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STEPS TO PREPARE THE TURKEY FOR ROASTING:.
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Arrange the racks in the oven so that the turkey will fit on the middle shelf.
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Preheat the oven to 325F.
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Use a tablespoon of vegetable oil to lightly grease the bottom of the roasting pan, fit a roasting rack inside the pan.
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DO NOT STUFF THE TURKEY UNTIL JUST BEFORE ROASTING.
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When ready to stuff and roast the turkey, remove the neck, giblets, heart and livers; set aside for the stuffing.
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Rinse the outside and cavities of the bird under cold, running water.
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Place the turkey on several layers of paper towels to drain.
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Using additional paper towels, pat the outside and cavities dry; sprinkle with salt and pepper.
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STEPS TO PREPARE THE STUFFING:.
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Carefully wash the giblets, heart, livers and neck previously set aside; drain and sprinkle with salt and pepper.
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Place in a small pot and cover with water.
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Bring to a simmer over a medium flame; simmer for about 1 hour - uncovered.
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Strain the stock into a container for use with the stuffing.
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Place giblets, heart and livers in a medium bowl (BOWL #1).
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Remove meat from neck and add to the bowl.
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In a medium saute' pan, brown the sausage roll over a medium flame.
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Drain the meat and add to BOWL #1.
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Reserve the sausage drippings.
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Using the same saute' pan to brown the sausage roll, saute' the onion over a medium-high flame with the reserved sausage drippings.
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Cook until soft (not browned), about 5 to 8 minutes; add to BOWL #1.
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Extract about 1/3 cup of the reserved turkey stock; set aside.
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In the remaining reserved turkey stock, soak the bread cubes.
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Squeeze the excess liquid from the bread and put into a large mixing bowl (BOWL #2).
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Toast the walnuts by heating them in a non-stick skillet over a medium-high flame for 2 to 3 minutes; swirling the skillet until they are slightly browned (not burned).
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Let cool and then coarsely chop.
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Add walnuts to BOWL #2.
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Beat egg; add to BOWL #2 along with the apple, parsley, and poultry seasoning.
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In a meat grinder or food processor, alternate between BOWL #1 and BOWL #2 to grind up mixtures - START WITH THE SAUSAGE MIXTURE FIRST, BOWL #1.
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Transfer the ground-up mixture (dressing) to an extra-large mixing bowl (BOWL #3).
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As desired, moisten the dressing with the turkey stock set aside earlier - Add a tablespoon at a time until you've reached desired moistness.
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(COOK'S NOTE: The dressing should be moist, not overly dry, since heat destroys bacteria more rapidly in a moist environment.)
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Salt and pepper the dressing, to taste.
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STEPS FOR STUFFING THE TURKEY:.
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First, stand the bird on its tail end in an extra-large mixing bowl.
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Using a tablespoon, loosely stuff the neck cavity.
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Put the neck skin over the dressing and fasten it to the body with a poultry pin.
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Next, turn the bird around (neck in the bowl); stuff the body cavity loosely with dressing.
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When stuffing the bird, press down but be very careful not to over stuff.
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Press bread slice into the cavity at the wide opening to keep the dressing inside so that it will not fall out while the turkey roasts.
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If desired, you may also cook the stuffing outside the bird in a casserole dish.
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Finally, place the stuffed bird breast side up on a piece of waxed paper.
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Pull the legs to its body and tie the ends together with kitchen twine.
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(COOK'S NOTE: Some frozen turkeys are packed with a metal clamp to secure the legs, in which case it is not necessary to tie the legs with twine.)
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Now, fold the wings under the bird.
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YOUR STUFFED TURKEY MUST BE COOKED IMMEDIATELY.
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TO ROAST THE STUFFED TURKEY:.
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Transfer the stuffed bird to the prepared roasting pan, BREAST SIDE UP.
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Brush it generously with vegetable oil; sprinkle (to taste) with your choices of herbs, spices, salt and pepper.
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Insert a meat thermometer into an inner thigh area near the breast.
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(THERMOMETER'S TIP SHOULD NOT TOUCH THE BONE.)
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Cover loosely with heavy aluminum foil, leaving space between the bird and the foil.
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Place the roasting pan in the preheated oven and roast for 15 to 20 minutes per pound, depending on the freshness of the bird.
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(COOK'S NOTE: Fresh turkeys tend to cook much faster than those that have been frozen.
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).
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Baste the bird every hour or so with the liquids that have accumulated on the bottom of the roasting pan.
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About 20 minutes before the cooking time is up,uncover the bird and allow it to brown.
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Once the meat thermometer reaches 180F, and the juices run clear, remove the bird from the oven and place on a serving platter or a carving board; cover loosely with aluminum foil and let it stand about 10 minutes before carving.
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Remove the stuffing from the bird and place in a warmed serving bowl.
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Carve your perfectly roasted turkey and serve with all the trimmings!
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COOK'S NOTE: A FROZEN TURKEY must be defrosted in the refrigerator.
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This can take several days depending on the size of the bird.
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Also, never try to defrost a turkey directly on the kitchen counter or the kitchen sink, as this can result in the growth of harmful bacteria.
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COOK'S NOTE: TO STORE LEFTOVERS, cut the turkey into small pieces.
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Refrigerate the turkey and dressing separately in shallow containers within 2 hours of cooking.
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Use the leftover turkey and stuffing within 3 to 4 days or freeze these foods.
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Reheat thoroughly to a temperature of 165F or until hot and steaming.
