Melt 2 Tbsp. butter in large skillet on medium heat. Add vegetables; cook and stir 10 min. or until onions and celery are crisp-tender.
Add hot water and remaining butter to stuffing mixes in large bowl; stir just until moistened. Chop 1/4 cup sage. Add to stuffing with vegetables; mix lightly.
Free turkey legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Place remaining sage leaves on meat under skin. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Place turkey, breast-side up, on rack in roasting pan. Brush with dressing. Cover loosely with foil to prevent over-browning.
Bake turkey 3 hours 45 min. to 4 hours or until done (165ºF), uncovering after 3 hours. Let stand 15 to 20 min. before carving.
How to Brine a Turkey
Cook 4 cups water, 1 cup sugar, 1 cup salt, ½ cup HEINZ Apple Cider Vinegar and 1 Tbsp. coarse ground black pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely. Remove and discard neck and giblets from the cavities of a thawed 14 lb. turkey. Rinse turkey; drain well. Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels.
Meat Carving Tips:
When carving meat, a damp towel underneath the cutting board helps to secure the board to the counter or tabletop and also catches any meat juices that flow during carving.
How to Check Meat and Poultry Doneness:
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 14g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.