Bread Stuffing
For a 12-14 lb turkey
(for a 20-lb turkey use 16 cups bread)
Ingredients
12 cups bread cubes (about 1 loaf)
9 tbsp chopped onion
2 tsp salt
½ tsp pepper ¾ tsp poultry seasoning
dash sage
½ cup melted butter or chicken broth (as needed for moisture)
2 cups chopped celery
Leave bread out overnight to get stale; cut bread into cubes. Combine all dry ingredients in a large bowl. Moisten ingredients slightly (you do not want this to get too wet) with the butter or chicken broth. This can be made the night before and stored in a bowl or plastic food storage bag. REMEMBER do NOT stuff the turkey the night before!
Stuff just before you put the turkey in the oven.
Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.
Refrigerator Turkey Thawing Time (40 degrees F)
Turkey Weight Days to Allow for Thawing Turkey
8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days : Place the bird breast-side up on an oiled flat or v-shaped rack in a 12x17 inch roasting pan, or as recommended by your recipe.
Turkey Tip: Beware of aluminum roasting pans! Most of these pans are not sturdy enough to carry a 12 pound or more turkey. They can buckle and cave in, and have been known to cause injuries by collapsing under the weight. Make sure your pan is sturdy enough to handle the bird safely.
Step 2: If using an oven-safe meat thermometer, insert it in the inner thigh near the breast, but without touching the bone. If using an instant-read thermometer, wait until the turkey is nearly cooked before testing. Don't rely on plastic pop-up timers -- they aren't very accurate.
Step 3: Coat the skin with softened or melted butter or oil and baste the bird every 30 minutes, or according to the recipe. Or follow our suggestions below for keeping the breast meat moist.
Q: How do I keep the breast meat moist when cooking?
A: The best way is to cook the turkey at a low temperature like 325 degrees F. and to remove it from the oven when just done. While some people feel basting is unnecessary since it doesn't permeate the skin, others recommend basting and these techniques for keeping the bird moist: