1 12 lb TURKEY
         Salt and pepper
         Melted butter
 
 
 

Prepare rice as package directs, dissolving 3 bouillon cubes in water before adding rice.

Preheat oven to 325°.

In medium skillet, cook celery and green pepper in butter until tender.

Dissolve remaining bouillon in hot water.

In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well.

Season turkey with salt and pepper: stuff neck and body cavities loosely; truss.

Place breast-side up on rack in shallow roasting pan.  Brush with butter.

Roast as label directs.

Turn extra stuffing into a well-greased 1 quart baking dish; cover and  refrigerate.

Bake 30 minutes.