Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1 large onion (chopped)

  3. 1 bag Arrowhead Mills Organic Savory Herb Stuffing

  4. 3/4 cup Imagine Organic Low Sodium Free Range Chicken Broth

  5. 1 large egg (lightly beaten)

  6. 1 (12 pound) fresh turkey

  7. 1 tablespoon Spectrum Organic Canola Oil Hain Pure Foods Iodized Sea Salt

Instructions Jump to Ingredients ↑

  1. 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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