If turkey is not young, parboil or pressure-cook it for 1-2 hours. Rub the turkey with butter and turn breast down in pan to roast in slow oven. Cook the neck, wings and giblets together for dressing broth.
- 2 to 3 quarts soft bread crumbs
- 1 to 2 teaspoons poultry seasoning
- 1/2 to 1 cup celery, chopped
- 1/2 to 1 cup onion, chopped
- 1 teaspoon salt
- 2 eggs
- Pepper to taste
- Broth or milk to moisten
Combine all ingredients and place in turkey cavity. Pour some dressing around the turkey and roast until dressing is lightly brown. Baste turkey occasionally while baking.
Modified from Cy Littlebee's Guide to Cooking Fish and Game