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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Turkey / Number of Servings: 6 |
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Directions: Preheat oven to 325o. 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 180o to 185o 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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