** Recipe is for a 10 lb Butterball. **
I love Butterball turkeys. If you don't use a Butterball, you will have to baste every 1/2 hr.
The Stuffing:
| Amount | Ingredients | ||
| 1/2 cup | water | ||
| 1/2 cup | butter | ||
| 1 cup | mashed potatoes | ||
| 1 cup | celery, chopped | ||
| 1 | onion, chopped | ||
| 6 or 8 slices | bread, broken into small pieces | ||
| 1/2 tsp of each | savory, thyme, marjoram, nutmeg, pepper, poultry dressing | ||
| 1 tsp | salt |
Directions:
1. Combine stuffing ingredients in large pot. Mix well and cook on low for about 10 minutes.
2. Place turkey in sink. Remove guts, neck, liver, and heart from stomach and crop.
3. Place turkey on roasting rack over a drippings pan filled with some water. With water in the drippings pan, the drippings will not burn and will make a nice gravy.
4. Stuff both stomach and crop 3/4 full. Later, bake the remaining stuffing in a covered casserole dish at 350� F for one hour.
5. Tie legs and wings close to body. Brush melted butter all over. Cover with foil. May take the foil off in the last half hour of roasting to brown.
6. Bake at 325� F for 3 hr 45 minutes with turkey in the center of the oven. If it's a Butterball turkey, do not baste. Otherwise, baste with drippings every 1/2 hr. Do not stick a thermometer in; you damage the skin and allow juices to flow out.
7. Clean thoroughly all places raw turkey touched.
Gravy:
8. Place drippings pan on stove on low heat. Add more water and stir.
9. In a glass, mix some flour with COLD water. Mixture must be runny, not thick, or when added to pan it will immediately clump up. Add runny mixture and some salt to pan and stir for 20 minutes.
Note: Keep leftover stuffing and turkey in separate containers in fridge.