Ingredients: |
Ingredients: Turkey (16-18 lb)
1 pound butter (or equivalent)
2 -3 tablespoons sage
2 to 3 large onions, chopped fine
4 to 6 ribs celery, chopped fine
1-2 teaspoons pepper
2 loaves of white bread, cubed
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Directions: |
Directions:Select a 16-18 pound turkey.
Thaw in refrigerator or at room temperature as required.
Clean cavities using a flow of cold water. Look for kidneys- never removed by supplier
Wash outside carefully, including wing and leg joints to body.
Drain in sink right-side up.
Dry with towel.
Prepare stuffing as follows:
In the roasting pan add-
1 pound butter (or equivalent)
Melt completely, but do not allow to cook.
Remove from heat
Add-
2 -3 tablespoons sage
2 to 3 large onions, chopped fine
4 to 6 ribs celery, chopped fine
1-2 teaspoons pepper
Add-
(About 2 pounds of bread, cubed.
(Allow to dry if common bread is used.
Mix thoroughly with large spoon and hands.
Stuff neck and belly cavities reasonably tightly.
Sew or close with skewers.
Place aluminum foil, multifolded (8 times), 1 -2 inch
strips (two) across narrow length of pan. on top of trivet.
Lay turkey, after oiling well with vegetable oil, over strips on trivet.
Add enough water to come close to top of trivet.
Place in 350 F oven for 1 hour uncovered.
Cover with roaster lid or foil after the one hour is finished.
Reduce heat to 325 F.
Bake an additional 3-4 hours until done. (Legs and wings should be separating)
Lift turkey using strips onto platter.
Allow to cool, covered with aluminum foil for 1/2-1 hour.
Fix gravy as follows:
Strain juices from pan to sauce pan.
Add -
Water as needed to make 3-4 cups
Bring to gentle boil
Add-
(Corn Starch 6 tablespoonfuls
(Cold water, enough to suspend
(Mix until well wetted
Stir with wire wisk until thickened.
Present and serve. |
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