Ingredients
24
24 servings
- •1 (18 pound) whole turkey
- •8 cups prepared stuffing
- •0.5 cup unsalted butter, softened
- •salt and freshly ground black pepper to taste
- •1.5 quarts turkey stock, divided
Instructions
- Gather all ingredients. 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, and place 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, and 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.
- Serve and enjoy!
Nutritional Facts
Per 24 servings
- Calories: 828
- Carbohydrate: 15g
- Fat: 38g
- Fiber: 1g
- Protein: 100g
- Sugar: 2g
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