Make gravy as directed on package. In a pan over medium-high heat, add oil and butter. Sauté celery and onions for 3 minutes. Add frozen cranberries and dry spices. Place mixture into large bowl with cubed bread and gravy; mix well, then cool. Take turkey out of packaging. Remove neck and giblets; reserve. Rinse turkey under running cold water and pat with paper towel ensuring cavity is dry. Place the stuffing in the main cavity of the bird and fold the drum sticks to secure. Fill the small pocket at the neck folding the wings over the skin to seal the opening. In small bowl, combine oil, garlic salt and remaining pepper. Rub over the exterior of the bird. In large roasting pan place coarsely chopped vegetables, reserved turkey neck and giblets and stuffed turkey, breast up. Cover with foil. Roast at 350°F (180°C) oven for 3 ½ - 4 hours or until internal temperature reaches 185°F (85°C). Remove stuffing from turkey. Let turkey rest for 15 minutes before carving.
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Last updated: October 27th, 2020
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