My turkey and dressing...

This year I cooked the turkey and dressing. It was a first for me so this post is just notes for myself... since everyone seemed to really like how moist the turkey turned out and the dressing was really good too. I was cooking for 25 people. 

Turkey...

What I used for the perfect turkey for our family...

A 23 LB turkey

1 roasting pan with tray and lid

1 meat thermometer

1 apple

1 bottle of Garlic butter with injector

 2 tbs Butter ( for rubbing down toward the end of baking)

salt and pepper for taste

To prepare turkey- (remove the neck and the baggy of giblets from body cavity)

Take 1 apple (cut it in half) place inside of turkey for cooking. Place apple face side up/ peel down). This helps the turkey stay moist and not burn as easily.

Bake 5 hours at 325

Note..

I did not baste (except toward the end of cooking)

I baked 1 hour uncovered and 4 hours covered.

Rub down with butter the last 30 minutes of cooking for crispy outside.

Dressing... I HAVE TO DOUBLE THIS!

Double the recipe for White Lily Cornbread 

Cook cornbread in cast iron skillet as instructed on the white lily bag.

Set it aside for crumbling later.

Sautee...

2 chopped med onions 

4 chopped celery stalks

Sautee chopped celery and onions in butter

In a large bowl combine...

Crumbled cornbread

Onion and celery mixture

2 tsp sage

1 tsp poultry seasoning

1/2 cup milk

16 oz chicken stock

2 tsp salt 

1 tsp pepper

4 tbsp butter

3 eggs (large)

Once mixed pour into 2 casserole dishes

Bake on 350 for 45 minutes

Will feed- 20-25 people