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Since Thansgiving Day is almost around the corner I thought I would share our recipe for roasted turkey.

Happy Thanksgiving everyone!


  • 1 20 pound turkey - if frozen thaw out in the refrigerator for 4 to 5 days.
  • 3 medium onions, diced
  • 6 cloves of garlic, peeled
  • 5 celery stalks, diced
  • 4 carrots, peeled and diced
  • 1 Turkey roasting bag
  • 1 Turkey stuffing bag
  • Bread Stuffing:
  • Giblets, cooked and diced
  • 3 large or 5 medium onions, chopped
  • 10 cloves garlic, chopped
  • 8 stalks celery, chopped (stalks and leaves)
  • 2 loaves of Seven Grain Bread or other whole grain breads, cubed
  • 1 tablespoon sage
  • 2 teaspoons ground thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 pound butter


  • In advance: One day prior to roasting the turkey, cube the bread and place in large stainless steel bowl..cover.
  • Cook the giblets with 2 bay leaves and enough water to cover the giblets. Heat to boiling, reduce heat and simmer for 2 hours, then dice the giblets. Save the giblet water and place in the refrigerator.
  • Turkey Day: In a large skillet melt the butter, then cook and stir onions, garlic and celery until onion and celery is soft.
  • Season bread cubes. Add onion mixture to bread cubes and toss. Add a little giblet water to bread mixture.
  • Wash turkey cavities thoroughly.
  • Place turkey in large roasting pan, then place stuffing bag in turkey and add stuffing in the stuffing bag until full. Place remaining stuffing in neck cavity and a casserole.
  • Place 3 garlic cloves under the skin of the turkey.
  • Place turkey in roasting bag..follow directions on package.
  • Add remaining vegetables in roasting bag - they can be used in the gravy including the carrots.
  • Roast turkey, breast down in uncovered baking pan. See directions on package.
  • After turkey is done, remove vegetables and let them cool. Remove stuffing bag and stuffing from neck cavity and place in a casserole.
  • After vegetables are cooled, place them in a food processor and add a tablespoon of turkey drippings and set to puree. Add pureed vegetables to turkey drippings. To thicken gravy, make a paste of 3 tablespoons flour with 1 tablespoon cold water. Whisk in the flour mixture to gravy. Continue stirring until it boils. Then set aside.
  • Debone turkey and place meat on a serving platter.
  • To use vegetables in the gravy we learned from my brother Eric.

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