- 1 10- to 15- pound turkey
- 1 pound butter
- 2 sprigs thyme
- salt and pepper
- N/A pepper
- 2 pounds specialty bread, (wheat, oat, French,&whatever you like), cut into 1-inch cubes
- 2 eggs
- 2 cups turkey or chicken stock
- 1 clove garlic
- 1 Spanish onion
- 3 pieces bacon
- 1 bag crushed walnuts, toasted
- 2 grated fresh carrots
- dried raisins or cranberries as garnish
- salt and pepper
- N/A pepper
- Preheat oven to 500°F.
- Melt the butter.
- Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
- Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
- When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
- Render bacon. Reserve fat.
- Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
- Sauté onions until translucent.
- Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
- Add grated carrot. Gently mix.
- Crush bacon and add to mixture.
- Add walnuts to mixture. Let mixture cool.
- Mix in the eggs until they are well incorporated.
- Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
- Garnish with dried raisins or cranberries.