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+## RECIPE CARD
+
+WHOLE ROAST TURKEY WITH FRESH HERB STUFFING
+
+Turkey size: 5.8 kg (12.8 lb)
+Oven: 325 F (160 C)
+Total time: ~3.5 hours + rest
+
+---
+
+## INGREDIENTS
+
+TURKEY
+
+* 1 whole turkey
+* 8 to 10 tbsp butter
+* Sea salt
+* Black pepper
+
+STUFFING
+
+* 1.5 loaves brown bread, cubed and dried
+* 4 tbsp butter
+* 1 onion, diced
+* 2 shallots, minced
+* 3 celery stalks, diced
+* 3 to 4 shiitake mushrooms, chopped
+* 2 garlic cloves, minced
+* Sage 1 tsp, rosemary 1 tsp
+* Parsley 1 tbsp, thyme leaves
+* Smoked oysters, half tin, chopped
+* Bouillon, about 1 cup
+* Salt and pepper
+
+---
+
+## STUFFING
+
+1. Dry bread cubes at 300 F for 20 to 30 min.
+2. Saute butter, onion, shallots, celery, mushrooms (8 to 10 min).
+3. Add garlic 30 sec, then herbs, salt, pepper.
+4. Remove from heat, stir in oysters.
+5. Combine with bread.
+6. Add hot bouillon slowly until moist, not wet.
+
+---
+
+## TURKEY PREP
+
+1. Remove giblets. Pat turkey dry.
+2. Season cavity with salt and pepper.
+3. Loosely stuff turkey.
+4. Rub outside with softened butter.
+5. Season generously with salt and pepper.
+
+---
+
+## ROASTING
+
+* Place breast side up on rack.
+* Tent loosely with foil.
+
+Time:
+
+* ~3.25 to 3.75 hours total
+
+Foil:
+
+* Keep foil on first 2.5 to 3 hours
+* Remove final 45 to 60 minutes
+
+Target temperatures:
+
+* Breast: 160 F
+* Thigh: 175 F
+* Stuffing center: 165 F
+
+---
+
+## REST
+
+* Remove turkey.
+* Tent loosely.
+* Rest 30 to 45 minutes.
+
+---
+
+## NOTES
+
+* Do not pack stuffing tightly.
+* Cook by temperature, not time.
+* If stuffing is under 165 F, remove and finish in oven.
+* Resting prevents dry meat.
+
+---
+
+## END