Classic Roast Turkey With Giblet Stuffing
Classic Roast Turkey
We've collected some all-time family favorites to create this savory and
colorful menu.
Glistening and golden brown, this Classic Roast Turkey needs only a simple
herb garnish.
Ingredients
1 16- to 20-pound turkey
Desired stuffing (optional)
Preparation
1. Thaw turkey in refrigerator, allowing time to prepare the giblet
broth the day before roasting. Remove turkey legs from leg clamp or band of
skin crossing the tail. If desired, remove leg clamp from body cavity.
Remove giblets and neck from cavities.
2. Just before roasting, spoon some of the stuffing into the neck
cavity of the turkey. Pull the neck skin over stuffing; fasten to back with
a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4
cup stuffing per pound of turkey). Do not pack stuffing, or it will not get
hot enough by the time the turkey is cooked. Spoon any remaining stuffing
into a casserole; cover and chill. Tuck legs under band of skin, or reset
legs into leg clamp. If leg clamp has been removed, tie legs together with
string. Twist wing tips under back.
3. Place turkey, breast side up, on a rack in a shallow roasting pan.
Place a meat thermometer into the center of an inside thigh muscle so the
bulb doesn't touch bone. Cover turkey loosely with foil, leaving space
between the bird and foil. Press foil over drumstick and neck.
4. Roast in a 325 degree F oven until thermometer registers 180
degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The
center of the stuffing should be at least 165 degrees F Add covered
casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if
there isn't room in the oven for the casserole, while bird is standing,
increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or
until heated through.) Remove the foil the last 30 to 45 minutes to let the
bird brown.
5. Remove the turkey from the oven, and cover loosely with foil. Let
stand for 20 minutes. Release legs from leg clamp, or snip string or band of
skin. To avoid possible burns, do not remove leg clamp from the hot bird
after roasting. Store leftover turkey and stuffing in separate containers as
soon as possible after serving. Makes 24 servings.
Giblet Stuffing
Dry the bread overnight or in oven; add cooked vegetables, giblets, and
broth.
Ingredients
24 slices firm-texture white bread (about 1-1/2 one-pound loaves)
2 cups finely chopped celery
1 large onion, finely chopped (1 cup)
1/2 cup margarine or butter
1 medium tart apple, peeled and chopped (1 cup)
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage, crushed
1 teaspoon dried thyme, crushed
1/4 cup snipped fresh parsley
Finely chopped cooked giblets (optional)
3/4 to 1 cup giblet broth or chicken broth
Salt
Pepper
Preparation
1. Trim crusts from bread slices; cut into 1/2-inch cubes (about 16
cups). Spread into a single layer in two 15-1/2x10-1/2x2-inch baking pans
(or bake half of the cubes at a time). Bake in a 300 degree F oven for 10 to
15 minutes or until dry, stirring twice. Or, let stand, loosely covered, at
room temperature for 8 to 10 hours.
2. In a large saucepan cook celery and onion in margarine or butter
until tender. Stir in apple, rosemary, sage, and thyme. Continue cooking 2
minutes. Stir in parsley and giblets, if using. Put bread cubes in a very
large bowl. Add the cooked vegetable-herb mixture. Drizzle with enough
giblet broth or chicken broth to moisten to taste, tossing lightly. Season
to taste with salt and pepper. Use to stuff turkey or transfer to casserole.
Bake in a 325 degree F oven about 30 minutes or 375 degree F oven about 25
minutes or until heated through. Makes 16 to 20 servings.
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