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Thanksgiving Turkey.
First - Thanksgiving Turkey
1 pound butter
2 cups minced peeled onion
2 cups minced celery
24 oz seasoned bread stuffing
12 oz corn bread stuffing
1 (21 lb.) whole turkey
3 cups chicken broth
Directions
In a frying pan melt butter. Add onions and celery; cook until limp.
Add chicken broth. Heat to warm. Place bread crumbs in a large mixing bowl.
Lightly toss bread crumbs while adding hot liquid and vegetable mixture.
Preheat oven to 350°F.
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. (Extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting.)
Close Thanksgiving turkey skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, baste with ¼ cup melted butter, cover tightly with aluminum foil (sealing edges) and bake for 20 minutes per pound.
Once per hour, baste turkey with ¼ cup melted butter, then re-seal foil. Test for doneness after three hours and check for correct internal temperature with meat thermometer.
If turkey does not brown, remove foil from breast for last 15 minutes.
Remove from oven, place on heated platter, and allow turkey to stand, loosely covered, for 10 minutes.
Remove stuffing to serving bowl.
Carve Thanksgiving turkey and arrange on serving platter.
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