Ingredients
large turkey (15 to 22 pounds)
2 large, plain brown grocery bags (use only clean bags from a known source)
1 clove garlic, minced
1/2 cup butter or margarine, melted
Instructions
Remove giblets from turkey. Soak turkey in salted water to cover for 1 hour; meanwhile, prepare giblet stock and stuffing (see below). Drain and rinse turkey; pat dry. Rub cavities with minced garlic. Brush inside of bird with melted butter. Bird is ready for stuffing.
Giblet Stock
Ingredients
giblets and neck from turkey
2 ribs celery, chopped
1 clove garlic, minced
1 onion, quartered
1 parsnip, quartered
1 teaspoon each salt, pepper, marjoram, and sage
Instructions
Combine all and cook in 1 quart water, covered, while turkey is soaking and stuffing is being mixed. (Stock will be used in stuffing and gravy.)
Stuffing
Ingredients
4 to 6 slices cornbread (depending on size of turkey)
2 cups cubed wheat bread
2 onions, diced
2 apples, peeled, cored, and chopped
2 cups chopped celery
1 cup chopped chestnut meats
1/2 cup grated carrot
2 tablespoons ground fresh sage
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup butter, melted
1 cup giblet stock, strained
giblet meat, chopped fine
Instructions
Crumble cornbread and toss with bread cubes and remaining ingredients. When stuffing is well mixed, stuff lightly into cavities of turkey, and sew them shut with needle and cotton thread. Tuck wings in and tie legs together. Place turkey in one brown bag, and slide the second bag over the open end. Place bagged bird in roasting pan and roast at 350° F, allowing 20 minutes per pound. Check after three quarters of the time has elapsed, and add water if necessary. Cut away bags and let turkey brown during last 20 to 30 minutes. Use turkey drippings and remaining stock to make gravy.
