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Roast Turkey
Posted by Kris Karam
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Roast Turkey
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- • Turkey 6-20 pounds
- • Herbed Stuffing
- • 4 quarts ½ inch bread cubes
- • 1 cup parsley
- • 2 tsp salt
- • 2 tsp thyme
- • 2 tsp rosemary crushed
- • 2 tsp marjoram
- • 1 tsp ground sage
- • 1 cup margarine
- • 1 cup coarsely chopped onion
- • 1 cup coarsely chopped celery
- • 1-2 cups chicken broth
Instructions
- Rinse bird with cold water.
- Drain and pat dry.
- Prepare stuffing.
- Rub body and neck cavities with salt.
- Fill lightly with stuffing.
- Extra stuffing can be baked wrapped in aluminum foil for the last hour of roasting time by the turkey.
- Close neck cavity with skewers.
- Put aluminum foil on the wing tips.
- Push drumsticks under band of skin at the tail.
- Weigh the turkey to get the cooking time.
- Set the turkey on a rack in a roasting pan.
- Brush with melted margarine.
- Roast in 325F oven until internal temperature is 180F in the center of the thigh. Let the turkey set for 10 minutes before cutting or serving.
- Stuffing In a large bowl, toss bread cubes, and herbs.
- Melt butter in a skillet; add onion and celery.
- Cook over medium heat for 5 minutes with stirring. Mix with bread mixture.
- Add 1-2 cups of chicken broth until mixture is blended and moist.
- Lightly fill body and neck cavities of the turkey.
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