Instructions: Remove giblets and neck form turkey and set aside to use as you like. rinse turkey and pat dry. Sprinkle cavity with salt. Stuff turkey with about half of stuffing. Put remainder in casserole dish and heat separately. Use toothpicks and string to sew turkey openings. tie legs together and wings to body. Place turkey breast side down on large glass baking dish. Cover loosely with wax paper. Microwave on High 20 to 35 minutes ( 2 1/2 minutes per lb. of turkey). Turn turkey breast side up. Cover with wax paper.

Microwave on Medium-High (70%) for 20 to 35 minutes ( 2 1/2 minutes per pound of turkey). Preheat oven to 350 degrees F. Remove wax paper and transfer turkey to clean roasting pan. Insert thermometor and bake at 375 degrees F (this is correct) for 60 minutes or until turkey is golden and thermometor registers 165 degrees F. Remove and cover with foil. Let stand about 15 minutes before carving.

Makes 14 servings.

To make stuffing:
Combine butter, onion and celery in 2-quart glass Mix-N-Pour bowl.

Microwave on High, uncovered, 4 to 5 minutes or until vegetables are tender. Stir in bread cubes, apples, cranberries, orange juice, cinnamon and poultry seasoning. You can use 1/2 cup dried cranberries, if available.

Mix ingredients well. Stuff turkey as directions dictate. Transfer remainder to casserole dish and add up to 1/3 turkey juices to stuffing.

Cover with lid. Microwave on Medium (50%) 10 to 12 minutes or until steaming hot. Remove stuffing from bird and mix with casserole stuffing.

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