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1
For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
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2
Stir in sage, pepper, and salt.
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3
Place dry bread cubes in a large mixing bowl, add onion mixture.
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4
Drizzle with enough broth or water to moisten, tossing lightly.
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5
Season body cavity of turkey with salt.
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6
Spoon some stuffing LOOSELY into the neck cavity.
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7
Pull the neck skin to the back, fasten with a skewer.
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8
LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
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9
Tuck the ends of the drumsticks under the band of skin across the tail.
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10
If the band of skin is not present, tie the drumsticks securely to the tail.
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11
Twist wing tips under the back.
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12
Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
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13
Brush with oil.
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14
Cover turkey loosely with foil.
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15
Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
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16
After about 1 1/2 hours, turn the turkey over so that it is breast side up.
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17
Brush breast side with oil.
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18
After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
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19
When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
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20
Uncover the last 30 minutes of roasting.
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21
To make dry bread cubes: cut bread into 1/2 inch squares.
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22
(12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
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23
Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
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24
OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
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25
Cool.
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26
I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
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27
You will be AMAZED at the difference in texture!
