Golden Roast Turkey
List of Ingredients
16 lb Turkey
1 cup Butter or Margarine, Melted
1/4 tsp Salt
1/4 tsp Pepper
Basic Bread Stuffing
1/2 c Butter or margarine
1 Large onion, diced
1 cup To 2 cups diced celery w/leaves
15 cup Toasted 1/2-inch bread cubes
1 1/2 tsp Salt
1/4 tsp Black pepper
1 tbs Dried sage
1/2 cup Chopped parsely
1 cup Turkey stock, water, or milk
Recipe
1. Remove giblets and neck from turkey; wash, and set aside. 2. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.
3. Prepare your choice of dressing. (Basic Stuffing Recipe follows)
4. Preheat oven to 325øF.
5. Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.
6. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.
7. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.
8. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.
9. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185øF. Leg joint should move freely.
10. When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
11. While turkey roasts, cook giblets and neck.
12. Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving.
13. Make gravy.
14. Serves 14 to 16.
15. NOTE: Approximate baking time is 18 minutes per pound.
Basic Bread Stuffing (See ingredients above)
Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned.
Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey stock and blend well.
|
Â
Â
Â
|
member logon
