Roast Turkey and Mom's Famous Dressing
Source of Recipe
My Mom
Recipe Introduction
Turkey would not be the same in our house without my Mom's turkey dressing. It was made with meat and very unique. And DELICIOUS!
List of Ingredients
One 16-pound turkey, fresh or frozen and defrosted
Salt
Vegetable oil
For the Dressing:
Hamburg, 2 lbs
Ground pork, 2 lbs
2 sleeves of saltine crackers, rolled and crushed
Water
Chopped celery
Chopped onions
Poultry seasoning
Salt & PepperRecipe
To make the dressing:
Sautee onions and celery
Add hamburg and pork and brown
Add crackers and water
Add seasonings to taste
Let simmer in pot on stove for 2 hours, or until just right!
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To make the turkey:
Preheat oven to 325 degrees.
Position the oven rack so that the turkey will be
as centered in the oven as possible without
hitting the roof of the oven.
Take the turkey from the refrigerator and remove
the package of giblets from the body or neck cavity.
(Use the giblets to make stock and gravy.)
Rinse the turkey under cold water, drain and wipe
the cavity clean with paper towels.
Set the turkey breast side up (the flatter side down)
on a flat rack in a large roasting pan.
The pan should be 2 to 2 1/2 inches deep and
large enough to hold the turkey comfortably.
Lightly rub the turkey inside and out with salt.
Rub it with vegetable oil.
Spoon the stuffing into
the body and neck cavities of the turkey.
Do not pack it tightly.
There is no need to truss the turkey
to hold the stuffing inside.
Roast the turkey for about 15 minutes to the pound.
For a 16-pound, stuffed turkey, this is about 4 hours.
After 3 hours of roasting, look at the turkey.
If the breast is golden brown, cover it loosely with foil
to slow down its cooking while the dark meat continues to cook.
If the breast is not golden brown yet, wait
for 15 to 20 minutes and check again.
About 30 minutes before the turkey should be done,
insert an instant-read thermometer into the thickest
section of the thigh; do not let the wand of the
thermometer touch the bone.
The turkey is done when the dark meat is 180 degrees.
Insert the thermometer into the stuffing.
The stuffing should register 160 to 165 degrees in the center.
Remove the turkey from the oven and use large spoons
or spatulas to transfer it to a platter.
Try not to pierce the skin during transfer.
Let the turkey sit for 20 to 30 minutes before carving.
There is no need to cover the turkey to keep it warm.
Skim the fat off the pan drippings and use the remaining
drippings to make gravy.
Carve the turkey by first removing the drum sticks and thighs.
Cut off the wings. Slice the breast meat from the turkey.
Serves 12 to 16
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