Thanksgiving Turkey

Serves: 12
Total Calories: 617


1 pound butter
2 cups chopped onions
2 cups chopped celery
24 ounces seasoned stuffing mix
12 ounces cornbread stuffing
1 20 pound turkey
3 cups chicken broth


In a frying pan melt butter. Add onions and celery and saute for about 5 minutes. Add chicken broth and cook until warm. Place bread crumbs in a large mixing bowl.
Lightly toss bread crumbs while adding hot liquid and vegetable mixture. Preheat oven to 350F. Remove neck and giblets from turkey cavity and neck. Wash turkey inside and out with cold water pat dry. Rub salt and pepper into body cavities.Spoon stuffing into body cavities pack loosely. Any extra stuffing can be baked in a casserole dish. Close turkey skin with skewers or twine and tie drumsticks together. Place turkey on a rack in a roasting pan, baste with ΒΌ cup melted butter, cover and bake for 20 minutes per pound. Once per hour, baste turkey every hour, then re-seal foil. Test for doneness after three hours and check for correct internal temperature with meat thermometer. Remove lid or the last 20 minutes of cooking to brown. Remove from oven, place on heated platter, and allow turkey to stand, loosely covered, for 10 minutes.

Nutritional Facts:

Serves: 12
Total Calories: 617
Calories from Fat: 267

This Thanksgiving Turkey recipe is from the Cook'n and Roasting Cookbook. Download this Cookbook today.

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