-
1
- Mix the brine together, use warm water to incorporate
-
2
- Clean the Bird
-
3
- Using a food safe large trash bag, put bird in meat crisper box of the refrigerator, breast side down
-
4
- Pore brine mix into bag with bird and seal.
-
5
- 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.
-
13
Preparing the Bird:
-
14
1. Rinse the bird completely
-
15
2. Pat dry
-
16
3. Add small amount of stuffing in neck cavity the secure shut with stitching or skewers
-
17
4. Add stuffing to main body cavity and tuck drumsticks into skin flap at tail.
-
18
5. Remaining stuffing gets placed in casserole dish to cook separately
-
19
6. Coat bird with oil and lightly season with salt and pepper.
-
20
7. Preheat oven to 500 degrees. Place oiled, stuffed and seasoned bird in oven for 30 minutes.
-
21
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.
-
22
8. If cooking stuffing separately, place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through.
