[quote author=Calypso link=topic=101867.msg670824#msg670824 date=1450877903]
Thank you Kwams .......... but hear this nuh !! First time ever got a turkey in the fridge and no oven to cook it in. Oven went 'on the blink' last night when I attempted to do some pre-Christmas baking !!! Circuited out the switchboard. No chance of getting an electrician in before Christmas and if oven is finished, no way of getting a new oven before Christmas!!
First time this has happened to me ... gonna have to move everything to my older son's house ... won't be easy !!! These things happen I guess 
[/quote] Cal . All is not lost. Here is what I would do
I would de bone the turkey by removing the breast meat . I would then remove the legs and de bone it as well.
I would then season the meat with favorite herb and spices . In a skillet or large thick bottom pot I would then heat oil to a high degree and sear the meat first skin side down and then the other side. When this is done I would then cover pot and seal with tin foil and a lid and cook at medium heat for about one and a half hours until cooked. Remove and set aside .
I n the mean time I would be boiling the bones with carrot , onion and celery to make a stock something that you know how to do .
STUFFING,, my recipe.
Saute some chicken livers with chopped shallots , seasoned with salt and pepper. When finished add a can of water chestnuts and set aside.
Finely chopped celery carrots and onions in a food processor. Saute this in a thick bottom pot until soft and then add the reserved turkey stock . Bring to a boil and then add generous amount dried sage. Add the chicken livers water chestnut mix. To this add bread crumbs a little at a time constantly stirring until thickened . Lower heat and cook for two minutes and remove.
I don't have time to tell you Cal how I make my sauce because you have your own recipe .
I serve by slicing the breast across the grain ( thin slices ) and also slice the legs . I usually take an ice cream scoop of stuffing wrapped in the white meat and placed on a slice of the dark meat( legs) . I would then ladle the sauce over.
My vegetables .. carrots , Brussels sprouts and roast potatoes
Kind of inebriated with celebrating the festive season but will review this post in the morning ;D
