Roast Turkey With Corn Bread Chorizo Stuffing

Directions

1. Wash turkey under warm water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter.
2. Saute/fry onions and celery in the remaining butter over medium heat till translucent/soft. Remove with slotted spoon to a very large bowl. Saute/fry the chorizo in the same pan till lightly brown. Remove to same bowl and add in remaining stuffing ingredients. Toss to combine completely. (If mix seems dry, add in chicken stock or possibly apple juice. )
3. Salt and pepper the turkey's cavity and loosely stuff the cavity and the neck with the bread-chorizo mix, leaving some room for expansion during cooking. (Extra stuffing can be refrigerated in a covered casserle and baked at 375 degrees for 40 min.) Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on its left side. Add in 1 c. stock and wine gravy to pan.
4. Place in preheated 400 degree oven for 20 min. Turn turkey onto its right side and continue roasting another 20 min. Lower oven to 325 degrees. Turn turkey breast-side-down and roast for 1 hour and 20 min.
5. Baste every 15 min or possibly so, adding stock as needed. Turn turkey breast- side-up and continue basting every 15-20 min. (For a 12 lb turkey, cooking time will be from 15 to 20 min per lb.; the internal temperature should reach 180 degrees. The juices in the thigh should run clear when pierced with a fork.) Remove to a heated platter to rest.
6. Skim off as much fat as possible from the pan drippings. Transfer pan drippings, including brown bits, to a saute/fry pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and dressing on the side. Total
7. Cooking Time: 3 - 4 1/2 hrs.
8. Serves 12.
9. /MISC