Audrey’s Thanksgiving Turkey

Nutritional tidbit from Audrey. Thanksgiving turkey is a meat that we willingly spend hours preparing. Turkey is known for being high in tryptophan and putting us all into the post holiday nap. Tryptophan does contribute to making serotonin which gives you that happy feeling and in making melatonin, which does make you sleepy.

1 Fresh Turkey 15 to 20 pounds

2 cups Butter

1 Jar Danbury Country Store Turkey Brine

1 cup Chopped Onion

1 cup Chopped Celery

1 Egg

1 lb Jimmy Dean Sage Sausage

2 tbsp Danbury Country Store Poultry Seasoning

4 cups Bread Crumbs

1 cup Warm Water

Turkey Giblets

1 Cheesecloth

Remove giblets from turkey. Rinse Turkey with cool water.
Place turkey in large stockpot with Jar of Danbury Country Store Turkey Brine.
Completely cover turkey with water.
Place into refrigerator for 24 hours.

Boil Giblets until 160 degrees internally. Shred turkey neck and mince with other giblets, mix them well. Measure and save one cup.
Sauté sausage and then mix with cup of giblets.

Sauté celery and onion, in 1/2 cup of butter until softened. Add vegetables to meat mixture. Mix well.
Add in poultry seasoning, egg and breadcrumbs. Mix well and add water slowly until combined and mixture should be wet.

Place stuffing in turkey cavities. Soak a cheesecloth in remaining 1 1/2 cups of butter and then wrap turkey completely in it. Loosely cover with tin foil and cook. Depending on weight is what determines how long you cook the turkey for.
The last half hour of cooking remove the cheesecloth and gauze, to allow the final browning. Enjoy!

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