1 turkey, unfrozen
3/4 cup butter
1 cup onion, diced
1 1/2 cup celery, diced
20-24 medium sized mushrooms, diced
8 cup breadcrumbs (~1 loaf of fresh whole wheat bread diced in 1/2 inch pieces and baked until dry (10-15min, flip up once or twice))
1 1/2 tsp poultry seasoning
1/2 tsp ground sage
1/2 tsp celery salt
1/2 tsp ground pepper
1/2 tsp salt
1 1/2 cup water
olive oil, salt and pepper
1) In a large pan, fry butter, onion and celery until almost soft (or microwave for 4-5 min). Add mushrooms and fry until wet (or microwave for 1 1/2 min).
2) In a large salad bowl, toss breadcrumbs with spices until well coated. There will be a bunch left on the bottom.
3) Pour butter and vegetable mix over crumbs, a quarter at a time, tossing as you go. Pour water over, a quarter at a time, tossing as you go, to your desired consistency. Set aside.
4) Remove giblets from turkey and rinse them with water. Pat them to dry with paper towels. Thoroughly rinse out the turkey with water. Pat to dry with paper towels, being sure to remove all excess water from the inside.
5) Stuff turkey with as much stuffing as you can, starting with the neck section and then the belly. Tuck legs in skin to keep closed or tie shut with string and cover any exposed stuffing with tin foil. Place in a roaster of the appropriate size. I don’t put mine on a rack but you can if you want.
6) Cover breast with a thin layer of olive oil, salt and pepper and a sheet of tin foil. Put remaining stuffing and any desired giblets, covered with stuffing, in an oven safe dish. I always bake it in glass. Cover with tin foil. (Note: If you are cooking for vegetarians too, you can put giblets in the turkey instead, or next to it). Refrigerate extra stuffing until ready to bake. (This step isn’t necessary if the extra stuffing is giblets free).
7) Bake turkey on 325 for 15 min per pound. Put extra stuffing in oven with turkey for the last hour of baking. For the last 45 min, remove the tin foil from the turkey breast and, if desired, baste it with more butter.
8) Use a meat thermometer to confirm the turkey is fully cooked. Check temperature in the centre of the thigh, making sure not to touch bone. Should be between 180-190.
9) Remove turkey from roaster for cutting and cooling and so you can make gravy.
10) Gently tilt the roaster to get the drippings to one side. Use a spoon to skim excess water/oil off the top of the drippings, if significant. Pour the rest in a small saucepan.
11) Use a shaker to mix (how much) flour with cold water (to prevent lumps) and then add a bit at a time to drippings, stirring constantly with a whisk. Spice with salt and pepper to taste.