Stuff dressing into cavity of turkey, and close cavity with skewers. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. If turkey gets too brown, cover lightly with aluminum foil.
Turkey is done when drumsticks are easy to move.
Transfer turkey to serving platter. Let stand 15 minutes before carving. Garnish with fruit, nuts, and parsley. After serving, remove dressing from turkey cavity as soon as possible. Cool meat and dressing promptly, and refrigerate separately.