Roast turkey with stuffing
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Roast turkey with stuffing
  Roast    Turkey    Stuffing    Poultry  
Last updated 6/12/2012 12:56:48 AM. Recipe ID 19130. Report a problem with this recipe.
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      Title: Roast turkey with stuffing
 Categories: Poultry, Main dish, Cyberealm
      Yield: 6 People
      2 pk Kellogg's Stuffing Croutons
    1/2 c  Melted butter
      2 c  Broth from Giblets
      1 lb Crumbled, fried brkfst saus.
      1 md Onion, diced
      4 lg Celery sticks, diced
      1 ts Poultry seasoning
    1/2 c  Water

      1    20 lb. turkey, thawed
  Preheat oven to 325. Thaw turkey (20 lb. turkey will thaw in approx.
  7 days in refrigerator). Remove wrap. Unhook turkey legs from
  retainer down by tail, then remove neck from body cavity. Remove
  giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3
  cups water and simmer for 1 hour or more. Rinse turkey well and
  drain, returning to refrigerator until needed.
  After 1/2 hour of giblets cooking, dice celery and onion.  Fry
  sausage, crumbling, until completely done.  Add celery and onion and
  1/2 cup water to fry pan and let simmer 10 minutes.
  Using your roasting pan, empty 2 boxes of croutons into it. Add
  sausage/celery/onion mix.  Melt 1/2 cup butter and add.  Add tsp. of
  poultry seasoning.  Add 2 cups of giblet broth.  Stir well until
  croutons are evenly moistened.
  Rinse turkey again, shake out excess water.  Stuff body cavity with
  stuffing LOOSELY (do not pack in or turkey will explode.. stuffing
  expands when cooking!) and put legs back into retainer to hold
  together. Stuff neck cavity.  Fold wing tips behind bird's back, use
  to hold neck skin down so stuffing won't fall out from neck.
  Rinse out roasting pan and line with foil.  Coat foil with vegetable
  oil. Coat turkey, all over, with vegetable oil.  Place in roasting
  Add any excess stuffing that will fit on top of turkey legs at body
  cavity opening, laying on top.
  Put in oven and roast for approx. 6 1/2 to 7 hours, depending on oven.
  Roast to 180 to 185 internal temperature at thickest part of thigh
  without touching thermometer to bone, and same at thickest part of the
  Baste turkey with baster last 2 hours, about every 15 minutes. If
  skin is getting too dark, tent with foil.
  By George Fassett, Watertown, NY, for Cyberealm BBS in MM 8.01.

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Recipe ID 19130 (Apr 03, 2005)

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