TURKEY

Clean and rub turkey on the outside with salt.  Stuff the turkey and preheat oven to 375. Before you put the turkey in the pan, rub the pan with little butter. Put the turkey in, add little water, not too much just to cover the bottom of the pan and then cover with tin foil.

After 1 1/2 hours, start basting the turkey with melted butter and turkey juices from the pan. Repeat the basting with butter every 40 minutes. Make sure you watch that the bottom of the pan has juices from the turkey.

I usually get an 8 or 10 lb turkey and I bake it around 3 1/2 hours.

GRAVY

Take the drippings from the turkey and add 1 container/pouch of Chicken BONED broth or about 1 1/2 cup. Bring to boil. Add more salt and pepper if needed.

In 3/4 cup of water mix flour about 2 full tablespoons or more if needed. Keep mixing into drippings until done.

STUFFING

  • 8 or 10 buns (Kaiser or sourdough) cut in cubes.
  • 3 or 4 spoon olive oil
  • 1 large onion, chopped
  • 2 stick finely chopped celery
  • 2 garlic cloves

In frying pan sauté onion, celery. Add Italian seasoning and garlic. Let cool off.

Add warm milk about 1 1/2 or 2 cups to the cubes of buns. Let it cool and add the remaining mixture from the frying pan.

Add salt, pepper, and 4 beaten eggs. Mix and stuff the turkey.

Turkey must be not frozen so you can see the cavity 😀

 

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