Turkey and Stuffing

18-20 lb. turkey, thawed (it takes about 3-4 days to thaw a 20 lb. turkey in the refrigerator)
Be sure to take the giblets out of the turkey and rinse the inside and pat dry before adding stuffing.


Stuffing:
24 cups bread crumbs (use about 3 loaves stale bread)
2 cups celery, chopped semi-finely
3 eggs
1 large onion, chopped finely
1-1/2 tsp. salt (or more, to taste)
8 dashes pepper
2 tsp. poultry seasoning (optional, but I use it!)
8 tsp. sage (or more to taste)
1/4 to 1/2 lb. butter or margarine (start with 1/4 lb. and add more if dry)

Mix all together in large bowl.

Stuff neck cavity. Skewer and string, if needed. Then fill large body cavity and close and skewer.

The tail and legs go through the clamp. Skewer goes through body (by legs) on each side and through tail and lace it shut, if using skewers (I don't).

Extra stuffing can go in the pan to get crispy or in an oven bag. If using an oven bag, add it to the oven much less time than whole turkey and mix some of the bag stuffing with the stuffing that comes out of the turkey for a better flavor!

If not a self-basting turkey, rub with butter or margarine on outside of turkey. Cover with foil and seal around sides of pan. Poke a few holes in top.

Bake at 350 degrees for 4-1/2 to 4-3/4 hours covered with foil. Uncover to brown for 15 minutes or so. Roast breast side up.

Brown the giblets in a pan and cover with water to prepare giblets for gravy. Remove giblets and add some juice from the turkey when making gravy.

10-12 lb. 3-1/2 - 4 hours at 350 degrees
12-14 lb. 3-3/4 - 4-1/4 " " "
14-16 lb. 4-1/4 - 4-1/2 " " "
16-18 lb. 4-1/2 -4-3/4 " " "
18-20 lb. " " " " "