Roasted Turkey Recipe - Cooking Index
Roasted Turkey Recipe - Cooking Index
| 1 | Turkey - (12 to 14 lbs) - thawed if frozen | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Melted butter - as needed | ||
| Basic Bread Stuffing | ||
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1 cup | 62g / 2.2oz | Onion (large) |
| 1 cup | 110g / 3.9oz | Diced celery leaves - (to 2 cups) |
| 12 cups | 2844ml | Toasted 1/2" bread cubes |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 cup | 23g / 0.8oz | Minced fresh sage |
| (or 1 tbspn dried sage) | ||
| 1/2 cup | 73g / 2.6oz | Chopped fresh parsley |
| 1 cup | 237ml | Turkey stock, water or milk |
To roast turkey unstuffed, season bird with salt and pepper to taste inside and out. If desired, insert pieces of celery, carrots and onions to improve flavor. Fold neck skin to back and fasten with skewer. Fasten legs down by tying or tucking under clamp or skin band.
For the Basic Bread Stuffing: 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. Bake any excess stuffing in lightly greased casserole at 325 degrees until heated through, about 30 to 45 minutes.
Remove giblet bag from turkey. Check both cavities for extra parts. Rinse turkey inside and out with cold water and pat dry. Rub salt and pepper to taste into neck and body cavities. Loosely pack stuffing into neck and body cavities. Do not overstuff. Stuffing expands during cooking.
Skewer neck skin to back of bird to hold stuffing in place. Tuck drumsticks with clamp or skin band, or tie with kitchen twine, and tuck wings under bird. Allow 1/2 to 3/4 cup stuffing per pound of turkey. If recipe makes more stuffing than bird will hold, place in lightly greased casserole at 325 degrees until heated through, 30 to 45 minutes.
Place turkey, breast-side up, on rack in shallow roasting pan. Brush with melted butter. Roast uncovered at 325 degrees 20 to 22 minutes per pound (if turkey weighs more than 16 pounds, roast 18 to 20 minutes per pound), or until thermometer reaches 165 degrees in stuffing (if roasting unstuffed, take temperature in thigh).
Check turkey for doneness by inserting instant-read meat thermometer into center of thigh and inside stuffing. Baste with melted butter every 30 to 45 minutes. If bird is browning too fast, tent loosely with foil or cover breast with butter-soaked cheesecloth.
When turkey is done, remove from oven and let turkey rest at room temperature 20 minutes.
This recipe yields 10 to 12 servings.
Each of 10 servings, without stuffing: 553 calories; 706 mg sodium; 217 mg cholesterol; 31 grams fat; 10 grams carbohydrates; 55 grams protein; 0.20 gram fiber.
Stuffing makes about 10 to 12 servings. Each of 12 servings: 126 calories; 469 mg sodium; 23 mg cholesterol; 9 grams fat; 10 grams carbohydrates; 2 grams protein; 0.20 gram fiber.
Source:
The Los Angeles Times, 11-17-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.