Title: Roast turkey with stuffing
 Categories: Poultry, Main dish, Cyberealm
      Yield: 6 People
 
MMMMM--------------------------STUFFING-------------------------------
      2 pk Kellogg's Stuffing Croutons
    1/2 c  Melted butter
      2 c  Broth from Giblets
      1 lb Crumbled, fried brkfst saus.
      1 md Onion, diced
      4 lg Celery sticks, diced
      1 ts Poultry seasoning
    1/2 c  Water

MMMMM---------------------------TURKEY--------------------------------
      1    20 lb. turkey, thawed
 
  Preheat oven to 325ø. Thaw turkey (20 lb. turkey will thaw in approx.
  7 days in refrigerator). Remove wrap. Unhook turkey legs from
  retainer down by tail, then remove neck from body cavity. Remove
  giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3
  cups water and simmer for 1 hour or more. Rinse turkey well and
  drain, returning to refrigerator until needed.
  
  After 1/2 hour of giblets cooking, dice celery and onion.  Fry
  sausage, crumbling, until completely done.  Add celery and onion and
  1/2 cup water to fry pan and let simmer 10 minutes.
  
  Using your roasting pan, empty 2 boxes of croutons into it. Add
  sausage/celery/onion mix.  Melt 1/2 cup butter and add.  Add tsp. of
  poultry seasoning.  Add 2 cups of giblet broth.  Stir well until
  croutons are evenly moistened.
  
  Rinse turkey again, shake out excess water.  Stuff body cavity with
  stuffing LOOSELY (do not pack in or turkey will explode.. stuffing
  expands when cooking!) and put legs back into retainer to hold
  together. Stuff neck cavity.  Fold wing tips behind bird's back, use
  to hold neck skin down so stuffing won't fall out from neck.
  
  Rinse out roasting pan and line with foil.  Coat foil with vegetable
  oil. Coat turkey, all over, with vegetable oil.  Place in roasting
  pan.
  
  Add any excess stuffing that will fit on top of turkey legs at body
  cavity opening, laying on top.
  
  Put in oven and roast for approx. 6 1/2 to 7 hours, depending on oven.
  Roast to 180ø to 185ø internal temperature at thickest part of thigh
  without touching thermometer to bone, and same at thickest part of the
  breast.
  
  Baste turkey with baster last 2 hours, about every 15 minutes. If
  skin is getting too dark, tent with foil.
  
  By George Fassett, Watertown, NY, for Cyberealm BBS in MM 8.01.
  315-786-1120