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Ingredients
- Turkey
- Stuffing - quantity according to bird size
- Stick Oleo (melted) - quantity according to stuffing directions
- Onion Salt
- Celery Salt
- Garlic Salt (for giblets only)
- Boiling Water - quantity according to stuffing directions
- Aluminum Pan - large
- Heavy Duty Aluminum foil
- Medium Sauce Pan - for gravy
- Large Sauce Pan - for giblets
- Turkey Gravy Mix
- Flour
- Water
Details
Preparation
Step 1
Remove giblets and neck from turkey and rinse.
Place in large heavy duty pan and cover with water
Sprinkle with onion salt, celery salt and garlic salt
Cover and Cook on low heat 3-4 hours. Turn off heat and set aside using the broth in gravy or turkey soup.
Discard the neck
The cooked giblets can be cut up and mixed into the stuffing or gravy or our preferred way is to give the dog their dinner treat.
Preheat the oven to 325 degrees.
Following quantity directions according to the size of your turkey, Prepare the stuffing in a large bowl according to package directions using melted butter, stuffing mix
Sprinkle onion salt and celery salt and stir
Pour over mixture boiling water (use amount according to package directions) and stir until well mixed.
Taste to see if you need to add more seasoning
Set aside
Combine turkey gravy mix and water in shaker and shake well
Pour into a medium sauce pan
combine 2 tablespoons of flour and 1/4 cup COLD water in shaker and shake well -- this will be a thick, white mixture
Pour unto gravy mixture
Place sauce pan on low heat, stir until until well mixed
Heat, stirring occasionally. This mixture will be fairly thick but you will be adding the liquid from the turkey to this mixture cooking throughout the time frame that the turkey is baking.
Line large baking pan with aluminum foil and spray with Pam
Using cool water, fill neck and body cavities with water to rinse inside of turkey -- water should be clear, free of blood
Place turkey in the foiled covered pan, breast side up.
Remove legs from the skin folds
Stuff both ends of the turkey and then tuck legs back into the skin folds
Pull all ends of foil up and completely cover turkey
With the oven rack near lower part of oven, place covered turkey in the oven.
For a 17+ Turkey, Bake approx 2 hours covered and then after slowly opening foil, baste turkey with the liquid accumulating in the pan making sure you really get the exposed stuffing, the legs and breast area.
Recover.
Bake another 2 hours and then repeat.
Increase oven temperature to 375 degrees and roll foil back exposing breast.
Bake another 1-2 hours or until turkey is browned.
Repeat the basting of the turkey.
Recover the breast area.
Repeat this until the turkey is done. If necessary (and it is a large bird), increase heat to 425 degrees making sure turkey is well covered with foil -- to test if done, a fork should easily be inserted into the leg area of the bird.
When done, remove from oven and place on pot holders. If necessary, you can add more of the liquid from the pan to the gravy mixture. Otherwise this liquid will be placed in a storage container for future use.
Wait 5-10 minutes after removing from the oven and then slice turkey and place on serving platter.
Enjoy
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