Turkey with Corn Bread Sausage Stuffing

Turkey with Corn Bread Sausage Stuffing

TURKEY

Turkey over 20 lbs.

Chicken bouillon cubes (5 cubes) or broth

Celery

Onion

Ginger

Garlic

Rosemary

Butter

Bell’s Poultry Seasoning

Seasoning Salt

Salt

Fresh Ground Pepper

Paprika

Garlic Powder

Onion Powder

STUFFING

Marie Callender’s Organic Corn Bread mix

Chopped Celery

Chopped Onion

Chopped Green Pepper

Bell’s Poultry Seasoning

Sausage -Sage

Sausage - Hot

Garlic Powder

Onion Powder

If Brining

7 quarts water

3/4 cup kosher salt

1/3 cup granulated sugar

1 large onion, diced

3 ribs celery, diced

1 head garlic, cut in 1/2 equatorially

1/2 bunch fresh rosemary

1/2 bunch fresh sage

6 bay leaves

Herb crust:

bunch fresh rosemary, leaves finely chopped

bunch fresh sage, leaves finely chopped

sticks butter, room temperature

Kosher salt

STUFFING

        

Make corn bread according to the package directions.

        

While corn bread is baking, brown sausage and chop celery, onion and green pepper.

        

When corn bread is done, breakup and let cool so that you can handle it.

        

Mixture celery, onion pepper and sausage (with drippings)  together. Add Bell’s Poultry Seasoning, salt, pepper, Garlic Powder, Onion Powder. Mix well and set aside.

        

TURKEY

        

Skin and Under Skin prep

The night before, Wash and pat dry turkey . Combine the rosemary, sage, butter, Bell’s Poultry Seasoning, pepper, seasoned salt, garlic powder, onion powder, olive oil, and paprika (if brining add extra paprika) for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the spice butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.

Cover with buttered cheese cloth and bake

The Day Of

Make and stuff turkey

Preheat oven to 450°.

Basting Sauce

Place chicken bouillon/broth, celery, onions, garlic, ginger, inners and Bell’s Poultry Seasoning in sauce pan and cook on low the entire time the turkey is roasting.

Final Turkey Prep

Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy. Tuck Wings under.

        

Bake uncovered @ 450° for ½ hr. to get skin right.

Cover tightly with foil and cook for ½ hr. @ 450°

        

BASTE

        

Lower to 350°, insert a probe thermometer into thickest part of the breast and tent turkey with foil, baste and return to oven. Baste using basting sauce, every 30 mins until done. Check doneness by wiggling leg.(Or internal temp of 161° measured between legs and thigh). Let stand for ½ hr before serving.