Basic Turkey & Stuffing
- 1 3/4 cups Chicken Broth
- Generous dash ground black pepper
- 1 stalk celery, coarsely chopped
- 1 small onion , coarsely chopped
- 4 cups Pepperidge Farm Herb Seasoned Stuffing (or any bread crumb stuffing)
For a twenty five pound turkey you must clean it under hot water, paper towel dry, take out all the inner stuff (if it's in there like the neck etc;). Butter the turkey and season it with salt and pepper, set it aside and prepare the stuffing.
1.) Heat broth, black pepper, celery and onion in 2-qt saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
2.) Add stuffing and stir lightly to coat.
3.) let the stuffing cool down and then begin to put the stuffing inside the turkey.
4.) Once the turkey is stuffed full, you need cooking twine to tie the legs together.
Place the stuffed turkey in a baking pan (preferably with a cover, but if not, use tin foil to cover the turkey) and cook for 5 to 5 1/2 hours at 350 degree F (if you have a meat thermometer, insert it into the thickest part of the thigh away from the bone and it should register 180 degree F.)