Thanksgiving Turkey & Stuffing

Photo by Stephanie Knewasser

From the kitchen of Joan Knewasser

If turkey is frozen, make sure you have plenty of time to thaw; it takes DAYS. Calculate 1 day for every 4 pounds, so a 20 lb turkey would take 5 days to thaw in the refrigerator.

Day Before:

Cube 2 large loaves of bread & leave out overnight, occasionally stir to make sure it all gets hard.

2 Hours Before Going in Oven:

Take stuff out of both ends.

Wash “inside parts” & put in a pot with approx. 3 c water.

Simmer 1 hour.

Rinse bird with cold water & salt, let faucet run in it.

Shake 1 Tbsp flour into oven bag.

Place 2 stalks celery & 1 medium onion, halved, in bag.

Place bag in roaster/ pan.

Put turkey on top of veggies.

Twist tie bag & place in fridge until ready to stuff.

1/2 Hour Before Going in Oven:

Saute 2 1/2- 3 sticks of butter (no subs) & 1 medium diced onion.

Toss with hard bread.

Season with:



celery salt

1/2 tsp sage

poultry seasoning

Use “parts water” to moisten the dressing.

Firmly pack in turkey.

What doesn’t fit, add more parts water to & put in casserole, bake covered @ 350 for 1/2 hr.

Dry turkey (just what’s exposed).

Rub with crisco.

salt & pepper skin.

Seal bag with tie included.

Cut 6 slits, 1/2 inch each, in top of bag.

Place thermometer through a slit, into the thickest part of inner thigh, not touching bone.

Bake @ 350.

Time depends on the size of the turkey, temp should be 170.

12-16 lbs 2 1/2 – 3 hrs

16-20 lbs 3 – 3 1/2 hrs

20-24 lbs 3 1/2 – 4 hrs

May take longer than it says, may add 1/2 hr to meet schedule.

Tear bag to let it cool for 1/2 hr, this also lets juices set.