1. Defrost in the fridge for a couple of days if frozen
(or in a sink, covered with cold water, for 5 hours)
2. Sit on a rack in the pan while oven preheats to 450*
Salt and pepper the outside of turkey and
Pour 2 c. water in the bottom of the pan.
(May stuff the turkey if desired)
3. Place in oven and lower the temperature to 350*
Cook for 3-4 hours (12lbs- 18lbs) ... 13 min/lb (until temp = 180*)
*Every 45 minutes, baste turkey with the water in the pan
Last 45 minutes, baste with oil..
4. Cool, covered, on counter for 30 minutes before carving.
GRAVY
2c. drippings (or 2c. water + 2t. chicken boullion)
1/4 c. flour
1/2 t. salt
STUFFING INGREDIENTS:
(Serves 12)
1/4 c. butter
1 onion, diced
4-6 celery stalks (2-3 c. diced)
1/2 c. water
1/2 t. chicken bouillon
1 t. salt
1/4 t. pepper
1/2 t. poultry seasoning
8 c. dry bread cubes (11-12 pieces set out for a couple hours)
Directions:
1. Saute butter, onion and celery.
2. Add remaining ingredients
3. Stuff in turkey or put in a casserole dish and cook at 350*
covered for 30 minutes then uncovered for 10 min.
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