• Servings: 8
• Time Cook: 7h
• Time Prep: 5h

• fresh turkey
• seasoned stuffing mix
• rack and roasting pan

preheat oven to 325 degrees

remove bag with neck,giblets,and liver save to make stock

wash turkey with cold water
rub inside and outside with salt rinse again with cold water

prepare stuffing according to package directions adding chopped celery and onions

stuff body and neck cavaties
secur closed

place turkey on rack in roasting pan add water to cover bottom of pan

baste every 20 min when brown wrap drumsticks, neck area, and wings with alumiun foil later cover all in foil and continue cooking till done

rinse neck,giiblet,heart,and gizzard put in a three quart saucepan add 4cups water ,celery stalk, small onion, chicken boulion, salt and pepper bring to boil then cook over low heat till tender. drain use stock for basting turkey or add to turkey drippings to make gravy.

original import