Talking turkey Dinner

I make a turkey dinner for our friends every year. This year I experimented with a few different turkeys and stuffing solutions for 30 people at one time. Are you ready?

Turkey:
Brine the turkey in 2 gallons water and 2 cups salt for 6-8 hours the day before.
Take the turkey out of the brine and refrigerate overnight.
Turn on the over to 325
Stuff the turkey with stuffing to fill the cavity
Gingerly pull the skin up and dot the breast and thighs with butter
Add liquid to the bottom of the pan (I use white wine)
Roast per lb recommendation in a covered roasting pan.
After 2 hours baste hourly removing some liquid for the stuffing
Remove the pan cover 30 minutes before it is done

Let is rest for AT LEAST 30 minutes out of the over if not more covered in foil.


Stuffing:
I use Mrs Cubbisons - but you can dry out your bread and all that jazz if you want
Add dry stuffing (2 boxes)
1 cup butter
1 onion - chopped
1 package of celery - chopped
Cook the butter, onion and celery in a pan until soft
Mix 2 cans of chicken stock, butter, celery onion and stuffing

Stuff the bird and put the remaining stuffing in the crock pot on low all day.
Add drippings from the turkey and stir once and hour.

When the turkey is done add the stuffing from the turkey and mix.