Joel's Turkey with stuffing - the best !

Stuffing

Melt butter in frying pan over low heat - saute onion and celery in butter until golden (about 5 min).  Cube white bread and place in a large mixing bowl. Toss lightly with the remaining stuffing ingredients until well mixed. Note that fresh sage makes a huge difference in the flavour.

Turkey

Remove any of the goodies that may be in your turkey. Stuff both ends with stuffing and close with string and picks. Place in roasting pan with 1 inch of water with breast facing down. Cook according to weight at 325F. Typically, a 15lb stuffed bird is about 3 hours but if you want to take the guesswork out of it we highly recommend one of these: https://store-ca.meater.com/products/meater-plus-and-mitts?variant=39978108190823.

With 1.5 hours remaining remove turkey from oven and flip to get nice roasted colour on top. Ensure that there is always water in the pan while cooking to maintain the moisture in the turkey and to preserve those amazing drippings for the gravy.

When ready remove the turkey from the oven an place on a pan with edges to catch the juices that will run off it. Place foil and a dish towel over top and let rest for 15min. Start your gravy - see next section.

With your gravy cooking remove the stuffing and place it in a bowl, feel free to throw a few pieces into your gravy.

Cut your bird into thin slices and place on a platter. Add some gravy on top and serve.

Gravy

While the turkey is resting start the gravy by placing the roasting pan with the water and drippings in it on the burner (preferably two) and place on high until boiling. Add sliced mushrooms and pepper. You can also set aside a cup or two of your boiled potato water and mix some corn starch into it to use as a thickener for your gravy. Remove the meat from the wings of the bird and add them to your gravy as well as any stuffing, skin or anything else that falls off - it will all just add flavour in the end.