Use with Sausage-Apple Stuffing and Gravy Recipes, included separately.
About 7 hours before serving:
Prepare Sausage-Apple Stuffing.
Preheat oven to 325 degrees.
Remove Giblets and neck from inside of turkey. Rinse bird with water and drain well. Spoon some of the stuffing lightly into next cavity. (Do not pack stuffing, it expands during cooking.)
Fold neck skin over stuffing, with bird breast-side up, lift wings up toward neck, then fold under back of bird so they stay in place. If necessary, fasten neck skin to the back with 1 or 2 skewers.
Spoon stuffing lightly into body cavity. Close opening by folding skin tightly over opening, skewer closed if necessary. Depending on brand of bird, with string, tie legs and tail together, or push drumsticks under band of skin or use stuffing clamp. Brush skin with salad oil.
Insert meat thermometer into center of thigh close to body, being careful that the thermometer does not touch bone. Place bird, breast side up, on rack in open roasting pan. Roast 5 hours and 15 minutes to 5 hours and 45 minutes. Start checking for doneness during last hour of cooking.
When bird turns golden, cover loosely with a "tent" of foiled foil. Remove foil during last of roasting time and, with pastry brush, brush bird generously with pan dripping to given an attractive sheen to the bird.
Bird is done when thermometer reaches 180 degrees to 185 degrees and thickest part of leg feels soft when pinched with fingers protected by paper towels.
Remove turkey to warm platter. If you like, garnish with a sprig of holly. Serve turkey with Gravy. Makes 18 to 22 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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