Stuffing a Turkey
Medium Heat: Saute with 1/2 stick butter (in biggest pot)-
1 cup chopped onion
1 cup chopped celery
Take off heat.
Stir in gradually: 1 12 oz. bag (brownberry) Unseasoned Stuffing- (bread cubes)
2 cups chicken bouillon
1 chopped red apple
1 cup chopped fresh parsley
1 tsp. sage
1 tsp. thyme
3/4 tsp salt
1/2 tsp. pepper
Rinse fresh or thawed* turkey in clean sink with cold water. (*Thawing takes at least 2 days in fridge or 1/2 day in sink, running cold water over it. Do not remove turkey wrapper until thawed, and do not thaw in room temp.) Save wrapper for weight of turkey and timing instructions.
Take out extra turkey parts- neck (!) in large cavity, and plastic bag of gizzards in the nack cavity. I toss them out- ewww. Some people make soup from the neck, and put the gizzards in the stuffing. I, um, don't.
Place drained turkey in large roasting pan.
Stuff turkey cavity loosely. Rub butter over turkey breast.
Put in oven at 325 according to instructions. A stuffed 12 lb. turkey will take 3 1/2 hours to cook.
I check it at 3 hours with an instant meat thermometer. The pop-up timer in the bird usually is a little late, and the bird can dry out. If the bird is golden brown but the internal temp is not 185 yet (taken in the thickest part of the breast or thigh), then put foil over it and keep cooking. Buy yourself a thin little instant thermometer.
Any extra stuffing can go into a foil covered dish in the oven for a half hour or more. Mix with the bird stuffing before serving.
Making gravy is hard to describe- you may want to buy it till I can show you.
I serve turkey with steamed broccoli and cranberry sauce.