Try this Thanksgiving Turkey recipe, or contribute your own.
Suggest a better descriptionTurkey: Season outside of bird with S and P. Tie legs close to body if needed. Bake at 350 for 20 minutes per pound, stuffed or until meat thermometer inserted in meaty part of breast registers done. Begin to baste when about 1/2 done every 20 mins. Remove from oven and cover for about 1/2 before carving.
Gravy: Remove turkey from roaster to carving board. Pour all liquid from roaster into special cup. Allow to settle. Add 1-2 cups water to roaster and boil to dissolve juiced baked into pan. Remove bottom grate. Add 2-4T flour to 1-2 cups water in shaker and shake. Add only the nonfat drippings at bottom of special cup to roasting pan. Gradually and slowly add flour/water mixture to roaster while stirring constantly (may not need all of mixture). Heat til thickens and cook a few mins more to remove flour taste. Add salt to taste. If gravy sits after done, it may thicken, just add more water and reheat.
Dressing: Saute celery and onion in 1/2 stick margarine until tender. 2 eggs hand-whisked with 1/2-1 C water. Add all of the above to a pkg cubed stuffing, 1 T sage, and S and P to taste. Stuff into cavity and neck.
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Serving Size: 1 Serving (4780g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5911 | ||
Calories from Fat: 3173 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 352.5g | 470 % | |
Saturated Fat 195.9g | 979 % | |
Monounsaturated Fat 117g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 1179.1mg | 363 % | |
Sodium 8719.7mg | 301 % | |
Potassium 12677mg | 334 % | |
Total Carbohydrate 417.8g | 123 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 417.4g | ||
Protein 283.4g | 405 % | |
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. |
Calories per serving: 5911
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