>for other wattages.
Wash the turkey
ngredients.
(I chopped the apples in the pie filling, a little
sing), and peppercorns, and simmer for about 45 minutes or until
For the sausage and herb stuffing, heat the oil in a large
For the couscous stuffing, combine the stock, oil and lemon juice
o 350\u00b0F.
For the stuffing, melt the butter in a medium
Preheat the oven to 375\u00b0F. Process
ough to hold turkey and liquid,
nd the pan with the whole turkey breast/stuffing on the lower rack. Roast for 30
Rinse turkey thoroughly inside and out.
Using your hands, rub turkey completely with vegetable oil.
Sprinkle with salt and pepper.
Place bread in bottom of roasting pan.
Put turkey, breast side down, on the bread.
Cook in 400\u00b0 oven for 1 hour. Remove turkey from oven and place on large platter (we use oven mitts to turn the turkey onto its back).
Make the stuffing (recipe following), using the bread in the bottom of the roasting pan.
For the cornbread:
Combine the water, sugar, and kosher salt in the bowl
y before roasting turkey, bring 1 quart water, the salt, bay
b>the bag that is in the other cavity of the turkey. This bag contains the
b>the bird for 1 or 2 hours or overnight.
For prepping the turkey for the
efrigerator for the 8-12 hour period to keep your Turkey inches
epper to taste. Cook the mixture, stirring, for 3 minutes.
Transfer
reast and halfway down the sides of the turkey. Immerse cloth in butter
emove the giblets and neck from the turkey's cavity. Save the neck for making
>For the keto bread: Preheat the
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.