Roast Turkey with Stuffing

It would be best to buy a turkey fresh because defrosting can take a long time and delay the meal being ready. 10 - 12 lbs is probably a good size to start with and would take about 4 1/2 - 5 hours to cook.

STUFFING

1/2 cup chopped onion
1/2 cup chopped celery
1 diced apple
mushrooms (optional)

Saute with 1/3 to 1/2 cup butter until onion is translucent.

Combine with 6-7 cups breadcrumbs 1 tsp salt, 1/4 tsp pepper 2 tsps poultry seasoning (savory, sage, thyme). Combine breadcrumb mixture and onion & butter mixture. Mix thoroughly and stuff into cavity of turkey.

PREPARING TURKEY

Remove and save giblets (inside turkey cavity). If there are giblets put them in small pot of water and simmer for 1 hour. (to be used for gravy). Rinse inside of turkey cavity with cold water and dry with paper towel. Stuff with stuffing. Drumsticks can be tied together with string to keep stuffing from spilling out.

COOKING TURKEY

Put turkey in roasting pan with breast side up. Brush turkey with a little olive oil and melted butter and sprinkle with salt and pepper. Cover with tin foil and place in 325 f oven. Cook for 5 hours, removing every hour to baste turkey with juices. Remove tinfoil for last hour and after 4 1/2 hours check if done by piercing between leg and breast to see if there is any pink juice. Should be ready between 4 1/2 and 5 hours. Remove turkey from roasting pan and place on cutting board. Remove stuffing and put in casserole dish. Cover and keep warm. Cover turkey with tin foil and let sit 1/2 hour before carving.

MAKING GRAVY

Remove most of grease from roasting pan leaving the brown juice and 2 - 3 tbsp of grease. Sprinkle with 1/4 cup flour. Cook flour in grease and juice for 1 minute and then add broth from giblets ( 2 cup liquid) or use chicken stock and white wine if there were no giblets. Stir constantly while bringing to a boil and stir until thickened. Simmer and add salt and pepper.