The ingredients listed below are for a 13 or 14 pound tur-key. I usually cook one that is 22 to 25 pounds so I double the ingredients but frequently triple them.
(Use a Ralph’s fresh butter basted turkey which must be ordered several days ahead.)

• Turkey (Washed, drained, salted inside)
• 20 cups white bread (lacking about 6 slices of 2 loaves)
• 1 cup celery
• 1 cup onion
• 3 hard boiled eggs
• Giblets (boiled about 1 hour in 2 qts. of water with 4 teas. salt and onion. Take liver out in 1/2 hour)
• 1 t. pepper
• Sage to taste probably at least 1/3 to 1/2 of a jar for a 22
• 1 1/3 cup melted butter (Don’t use margarine.)
• Hot water or stock to moisten. (If I don’t have enough water from the giblets, I add some to the empty onion pan which flavors it some.)

Toast your bread the night before you cook the turkey. Cut it in small pieces and let it dry out over night. Then combine bread, onion, seasonings, celery, and eggs. Add butter and sufficient liquid to moisten. Toss gently to mix. (Wear surgical gloves.) Add chopped cooked giblets and use giblet stock as a liquid.

I use the Cuisenart for the giblets, celery, eggs, and onion. That cuts down a lot of time.

Stuff and put butter oil on turkey. Wrap turkey in aluminum foil (no leaks) and cook at 450° for allotted time. A 22-24 Ib. turkey takes 3 1/2 to 3 3/4 hours. Open and brown 20 minutes before end of roasting time. (Do not over cook)

See chart for cooking time.

(Outdor’s Note: I have recreated the table for ease of reading but am including the original image below.)