Ingredients

13 lb Turkey with White Bread Stuffing:

Use a fresh, non-marinated, unfrozen turkey for best results.

Start preparations 2 DAYS ahead of time with the brine for the turkey

Stuffing Mixture:

Bread - 12 Cups (one loaf) dried and cubed

Celery - 3-4 stalks finely chopped (1-1.5 cups)

Onion 1 lg finely chopped (1 cup)

Butter 1 cup melted

Salt 1/2 tsp

Pepper 1/4 tsp

Poultry Seasoning 2 tsp

Water or Broth 1 cup

Brine the Bird:

2 gallons Water

1 Cup kosher Salt

3 Tbl Minced Garlic

1/3 Cup Brown Sugar

1/4 Cup Worchestershire Sauce

Preparation

  • Mix the brine together, use warm water to incorporate
  • Clean the Bird
  • Using a food safe large trash bag, put bird in meat crisper box of the refrigerator, breast side down
  • Pore brine mix into bag with bird and seal.
  • Let bird brine for 1 to 2 days

Preparing the Stuffing:

  1. Either dry the bread in the oven (300F for 10 min) or set out on counter over night. Cube with electric knife.
  2. Saute’ Onion and Celery in the butter for 10 min or until soft and onions are translucent.
  3. Remove from heat and stir in dry ingredients
  4. Put bread cubes in large stock pot or mixing bowl
  5. Pore onion saute’ over bread cubes and mix together.
  6. If needed, add small amounts of Broth or water to moisten.

Preparing the Bird:

  1. Rinse the bird completely
  2. Pat dry
  3. Add small amount of stuffing in neck cavity the secure shut with stitching or skewers
  4. Add stuffing to main body cavity and tuck drumsticks into skin flap at tail.
  5. Remaining stuffing gets placed in casserole dish to cook separately
  6. Coat bird with oil and lightly season with salt and pepper.
  7. Preheat oven to 500 degrees. Place oiled, stuffed and seasoned bird in oven for 30 minutes. Reduce heat to finish the roast at 325 degrees F oven for 3-1/4 to 3-3/4 hours or until thermometer registers 180 degrees F (instant-read thermometer inserted into stuffing should register 165 degrees ). Uncover bird and cut band of skin or string between drumsticks after 2 hours. Uncover stuffing in casserole and add to oven the last 30 minutes of roasting. Remove bird from oven; cover. Let stand 15 minutes before carving.
  8. If cooking stuffing separately, place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through.