I slow cook fresh turkeys for about 10-12 hours. Put it in a around 9PM and it cooks over night.
Bacon strips under the skin. Stuffing has chopped bacon, hot sauce, finely minced garlic, sweet onions, a mix of good bread from a local bakery: rye, dinner rolls, bagels. The cavity and neck are are stuffed, also under the skin around the legs.
Extra gravy stock is made from the giblets, popes nose, and wings, supplemented with mostly extra wings and sometimes drumsticks that the butcher sells. Add a sweet onion and celery to the stock pot, salt and pepper. The stock is simmered all night while the turkey cooks. Some of the stock is used for soup.
Bacon strips under the skin. Stuffing has chopped bacon, hot sauce, finely minced garlic, sweet onions, a mix of good bread from a local bakery: rye, dinner rolls, bagels. The cavity and neck are are stuffed, also under the skin around the legs.
Extra gravy stock is made from the giblets, popes nose, and wings, supplemented with mostly extra wings and sometimes drumsticks that the butcher sells. Add a sweet onion and celery to the stock pot, salt and pepper. The stock is simmered all night while the turkey cooks. Some of the stock is used for soup.

