INGREDIENTS
1 whole turkey ( Thaw if frozen )
Salt to taste
Freshly ground black pepper to taste
Melted butter as needed
Basic Bread Stuffing:
½ cup butter
1 large onion
1 cup diced celery leaves
12 cups toasted ½" bread crumbs
1 ½ tsp salt
¼ tsp freshly ground black pepper
¼ cup minced sage ( or 1 tbsp dried sage )
½ cup chopped fresh parsley
1 cup turkey stock ( water or milk can be used instead )
METHOD
For the basic bread stuffing :
- Melt butter in a large pot
- Add onion and celery and cook until vegetables are tender but not browned
- Add to the bread cubes in a large bowl.
- Add salt, pepper, sage and parsley and toss until well mixed
- Add turkey stock and blend well
- Bake any excess stuffing in lightly greased casserole at 325°C until heated through for about 30 - 45 minutes and serve with roasted turkey
- Remove giblet bag from turkey
- Check both cavaties for extra parts
- Rince turkey inside and out with cold water and pat dry
- Rub salt and pepper to taste into the neck and body cavities
- Loosley pack stuffing into neck and body cavities ( do not over stuff as stuffing expands during cooking )
- Skewer neck skin to back of bird to hold stuffing in place
- Tuck drumsticks with clamp or skin band or tie with kitchen twine and tuck wings under bird
- Allow ½ cup stuffing per pound of turkey
- Place turkey breast side up on rack in shallow roasting pan
- Brush with melted butter
- Roast uncovered at 325°C for 20 - 22 minutes
- Baste with melted butter every 30 - 45 minutes
- If bird is browning to fast tent loosley with foil or cover breast with butter soaked cheesecloth
- Check if turkey is done by inserting instant read-meat thermometer into center of thigh and inside stuffing
- When turkey is done remove from oven and let it rest at room temperature for 20 minutes before serving.
