| Servings |
turkey
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- Stuffing Ingredients , see chart below, determined by the size of the bird
- any size Turkey (3/4 lb per person)
- Vegetable Oil to coat the bird
- Additional Salt to coat the bird
- Gravy Ingredients , see below
Ingredients
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- Preheat the oven according to chart below.
- Clean the turkey (removing the gizzards), make sure you do not cut off any excess skin around the openings. This will be used to close the turkey and hold in the stuffing.
- Melt the butter (see chart below for all ingredients).
- Mix in all of the ingredients (except bread and turkey).
- Place the bread pieces into a very large container.
- Pour the butter mixture on the bread and hand mix until all bread pieces are thoroughly covered.
- Stuff all of the stuffing into the two cavities of the turkey. For it all to fit, it must be packed very tightly.
- Close the 2 openings with the excess skin. Some foil can be used if there is not enough skin, Use baking cord or similar material to sew them shut. Tie the legs together. This will help keep an opening closed.
- Place two long pieces of foil in a roasting pan. One piece is lengthwise and the other widthwise. They should be large enough to go totally around the turkey plus enough to seal.
- Put vegetable oil over the entire turkey, get in all of the nooks and crannies.
- Salt the outside of the turkey
- Place the turkey in the roasting pan and close the foil around the bird. A good seal is important.
- Bake the turkey according to chart below.
Thawing the Turkey
Frozen Whole Turkeys and Frozen Whole Turkey Breasts need to be thawed before cooking. For the best results, follow one of these methods:
Refrigerator Thawing
- Thaw breast side up, in an unopened wrapper on a tray in the fridge.
- Allow at least 1 day of thawing for every 4 lbs.
Cold Water Thawing
- Thaw breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely.
- Change water every 30 minutes to keep the turkey chilled.
- Estimate a minimum thawing time of 30 minutes per lb.
A thawed turkey may be kept in the refrigerator up to 4 days before cooking.
Bread Stuffing Ingredients
| 8 – 11 lb | 11 – 15 lb | 15 – 19 lb | 21 lb (Mom) | 19 – 25 lb | |
| Butter | ½ cup | 2/3 cup | 1 cup | 1 ½ cup | 1 1/3 cup |
| Onions | 1 small | 1 med | 1 med | 1 large | 1 large |
| Poultry Seasoning | 1 tbl | 1 ½ tbl | 2 tbl | 2 ½ tbl | 2 ½ tbl (3) |
| Salt | 1 ½ tsp | 2 tsp | 3 tsp | 4 tsp | 4 tsp |
| Pepper | ¾ tsp | 1 tsp | 1 ½ tsp | 2 tsp | 2 tsp |
| Parsley | 1 tbl | 1 ½ tbl | 2 tbl | 2 ½ tbl | 3 tbl |
| Celery | ¾ cup | 1 cup (5 stalks) | 1 ½ cup | 2 ½ cup | 2 cup |
| Bread Cubes | 2 ½ qts | 3 1/2 -4 qts (2 loaves) | 4 ½ qts | (2 loaves) | 6-8 qts (3 loaves) |
| Eggs | 2 | 3 | 4 | 5 | 7 |
*Never stuff a turkey until just before you’re ready to roast it.
Stuffed Turkey Roasting Chart
Lay Turkey on its back
| Weight | Turkey in Foil | Turkey w/o Foil | ||||
| 8 lb | 450° | 2 ¼ hrs | 325° | 3 hrs | ||
| 10 lb | 450° | 2 ¾ hrs | 325° | 3 ½ hrs | ||
| 12 lb | 450° | 3 hrs | 325° | 4 hrs | ||
| 14 lb | 450° | 3 ¼ hrs | 325° | 4 ½ hrs | ||
| 18 lb | 450° | 3 ½ hrs | 325° | 5 ½ hrs | ||
| 25 lb | 450° | 3 ¾ hrs | 325° | 6 ½ hrs | ||
Unstuffed Turkey requires about 5 minutes less roasting time per pound.
Gravy
Broth from simmering Giblets
Minced Giblets
Roasted Turkey drippings
Water (add’l liquid if necessary)
2 tbl All-purpose Flour (or 1 tbl Corn Starch) per 1 cup of Liquid Mix together 1/2 cup melted Butter with 2/3 cup Flour, simmer until bubbling for 1 minute.
Salt and Pepper to taste
Don't forget the Rolls and Cranberry Sauce!
(Do you have large heavy duty foil to wrap the turkey?)