Roast Turkey With Stuffing
Not One, But TWO Types of Stuffing
The great thing about Roast Turkey With Stuffing is that not only does the stuffing give the whole bird moisture and flavor, it means you have two completely different types of stuffing to enjoy!
Make sure you add this to your collection of Christmas and Thanksgiving turkey recipes.
roast turkey with two types of stuffing
PREPARATION TIME: 40 MINUTES
COOKING TIME: 2 ¾ TO 3 HOURS
SERVES: 8 to 10
1 whole turkey (8 to10 pound)
1 quantity of
Apple and Pork stuffing
1 quantity of
Lemon and Herb stuffing
½ ounce of butter, softened to room temperature
Preheat the oven to 350°F.
Make sure the turkey is well thawed and at room temperature. Wash it inside and out and pat dry with paper towels.
Spoon the Apple and Pork stuffing under the skin of the breast. Push the spoon down from the neck and use it to loosen the skin before you put the stuffing in. Take the flap of skin from the neck and use a poultry pin to secure it tightly at the back of the bird (see tip below).
Spoon the Lemon and Herb stuffing loosely into the body cavity. Weigh your bird now that it has been stuffed to calculate your cooking time. It should be around 2 ½ to 3 hours.
Truss the turkey
and with rub the butter over the skin. Season it well with a little pepper.
Place the turkey on a rack in a large roasting pan. Grease sheets of foil with more butter and use to seal the baking pan.
Roast the turkey for the time required. Every 20 minutes or so, take the foil off and baste the turkey with the juices in the bottom of the pan.
Remove the foil completely for the last 30 minutes to allow the turkey to brown.
Check the turkey is cooked properly and remove from the baking pan onto a large plate. Cover with foil and allow to rest for at least 30 minutes.
Remove the trussing string (if used) and metal pin. Carve the turkey and transfer to a warm platter. You can carve the breast stuffing at the same time you carve the breast meat.
Remove the cavity stuffing and serve with the carved turkey meat.
Serve the platter of turkey and stuffing with steaming gravy and relish.
TIP: A poultry pin is a small metal pin that looks a like a little kebab skewer. You can find them in specialty kitchenware stores.
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