In large skillet, cook celery and onion in margarine until tender; add cranberry sauce and bouillon.
Cook and stir until bouillon dissolves.
In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture.
Mix well.
Preheat oven to 325°F.
Remove neck and giblets from turkey cavities.
Rinse turkey; drain well.
Stuff neck and body cavities lightly with stuffing.
Turn wings back to hold neck skin in place.
Place turkey, breast side up, on flat rack in open pan.
Insert meat thermometer into thickest part of thigh next to body, not touching bone.
Brush skin with oil.
Place turkey in oven and roast about 4 hours.
When skin is golden brown, shield breast loosely with foil to prevent overbrowning.
Check for doneness; thigh temperature should be 180° to 185°F.
Let turkey stand 15 to 20 minutes before carving.