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1
Preheat oven to 325 degrees F.
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2
Remove the wrapping, drain the turkey, and blot the exterior dry with paper towels.
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3
Then remove the neck and giblets from the two cavities.
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4
Place the turkey breast-side-up in a shallow pan 2 1/2 or 3 inches deep.
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5
Stuff turkey and brush or spritz the turkey with oil.
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6
Season with salt and pepper.
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7
Insert an oven-safe meat thermometer into the thickest part of the thigh.
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8
Place the turkey in the 325 degrees F oven.
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9
Do not baste or open the oven door for 2 hours, 10 minutes of the cooking time.
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10
After 2 hours, 10 minutes of the cooking time has passed, the turkey will be a light golden brown.
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11
Baste turkey with remaining oil and place a tent of lightweight aluminum foil over the breast and continue cooking.
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12
Continue to roast until the thigh reaches a temperature of 180 degrees F. Once done, let the turkey rest for 20 minutes before carving.
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13
Preheat oven to 350 degrees F.
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14
In a skillet, crumble the sausage and cook until no longer pink.
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15
Remove to a paper towel so the excess fat is absorbed.
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16
Drain the skillet, reserving 1 tablespoon of fat.
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17
Saute the apple in the fat.
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18
Set aside.
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19
Melt the 2 tablespoons of butter and saute the onion and celery (about 5 minutes).
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20
Remove from heat.
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21
Place the dried bread cubes in a large bowl.
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22
Add the parsley, sage, marjoram, thyme, salt, pepper and the sauteed onion, celery and apple.
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23
Toss to mix.
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24
Add the melted butter and blend well.
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25
Add the egg and thoroughly work into the stuffing mixture.
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26
Add the broth to moisten and mix well.
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27
Don't be afraid to get your hands in the mixture to thoroughly mix and blend the ingredients.
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28
Use the stuffing to either stuff a 12 pound turkey or as a side dish by greasing a 2 quart casserole and fill with dressing.
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29
Cover and bake in preheated oven for 45 minutes.
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30
If a crisp top crust is desired remove the cover for the last 5 minutes of baking.
