Turkey and dressing

Start with your bird make sure it is thawed out good (do not forget about the giblets' in the bird) you can use injectables into the meat of the bird, place finger between the skin and meat and make a pocket and stuff butter in this area on both sides, salt and pepper to taste
cover bird and let cook 15 min per pound at 325 degrees or until internal temp is at 170 degrees close to the bone.
Just before the bird is done like the last 30 min remover cover and let brown the skin,

CORN BREAD DRESSING

1 - Batch of Hillbilly Kitchen Cornbread :P
2 - 2 to 2 1/2 cups of chicken or turkey broth
3 - 1 cup of chopped onions
4 - 1 cup of chopped bell pepper
5 - 1/2 cup of real butter
6 - 2 eggs
7 - 1 teaspoon of ground sage
8 - 2 teaspoons of parsley
9 - 1 teaspoon of thyme
10 - small pinch of nutmag
11 - salt and pepper to taste

Crumble up a cake of cornbread in a mixing bowl
add your sage and parlsey then tyme and a pinch of
nutmag
place onions and bell peppers in skilet and let cook
for around 4 min do not caramelize the onions
add to mixture and then add turkey broth make wet not
souppy place in oven safe dish and cook until golden brown
and the center of dressing should be spongy
this should take about 1 1/2 hours do not over cook it
will dry out.