Wildtree Turkey with Stuffing

Wildtree Turkey with Stuffing

15 lb. Turkey
1 – Cup Wildtree Fast and Flavorful Brine
1 – Package Wildtree Flaxseed Beer Bread
12 oz. Ginger Ale
1 – Package Wildtree Garden Vegetable Blend
1/2 Yellow Onion, diced
1/2 Stalk Celery, diced
8 Tbsp. Wildtree Butter Grapeseed Oil
6 Tbsp. Wildtree Herb Grilling Blend

Remove the neck and giblets from the turkey. Place the turkey on a wire rack on a baking sheet. Rub about
1/4 cup of the Brine on back side, 1/4 cup on the legs and wings 10 minutes and 1/2 cup on the breast. Cover in plastic wrap and refrigerate overnight. Thoroughly rinse the turkey in cold water and pat dry with paper towels. Set aside.

Stuffing – Add ginger ale to the flaxseed beer bread. Place in greased bread pan and cook on 350 degrees for 40 minutes. Cool at least an hour prior to cutting. Cut into 1" squares. Place in large bowl.
In a large pan over medium high heat, place 4 Tbsp. of the Grapeseed Oil. Add the onion, celery, garden vegetable and 4 Tbsp. herb grilling blends and stir. Saute about 5 to 8 minutes or until the onion is translucent. Add another 2 Tbsp. of the Grapeseed Oil and the diced bread. Stir until the bread is coated with the vegetable mixture.

Preheat the oven to 325 degrees.

Stuff the inside of the turkey. Close gaps with the turkey pins. Place in baking dish or pan. Brush the turkey with the remaining Grapeseed Oil and pat with the herb grilling blend. Place the turkey into a hot oven and cook about 20 minutes per pound, covered. Baste turkey every 1/2 hour with the dripping from the turkey. Let rest 15 to 20 minutes before carving. Serve immediately.
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