INGREDIENTS

INSTRUCTIONS

STUFFING
TURKEY
Preheat oven to 325°. Thaw turkey (20 lb. turkey will thaw in approx. 7
days in refrigerator). Remove wrap. Unhook turkey legs from retainer down
by tail, then remove neck from body cavity. Remove giblet packet from neck
cavity. Put these in saucepan, cover w/ 2-3 cups water and simmer for 1
hour or more. Rinse turkey well and drain, returning to refrigerator until
needed. After 1/2 hour of giblets cooking, dice celery and onion. Fry
sausage, crumbling, until completely done. Add celery and onion and 1/2 cup
water to fry pan and let simmer 10 minutes. Using your roasting pan, empty
2 boxes of croutons into it. Add sausage/celery/onion mix. Melt 1/2 cup
butter and add.  Add tsp. of poultry seasoning. Add 2 cups of giblet broth.
Stir well until croutons are evenly moistened. Rinse turkey again, shake
out excess water.  Stuff body cavity with stuffing LOOSELY (do not pack in
or turkey will explode.. stuffing expands when cooking!) and put legs back
into retainer to hold together. Stuff neck cavity. Fold wing tips behind
bird's back, use to hold neck skin down so stuffing won't fall out from
neck. Rinse out roasting pan and line with foil. Coat foil with vegetable
oil. Coat turkey, all over, with vegetable oil. Place in roasting pan. Add
any excess stuffing that will fit on top of turkey legs at body cavity
opening, laying on top. Put in oven and roast for approx. 6 1/2 to 7 hours,
depending on oven. Roast to 180° to 185° internal temperature at thickest
part of thigh without touching thermometer to bone, and same at thickest
part of the breast. Baste turkey with baster last 2 hours, about every 15
minutes. If skin is getting too dark, tent with foil.

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