Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for
.
In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender. Remove from heat. Add stuffing, rice and broth. Mix well.
Spoon stuffing mixture into neck and body cavities lightly; do not compress. Skewer or sew opening closed with butcher's string. Tie legs together.
Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect. Insert meat thermometer into thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer).
Roast, uncovered, at 325°F for 4 hours or until internal temperature reaches 180°F and drumstick offers little resistance when moved.
Baste turkey occasionally with pan drippings or butter.
When skin turns golden, cover loosely with tent of aluminum foil, if desired.
Makes 8-10 servings.
