All you need 12-14 lb (5-6 kg) turkey 2 tbsp (30 mL) each butter & vegetable oil 2 cups (500 mL) each ¼” diced celery and onion ½ cup (125 mL) frozen cranberries 1 French baguette (6 cups) ½ “ diced 1 each onion, carrot & celery stock chopped in lg dice 1 package (25 g) CLUB HOUSE LOW SODIUM TURKEY GRAVY 1 tsp (5 mL) CLUB HOUSE GROUND SAGE 1 tsp (5 mL) CLUB HOUSE OREGANO LEAVES 1 tsp (5 mL) CLUB HOUSE PARSLEY LEAVES 1 tsp (5 mL) CLUB HOUSE POULTRY SEASONING 2 tsp (10 mL) CLUB HOUSE COARSE BLACK PEPPER 1 tsp (5 mL) CLUB HOUSE GARLIC POWDER 2 tsp (10 mL) CLUB HOUSE GARLIC SALT
All you do make gravy as directed on package In a pan over medium – high heat sauté onions & celery for 3 minutes Add in dry spices (excluding garlic salt and 1 ½ tsp pepper) and frozen cranberries then place mixture into large bowl with bread cubes and gravy and mix well then cool Take turkey out of packaging and remove neck and giblets and reserve, rinse turkey under running cold water pat turkey with paper towel ensuring cavity is dry. Place the stuffing in the main cavity of the bird and fold the drum sticks to secure, fill small pocket at the neck folding the wings over the skin to seal the opening Mix oil, 1 tsp pepper and 2 tsp garlic salt together and rub over the exterior of the bird In a roasting pan place large chopped root vegetables with turkey neck and giblets then place the turkey breast up covered with foil Place in pre heated 350°F (175ۜC) oven for 3 ½ - 4 hours or until internal temperature reaches 185°F (85°C)
