- Medium Whole Turkey
- (14 Cups) Bread Stuffing
- (2 TBSP) Butter
- (2 quarts) TVF Turkey Stock
Preheat oven to 325 degrees F. Place the rack in the lowest position of the oven.
Remove the turkey from the brine.
Rinse the turkey inside and out.
Loosely fill the body cavity with stuffing.(See bread stuffing recipe)
Rub the skin of the turkey with softened butter.
Tie the feet together with butcher twine.
Place the turkey in the roasting pan breast side up.
Cover the turkey loosely with a foil tent
Place the turkey in the oven and pour 2 cups of turkey stock into the bottom of the roasting pan.
Baste the turkey all over every 30 minutes with the juices from the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1-2 cups at a time.
Remove the aluminum foil after 2.5 hours. Roast until a meat thermometer inserted into the meaty part of the thigh reads 180 degrees F, about 4 hours for an 18 pound turkey.
Transfer the turkey to a cutting board and place tent over turkey.
Let rest for 20-30 minutes before removing stuffing and carving.