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1
To prepare the turkey, preheat the oven to 325 degrees F.
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2
Rinse the turkey under cold running water and pat dry with paper towels.
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3
Tear the bread into small pieces and place in a large bowl.
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4
Add the parsley, onions, celery, sage, thyme, celery salt, and pepper and mix well.
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5
Stir in the butter.
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6
Lightly fill the cavity of the turkey with some of the stuffing (a general rule of thumb is 1/2 cup stuffing per each pound of turkey).
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7
Butter a covered baking dish large enough to hold the remaining stuffing loosely and set aside.
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8
Tuck the wings under and tie the legs together.
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9
Brush all over with additional butter and sprinkle with salt, pepper, celery salt, and paprika, as desired.
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10
Place the bird in a large roasting pan, and pour enough chicken stock into the bottom to reach 1/4 inch up the sides of the pan (add more to replenish while roasting, if necessary).
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11
Roast for 12 to 15 minutes per pound or until it reaches an internal temperature of 165 degrees F on a meat thermometer in the leg-thigh joint.
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12
Baste with the butter and juices every 30 minutes, for the first 1 1/2 hours.
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13
Prepare the sauerkraut while the turkey is roasting.
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14
Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water.
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15
Bring to a boil over high heat, stirring often.
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16
Reduce the heat to low and cover.
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17
Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and is very dark, about 1 to 1 1/2 hours.
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18
Melt the butter in a small skillet over medium heat.
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19
Add the onions and cook, stirring, until softened, about 5 minutes.
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20
Remove the cover from the sauerkraut and increase the heat to high.
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21
Bring to a boil and cook until most of the liquid has evaporated.
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22
Remove from the heat and add the onions.
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23
Return the cover and set aside until ready to serve.
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24
About 1/2 hour before the turkey is done, spoon out a small amount of the turkey drippings and spoon over the stuffing in the baking dish.
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25
Cover the dish and bake while the turkey finishes cooking.
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26
Transfer the turkey to a cutting surface or large serving platter and cover loosely with foil.
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27
Let rest for 30 minutes before carving.
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28
Gently reheat the sauerkraut, stirring to mix in the onions, over low heat until warmed through, 3 to 5 minutes.
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29
Serve hot with the turkey and stuffing and pan gravy, if desired.
