Prepare cranberry Stuffing. Reduce oven temperature to 350ºF.
Remove giblets from turkey. Rinse turkey and cavity in cold water., pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole, refrigerate until baking time. Spray roasting pan with nonstick cooking spray. Place turkey, breast side up, on rack in roasting pan. Bake 3 hours or until thermometer inserted in thickest part of thigh registers 185ºF.  and juices run clear. Transfer turkey to serving platter. Cover loosely with foil, let stand 20 minutes. Place covered casserole of stuffing in oven, increase oven temperature to 375ºF. Bake 25 - 30 minutes or until hot. Remove and discard turkey skin. Slice turkey and serve with Cranberry Stuffing and Spicy Southwestern Vegetable Sauté, if desired. Garnish with rosemary sprigs, if desired. 10 servings