Total Steps
7
Ingredients
14
Tools Needed
12
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 1 cup turkey stock (or water or milk)
- 1 cup chopped fresh parsley
- 1 tablespoon dried sage(optional)
- 1 cup minced fresh sage
- 1 teaspoon freshly-ground black pepper
- 1 turkey (12 to 14 pounds, thawed if frozen)
- salt(optional)
- freshly-ground black pepper(optional)
- melted butter(optional)
- 1 cup butter (1 stick)
- 1 large onion
- 1-2 cups diced celery leaves
- 12 cups toasted 1/2-inch bread cubes
- 1 teaspoon salt
Instructions
Step 1
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.
Step 2
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.
Step 3
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, as stuffing expands during cooking.
Step 4
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.
Step 5
Place turkey, breast-side up, on rack in shallow roasting pan. Brush with melted butter. Roast uncovered at 325 degrees, allowing 20 to 22 minutes per pound (if turkey weighs more than 16 pounds, roast 18 to 20 minutes per pound), or until a thermometer reaches 165 degrees in stuffing (if roasting unstuffed, take temperature in thigh).
Step 6
Check turkey for doneness by inserting an instant-read meat thermometer into the center of the thigh and inside the stuffing. Baste with melted butter. If the bird is browning too fast, tent loosely with foil or cover the breast with butter-soaked cheesecloth.
Step 7
When turkey is done, remove from oven and let it rest at room temperature.