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1
Preheat oven to 325F (160C).
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2
Thaw turkey (20 pound turkey will thaw in approximately 7 days in refrigerator).
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3
Remove wrap.
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4
Unhook turkey legs from retainer down by tail, then remove neck from body cavity.
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5
Remove giblet packet from neck cavity.
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6
Put these in saucepan, cover with 2 to 3 cups water and simmer for 1 hour or more.
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7
Rinse turkey well and drain, returning to refrigerator until needed.
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8
After 1/2 hour of giblets cooking, dice celery and onion.
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9
Fry sausage, crumbling, until completely done.
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10
Add celery and onion and 1/2 cup water to fry pan and let simmer 10 minutes.
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11
Using your roasting pan, empty 2 boxes of croutons into it.
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12
Add sausage/celery/onion mix.
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13
Melt 1/2 cup butter and add.
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14
Add teaspoon of poultry seasoning.
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15
Add 2 cups of giblet broth.
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16
Stir well until croutons are evenly moistened.
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17
Rinse turkey again, shake out excess water.
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18
Stuff body cavity with stuffing loosely (do not pack in or turkey will explode) and put legs back into retainer to hold together.
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19
Stuff neck cavity.
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20
Fold wing tips behind bird's back, use to hold neck skin down so stuffing won't fall out from neck.
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21
Rinse out roasting pan and line with foil.
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22
Coat foil with vegetable oil.
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23
Coat turkey, all over, with vegetable oil.
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24
Place in roasting pan.
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25
Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top.
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26
Put in oven and roast for approximately 6 1/2 to 7 hours, depending on oven.
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27
Roast to 180 to 185 degrees internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast.
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28
Baste turkey with baster last 2 hours, about every 15 minutes.
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29
If skin is getting too dark, tent with foil.
