Ingredients
- 3 tablespoons butter
- 1 large onion (chopped)
- 1 bag Arrowhead Mills Organic Savory Herb Stuffing
- 3/4 cup Imagine Organic Low Sodium Free Range Chicken Broth
- 1 large egg (lightly beaten)
- 1 (12 pound) fresh turkey
- 1 tablespoon Spectrum Organic Canola Oil
- Hain Pure Foods Iodized Sea Salt
Directions
- In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Add Imagine Organic Low Sodium Free Range Chicken Broth bringing mixture to a boil. Remove from the heat. In a very large bowl, combine Arrowhead Mills Savory Herb Stuffing Mix and stir in the onion mixture.
- Preheat oven to 325 degrees F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the gravy. Stuff and truss turkey, place breast-side-up on a rack in a large roasting pan. Brush with Spectrum Organic Canola Oil top with Hain Pure Foods Sea Salt. Insert roasting thermometer in turkey thigh without touching bone. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180 degrees F, basting often and covering with foil to prevent overbrowning if necessary. Let turkey stand for 15 to 20 minutes before carving.
- Meanwhile, cook neck and giblets for gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey and serve with stuffing and gravy.
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