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Ingredients

• For roasted Whole Turkey:
• 1 twenty- to twenty-one-pound fresh whole turkey, giblets discarded and neck removed from cavity and reserved. Note: Brine turkey over night with water, kosher salt (be generous) black peppercorns, bay leaf
• 1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons at room temperature
• 1 bottle dry white wine
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• Mom's Stuffing:
• 2 bunches sliced green onions
• 6 stalks of celery, finely chopped
• 2 sticks unsalted butter
• 3 small packages of white mushrooms, finely chopped in food processor (you can use any type/mix of mushrooms)
• 4 bags Colombo brand French bread croutons (homemade French bread croutons are great too of course!)
• Fresh thyme, rosemary, parsley and sage, chopped fine
• spice Island poultry seasoning (or use the little packets of seasoning that comes with bagged croutons)
• ground pork and chicken and homemade stock (below)
• kosher salt, freshly cracked black and white pepper to taste
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• ground pork and chicken and homemade stock:
• 4 whole chicken breasts, with bone & skin
• 4 pork loin chops, bone in center cut
• Reserved turkey neck
• 1 onion, quartered
• 2 stalks of celery
• Bouquet garni: whole allspice, parsley with stems, thyme, bay leaves and black, pink and white peppercorns (put all these things together in cheesecloth, making a big baggie, twist and secure with butcher’s twine)
• kosher salt
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• Gravy: please see directions below

Description

This Is The One (and Only) Roasted Turkey Recipe I Have Used Ever Since My First Time Roasting A Turkey. The Technique With The Cheesecloth Produces A Moist, Flavorful Turkey With Crispy, Mahogany Colored Skin. The Stuffing Is Adapted From My Mother's Rec

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