Holiday Roast Turkey
List of Ingredients
3 tablespoons butter or
margarine
1 large yellow onion
(chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread
crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken
broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed
turkey (12 pounds)
1 tablespoon vegetable oil Recipe
n a medium-size saucepan, melt the
butter over moderate heat. Add the
onion and cook for 5 minutes or until
tender. Remove from the heat. In a very
large bowl, combine the corn bread,
bread crumbs, baking powder, poultry
seasoning, and pepper. Stir in the onion
mixture. In a small bowl, whisk together
broth and egg. Stir into the corn bread
mixture. Toss to coat well.
Preheat oven to 325°F. Rinse turkey,
drain and pat dry. Remove neck and
giblets; set aside to make the Giblet
Gravy. Stuff and truss turkey. Place,
breast-side-up, on a rack in a large
roasting pan. Brush with oil. Insert
roasting thermometer in turkey thigh
without touching bone. Spoon remaining
stuffing into a lightly greased 2-quart
casserole; cover and refrigerate.
Roast turkey for 3 to 3 1/2 hours or
until thermometer registers 180°F,
basting often and covering with foil to
prevent overbrowning if necessary. Bake
the covered casserole of stuffing
alongside turkey during the last 30
minutes of roasting, adding an additional
2 to 3 tablespoons chicken broth if
stuffing is dry. Let turkey stand for 15
to 20 minutes before carving.
Meanwhile, cook neck and giblets for
giblet gravy. Reserve 2 tablespoons of
the pan drippings from roast turkey for
giblet gravy. Prepare gravy. Carve
turkey, discarding skin. Serve turkey
and dressing with gravy.
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