This is a family favorite and we even have to limit how much dressing each person can take or there is not enough left for the last few people. ONE REASON MY FAMILY LOVES TURKEY SO MUCH IS THEY LOVE MY YESTERDAY TURKEY CASSEROLE I MAKE- WILL POST RECIPE AND PICTURE WHEN I MAKE IT- SUPER EASY AND SOOOOOO GOOD
preheat to 350 (see chart for cooking instructions
Clean inside turkey- remove everything from inside
Mix all ingredients in bowl
Stuff turkey and use end piece of bread to keep stuffing in. I often use the legs to help keep bread in place- sometimes you need to use two pieces if the whole is large.
Stuff small end of the turkey- you can squish the bread a bit. Use last piece of bread end to cover hole. You can also use the flap of skin and tuck it in.
Take tin foil and roll out three pieces. two will go under the back and around the belly and one will go the length of the turkey.
Place tin foil over the broiler pan (middle of tin foil- in a cross sort of pattern) place turkey on top.
Rub turkey with margarine and salt and pepper.
Tent tin foil, trying not to have tin foil resting on turkey. place in oven.
After two hours baste a bit, you may have to cut holes in bottom of tin foil to have drippings run out. If turkey is cooking well, remove the tin foil one hour before ready so it can brown. IF ALREADY BROWNING KEEP TIN FOIL ON.
When done let turkey rest 10 - 15 minutes before cutting and removing dressing.
Once rested remove dressing ad carve turkey.
6 – 8 lbs (3.0 – 3.5 kg) 3 – 3 ¼ hours
8 – 10 lbs (3.5 – 4.5 kg) 3 ¼ – 3 ½ hours
10 – 12 lbs (4.5 – 5.5 kg) 3 ½ – 3 ¾ hours
12 – 16 lbs (5.5 – 7.0 kg) 3 ¾ – 4 hours
16 – 20 lbs (7.0 – 9.0 kg) 4 ¼ – 4 ¾ hours
20 – 24 lbs (9.0 – 10.9 kg) 4 ¾ – 5 ½ hours