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All-American Roast Turkey




Source of Recipe


chum recipes 11299 msn.forums.cooking.holidays.tday


Recipe Introduction


Serves 8


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




1 10 Lb Turkey -- (10 to 13)
Herbed Sausage Stuffing*
Melted butter for brushing
Salt and pepper
Giblet Madeira Gravy*

Recipe



Preheat oven to 325~F. Remove neck and giblets from
turkey's cavity. (Reserve neck and all giblets except liver
for giblet gravy or soup broth.)
Rinse the turkey inside and out with cool water, drain
thoroughly and pat dry with paper toweling. Set the turkey
on a rack in a large roasting pan.
Lightly pack turkey's cavity with Herbed Sausage Stuffing;
truss bird.
Brush the turkey with melted butter and season with salt and
pepper.
Loosely cover the top with a tent made of aluminum foil and
place in preheated oven.
Roast, basting every 1/2 hour with melted butter or with pan
drippings after juice accumulates, about 15 to 20 minutes
per pound. During the last 1/2 hour of roasting, remove foil
tent. Turkey is done when juice run clear when the inner
thigh is pierced, when internal thigh temperature reaches
160~-185~F and when the center of the stuffing reaches
160~-165~F.
IMPORTANT: Stuffing must reach this temperature.

Remove turkey from oven. Transfer turkey to a warm serving
platter or carving board; let rest 15 to 20 minutes while
you make Giblet Madeira Gravy with the pan dripping. Carve
the turkey. Pass Giblet Madeira Gravy separately. *See
individual recipe under same title.