| Prep Time | 2 hours |
| Cook Time | 4 hours |
| Servings |
people
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Ingredients
- 4 Sticks Butter Melted
- 1 Medium Onion Diced
- 3 Tablespoons Poultry Seasoning
- 4 Teaspoons Salt
- 2 Teaspoons Black Pepper
- 1/2 Cup Parsley Chopped
- 2 Cups Celery Diced
- 7 Eggs (8 if a lot of bread)
- 2 1/2 Loafs Bread Cut into pieces, 3 loafs max.
- 21 Pound Turkey
- Vegetable Oil To cover the outside
Ingredients
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Instructions
- Preheat the oven to 450 degrees for a foil wrapped turkey, 325 degrees if not wrapped in foil.
- 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 4 sticks of butter.
- Mix in all of the ingredients (except bread and turkey).
- Place the bread pieces into a large roasting pan.
- Pour the 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 8 inches.
- 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 for 3-3/4 to 4 hours (closer to 4).
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