guaranteed tender and moist everytime (but only if you follow the recipe to the letter).
Boil giblets (neck, liver, heart, gizzard) in water to cover for 1-1/2 hours. Save the water.
Grind (or chop finely and mash) and saute in 2 cubes of butter or margarine:
Celery – 4 to 5 stalks
1 brown onion
Boiled giblets
Mix in a large bowl:
Mrs. Cubbison’s Regular Dressing (1 box = 2 bags) or Pepperidge Farm Herb-Flavored Stuffing (2 bags)
1/2 pound of mushrooms, quartered or sliced (your preference)
1/2 C. of broth from giblets (save any additional broth for gravy)
pepper to taste
1 t. sage
Pour sauteed ingredients and spices over dressing, broth and mushrooms and mix gently.
Stuff turkey (both cavities). The remainder of the stuffing/dressing can be placed in a covered glass dish and baked with the turkey for the last hour or so.
Cut one large side out of a large brown paper shopping bag and discard. Grease the inside of the rest of the bag with butter or margarine. Place turkey, breast side up, on a rack in a roasting pan. Cover the turkey with the greased bag, greased side down and tuck in the sides.
Making sure that the bag does not touch the sides or top of the inside of the oven, bake at 325 F, 15 minutes per pound. The turkey will cook faster because it is covered.
Don’t open the oven – except to check the meat temperature when almost done. The turkey is done when a meat thermometer, inserted in the breast and not touching bone, reads 175 F. Don’t worry if the pop-up thermometer that many come with hasn’t popped, just go by the temperature on the meat thermometer.
If you watch the temperature closely at the end, I guarantee this will be the best, most tender turkey you’ve ever had.