(Frozen should be thawed in the refrigerator for several days. If still frozen, finish thawing in a cool bath in the kitchen sink, changing the water every half hour.)
After removing all the gizzards, neck, and remaining blood or juices, pat the turkey completely dry with paper towels.
Stuff right before putting in the oven. See stuffing information below.
After the turkey is stuffed, cover the turkey with foil and bake according to the directions on the wrapper.
Take the foil off when the timer pops so it can finish browning.
As it is baking, rub butter on the skin and then baste frequently to keep the turkey moist.
(Keep the butter separate, not to be used for anything else so it doesn't cross contaminate the poultry. germs.
Make the stuffing according to the package directions with a few additional changes.
Saute in butter chopped celery, mushrooms, diced onions until soft/tender.
Add this to the stuffing. Add chicken broth in place of the water.
When I make it, I take some stuffing out and use vegetable broth for Jen)
Then I bake this separately for her. Love you Jen!)
The rest of the stuffing can be baked separately for extra stuffing servings beyond what's in the turkey. Serve the turkey stuffing first.
The turkey needs to sit for at least 20 minutes before carving. Refrigerate all leftovers as soon as possible.