- Cook Time
- Prep Time
- 16+ ServingsServings
For the Stuffing:
- 3 pound shiitake mushrooms, quartered
- 12 tablespoon butter flavored margarine, divided
- 1 bunch celery stalks, chopped
- 2 tablespoon chopped sage
- 16 shallots, sliced
- 5 garlic cloves, minced
- 2 butternut squash, peeled and diced
- 1 cup apple cider
- 6 cup chicken broth (6 tbsp chicken soup flavoring and water)
- 1/2 cup fresh parsley, chopped
- 16 cup whole wheat sourdough bread, cubed
For the Turkey:
- 1 whole turkey (see roasting Tip times)
- 3/4 cup olive oil
- 5 cloves garlic, minced
- 2 tablespoon chopped fresh rosemary, + sprigs
- 1 tablespoon chopped fresh parsley + sprigs
- 1 tablespoon chopped fresh basil + sprigs
- black pepper to taste
- Salt to taste
- 1 cup melted margarine
- 1 cup honey
Make the Stuffing:
- In wok or large skillet, saute mushrooms in margarine until softened. Remove from skillet.
- Add margarine, celery, sage, shallots, garlic and squash to skillet. Season with salt and pepper. Cook for 5 minutes.
- Add in the apple cider. cook for another 3 minutes, then add the chicken broth. Simmer.
- While the butternut mixture is simmering mix the chopped parsley into the sauteed shitake mushrooms.
- When the squash is cooked through add to the mushroom mixture with the cubed bread.
For the Turkey:
- Preheat the oven to 325*F.
- Prepare the turkey to your liking (i remove the innards and trim some fat, but as i love all the parts of the bird i don't discard them, they make great stock, and leave the neck, it roasts so well.) Wash and pat try
- Mix the olive oil with the garlic, rosemary, parsley basil, salt and pepper.
- Loosen the skin from the breast by SLOWLY running your finger between the breast meat and the skin, proceed until the end of the drumstick. Be careful not to tear the skin.
- Using your hands, rub the herbed olive oil into the turkey, start with the breast (under the skin) and down to the legs and thighs. make sure to knead the mixture into every part of the bird. Pour remaining oil over the outside.
- Using your hands again, stuff the turkey. place some of the stuffing between the skin and the meat as you did with the oil mixture. Seal the skin so the meat isnt exposed, use toothpicks if needed. Let the stuffing pour out of the cavity of the bird.
- Place the turkey on a rack in a roasting pan. Place the sprigs around the bird, some under the skin.
- Roast for 2 hours basting every 1/2 hour.
- Mix the melted margarine with the honey.
- Brush the turkey with the honey glaze, and return to the oven.
- Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. A meat thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Continue to baste the turkey frequently as it roasts.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
TIP: Roasting Times
- 12 to 16 pound turkey - about 4 hours
- 16 to 20 pound turkey - about 5 hours
- 20 to 26 pound turkey - about 6 hours