Prep Time 30 min
Cook Time 4 Hr
Servings N/A
Difficulty Moderate

Ingredients

  • 4 qts. 1/2-inch bread cubes
  • 1/3 cup dried parsley flakes
  • 2 tsps. salt
  • 2 tsps. rosemary
  • 2 tsps. ground thyme
  • 1 tsp. ground sage
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1 cup chopped onion
  • 1 cup coarsely chopped celery with leaves
  • 1 1/2 cups chicken broth
  • 1 (14 to 15 lb.) turkey
  • Crisco® Butter Flavor All-Vegetable Shortening

Directions

  • Step 1

    HEAT oven to 325ºF.

  • Step 2

    COMBINE bread cubes and parsley in large bowl. Blend salt, rosemary, thyme and sage. Add to bread cube mixture and toss to mix.

  • Step 3

    MELT shortening in skillet over medium heat. Mix in onion and celery. Cook for 3 minutes, stirring occasionally. Toss with bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.

  • Step 4

    RINSE turkey with cold water. Pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.

  • Step 5

    PLACE turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle, being sure tip does not touch bone.

  • Step 6

    ROAST 4 to 5 hours or until thermometer registers 180 to 185ºF. Baste frequently with melted shortening during roasting.

  • Step 7

    REMOVE stuffing immediately from turkey. Let stand 15 to 20 minutes after removing from oven for easier carving.

  • Step 8

    Using the process of “brining” in preparing the turkey will yield a more moist, flavorful roast turkey. To brine turkey, dissolve 1 cup kosher salt (or ½ cup non-iodized table salt) in 2 gallons water in food-grade plastic, stainless steel or glass container. Place turkey (completely thawed if frozen, giblets removed) in brine, making sure it is totally submerged. Cover. Refrigerate overnight, keeping the turkey below 40°F. Drain turkey, discarding brine. Rinse and pat dry. Roast as directed in recipe.

Serving size
(1/14 of recipe)

  • Calories 650
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 260mg
  • Sodium 890mg
  • Potassium 0mg
  • Total Carbohydrates 28g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 74g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet