ngredients
1 (18 pound) whole turkey
8 cups prepared stuffing
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock, divided
Directions
Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels.
Place turkey, breast-side up, on a rack in a roasting pan. Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.
Pour 2 cups of turkey stock into the roasting pan. Loosely tent turkey with aluminum foil.
Roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.
Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
