Thanksgiving Turkey

One or two days before:

1. Cut most of crust from bread. Tear bread into coarse crumbs, or cut into small cubes. Set aside in a large bowl or pot until you are ready to begin preparing the turkey. Store bread uncovered so it can dry out a little.

Night before or morning of:

1. Peel, trim and wash carrots. Store in plastic bag in refrigerator if preparing night before.
2. Remove turkey from refrigerator, follow directions on package to release legs. Remove giblet packages and discard. Blot inside of both cavities with paper towels. Set turkey on cookie sheet or large pan while you make stuffing. Wash and dry hands before continuing.
3. Pre heat oven to 350. Before you do this, test fit turkey roaster in oven. You may need to remove a rack or reposition the racks.
4. Season breadcrumbs with salt, pepper and sage. Mix with large fork. Finely chop celery leaves. Beat 6- 8 eggs. Add celery leaves and one cup of chicken broth. Mix egg mixture into breadcrumbs. If bread mixture looks too dry add another beaten egg and a little water or chicken broth. Repeat as necessary. The breadcrumbs should be evenly moist but not soupy.
5. Tear off several pieces of foil and have ready for extra stuffing.
6. Spray inside of turkey roaster and lid with cooking spray. Insert lifter and spray with cooking spray.
7. Stuff turkey cavities, but do not pack the stuffing tightly. Put turkey in roaster atop turkey lifter, breast side down. Surround with carrots. Add 1/2 cup water. Put lid on tightly and place into 350degree oven. After 1/2 hour lower hear to 325. After 1 hour lower heat to 275.
8. Extra stuffing: place in refrigerator until about 2 hours before turkey is done.
9. Spray foil with cooking spray and mound stuffing on foil in a log shape. Pour a small amount of broth from turkey roaster over stuffing. Wrap foil around stuffing. Place foil packets stop turkey in roasting pan. Cover pan and return to oven. You can cut small slits in foil packets after about 30 minutes, if you want to.