INgredients

1 fresh or thawed (previously frozen) turkey

Time: 13-15 min a pound. Plan on 15 min, plus a 20 min rest time

Classic R And R Acres Turkey Seasoning packet, divided, maybe even save a little for the stuffing recipe below…

Softened stick of butter (approximately 1 cup)

1 cup of water

Thermometer

Basting bulb

Optional: Onion, Lemon, garlic, or Stuffing for bird cavity

Instructions

One of the harder things about this recipe is making sure you have a pan big enough for your turkey. Ideally, the entire bird (tail included) can fit inside the pan. The turkey in the pictures is a 28-pound turkey and did not fit in the pan, we had to adjust some extra tin foil around the tail to catch drippings into the pan.

Preheat the oven to 350 degrees, make yourself room in the oven and make sure you have enough clearance in the racks to place your bird in the oven, I know I need to remove all but one rack in the oven. In a small bowl, mix the butter and 1/2 of the seasoning packet. Rinse the bird in the sink with a little water, pat dry, and spread 3/4 of the butter mixture over the bird, all over the skin. It’s okay to get messy, that is what soap and water is for. Take the remaining butter mixture and spread inside the cavity of the bird. If you want to put stuffing in the bird, now is the time. If not, onion, garlic, and a lemon halved, can also add some extra flavor if wanted. There is no one right way to do this, give it a try. Place bird in the pan, breast side up. Sprinkle the remaining seasoning all over the bird. Add a cup of water to bottom of the pan.

Cover the bird in tin foil. Due to the size of the bird, one sheet will probably not be enough. I prefer to lay the 2 sheets of tin foil directly on top of each other, and make a small fold along one edge, fold that fold over 1 more time. Open up the foil flat and flatten the fold. You now will have a single sealed sheet of tin foil that will cover the bird. Cover the bird and seal foil around edge of the pan. Place the bird in the preheated oven. Take a rest, you have worked hard. About 45 min until the end of the time, remove the tin foil and set foil aside. Check the temp in the deepest part of the breast. Over 145 degrees should be reading. Baste the bird, every 20 min. Check temp again at the time for 13 min a pound. If temp is 160 degree or more, remove bird from oven and place on heat safe surface. Replace foil on the bird and let the bird rest. It will continue to cook on the counter, in the foil as it reabsorbs juices. This is a great time to get the kids to set the table, finish up other dishes, put the rolls in the oven, or pour a glass wine. Lastly, gather the guests, present the turkey, take the pictures, and carve away.

Ingredients

8 -12 oz toasted or stale bread, cut into cubes. Bread cut and placed in the oven for 15 at 375 degrees will also work

1 cup butter, melted

2 cups chicken stock- learn more about making your own by clicking the link

left over classic R And R Acres turkey seasoning

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1/2 cup chopped celery

1/2 cup chopped onion

Optional: dried cranberries- added with other seasoning

Instructions

There are 2 options for making this stuffing. As a side dish baked in the oven, or in the bird itself. Baked would give you a crispier stuffing. Inside the bird would get a little more flavor and a moister texture. I know I run out of oven space, so i prefer in the bird, so that all is cooked together.

If baking separately, use some of the melted butter to grease a small baking dish.

In a large bowl, add the bread. In a skillet melt the butter and sauté the onions and celery until soft, add the fresh herbs and seasoning. Add this mix to the bread and stir until evenly coated. Next add the chicken stock and stir until well blended. If using in the bird, take this mix and place in the cavity of the bird. Fill the cavity, but do not compact the stuffing. Snug not flattened. If not using the bird, place in the greased baking dish. Bake the stuffing for 40 min at 350 degrees or until temp is 160 degrees, or bake with the turkey. I am a garlic fiend…I would also add cloves of garlic to the cavity for a little extra flavor, can never have to much garlic. Serve warm!