Roast Turkey With Stuffings

* Exported from MasterCook *

ROAST TURKEY WITH STUFFINGS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole turkey
- fresh or thawed
Stuffing of choice
-(see recipes)
Butter or margarine -- melted

Remove turkey neck and giblets from cavities of bird,
rinse turkey and wipe dry. (Cook neck and giblets for
broth or to make giblet gravy.) Prepare stuffing of
choice. Stuff loosely into neck cavity, then skewer
neck skin to back. Stuff body cavity loosely. Sew
openings shut by lacing piece of string on wood picks.
Fasten down legs either by tying or tucking under skin
band. Twist wings akimbo under turkey. Place turkey,
breast up, on rack in shallow roasting pan. Brush with
melted butter. If roast meat thermometer is used,
insert into thick part of thigh. Bulb should not touch
bone. Roast at 325F. A tent of foil placed loosely
over turkey keeps it from browning too fast and may be
removed when necessary to baste turkey. Remove foil
last half hour for final browning. Turkey is done when
thermometer registers 180 to 185F, or when thick part
of drumstick feels tender when pressed with thumb and
forefinger or when drumstick and thigh move easily.



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