelly and salt and pepper, if desired; stir to combine.

Bring to simmer. Simmer 10 minutes or until thickened, stirring occasionally. Serve turkey with stuffing and gravy.