Best Stuffed Turkey

Name: Best Stuffed Turkey
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

18 ingredients

1 steps

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

Directions

1

{"0":"- Mix the brine together, use warm water to incorporate","1":"- Clean the Bird","2":"- Using a food safe large trash bag, put bird in meat crisper box of the refrigerator, breast side down","3":"- Pore brine mix into bag with bird and seal.","4":"- Let bird brine for 1 to 2 days","6":"Preparing the Stuffing:","7":"1. Either dry the bread in the oven (300F for 10 min) or set out on counter over night. Cube with electric knife.","8":"2. Saute' Onion and Celery in the butter for 10 min or until soft and onions are translucent.","9":"3. Remove from heat and stir in dry ingredients","10":"4. Put bread cubes in large stock pot or mixing bowl","11":"5. Pore onion saute' over bread cubes and mix together.","12":"6. If needed, add small amounts of Broth or water to moisten.","14":"Preparing the Bird:","15":"1. Rinse the bird completely","16":"2. Pat dry","17":"3. Add small amount of stuffing in neck cavity the secure shut with stitching or skewers","18":"4. Add stuffing to main body cavity and tuck drumsticks into skin flap at tail.","19":"5. Remaining stuffing gets placed in casserole dish to cook separately","20":"6. Coat bird with oil and lightly season with salt and pepper.","21":"7. Preheat oven to 500 degrees. Place oiled, stuffed and seasoned bird in oven for 30 minutes.","22":"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.","23":"8. If cooking stuffing separately, place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through."}