Categories: Poultry, Main dish 
      Yield: 6 people 
  
----------------------------------STUFFING---------------------------------- 
      2 pk Kellogg's Stuffing Croutons 
    1/2 c  Melted butter 
      2 c  Broth from Giblets 
      1 lb Crumbled, fried brkfst saus. 
      1 md Onion, diced 
      4 lg Celery sticks, diced 
      1 ts Poultry seasoning 
    1/2 c  Water 
 
-----------------------------------TURKEY----------------------------------- 
      1    20 lb. turkey, thawed 
  
  Preheat oven to 325Ü. Thaw turkey (20 lb. turkey will thaw in approx. 
  7 days in refrigerator). Remove wrap. Unhook turkey legs from 
  retainer down by tail, then remove neck from body cavity. Remove 
  giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3 
  cups water and simmer for 1 hour or more. Rinse turkey well and 
  drain, returning to refrigerator until needed. 
  After 1/2 hour of giblets cooking, dice celery and onion.  Fry 
  sausage, crumbling, until completely done.  Add celery and onion and 
  1/2 cup water to fry pan and let simmer 10 minutes. 
  Using your roasting pan, empty 2 boxes of croutons into it. Add 
  sausage/celery/onion mix.  Melt 1/2 cup butter and add.  Add tsp. of 
  poultry seasoning.  Add 2 cups of giblet broth.  Stir well until 
  croutons are evenly moistened. 
  Rinse turkey again, shake out excess water.  Stuff body cavity with 
  stuffing LOOSELY (do not pack in or turkey will explode.. stuffing 
  expands when cooking!) and put legs back into retainer to hold 
  together. Stuff neck cavity.  Fold wing tips behind bird's back, use 
  to hold neck skin down so stuffing won't fall out from neck. 
  Rinse out roasting pan and line with foil.  Coat foil with vegetable 
  oil. Coat turkey, all over, with vegetable oil.  Place in roasting 
  pan. 
  Add any excess stuffing that will fit on top of turkey legs at body 
  cavity opening, laying on top. 
  Put in oven and roast for approx. 6 1/2 to 7 hours, depending on oven. 
  Roast to 180Ü to 185Ü internal temperature at thickest part of thigh 
  without touching thermometer to bone, and same at thickest part of the 
  breast. 
  Baste turkey with baster last 2 hours, about every 15 minutes. If 
  skin is getting too dark, tent with foil.