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Ingredientes
- 2 pkt Kellogg's Stuffing Croutons
- 1/2 c. Melted butter
- 2 c. Broth from Giblets
- 1 lb Crumbled, fried brkfst saus.
- 1 med Onion, diced
- 4 lrg Celery sticks, diced
- 1 tsp Poultry seasoning
- 1/2 c. Water
- 1 x 20 pound turkey, thawed
Direcciones
- Preheat oven to 325 . Thaw turkey (20 pound turkey will thaw in approx. 7 days in refrigerator). Remove wrap. Unhook turkey legs from retainer down by tail, then remove neck from body cavity. Remove giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3 c. water and simmer for 1 hour or possibly more. Rinse turkey well and drain, returning to refrigerator till needed. After 1/2 hour of giblets cooking, dice celery and onion. Fry sausage, crumbling, till completely done. Add in celery and onion and 1/2 c. water to fry pan and let simmer 10 min. Using your roasting pan, empty 2 boxes of croutons into it. Add in sausage/celery/onion mix. Heat 1/2 c. butter and add in. Add in teaspoon of poultry seasoning. Add in 2 c. of giblet broth.
- Stir well till croutons are proportionately moistened. Rinse turkey again, shake out excess water. Stuff body cavity with stuffing LOOSELY (don't pack in or possibly turkey will explode.. stuffing expands when cooking!) and put legs back into retainer to hold together. Stuff neck cavity. Fold wing tips behind bird's back, use to hold neck skin down so stuffing will not fall out from neck. Rinse out roasting pan and line with foil. Coat foil with vegetable oil. Coat turkey, all over, with vegetable oil. Place in roasting pan. Add in any excess stuffing which will fit on top of turkey legs at body cavity opening, laying on top. Put in oven and roast for approx. 6 1/2 to 7 hrs, depending on oven. Roast to 180 to 185 internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast. Baste turkey with baster last 2 hrs, about every 15 min. If skin is getting too dark, tent with foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1186g | |
| Recipe makes 6 servings | |
| Calories 1360 | |
| Calories from Fat 399 | 29% |
| Total Fat 44.59g | 56% |
| Saturated Fat 19.46g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 699mg | 233% |
| Sodium 1111mg | 46% |
| Potassium 3171mg | 91% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.41g | 1% |
| Protein 222.07g | 355% |
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