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Roast Turkey

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Roast Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • • 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
  1. Rinse bird with cold water.
  2. Drain and pat dry.
  3. Prepare stuffing.
  4. Rub body and neck cavities with salt.
  5. Fill lightly with stuffing.
  6. Extra stuffing can be baked wrapped in aluminum foil for the last hour of roasting time by the turkey.
  7. Close neck cavity with skewers.
  8. Put aluminum foil on the wing tips.
  9. Push drumsticks under band of skin at the tail.
  10. Weigh the turkey to get the cooking time.
  11. Set the turkey on a rack in a roasting pan.
  12. Brush with melted margarine.
  13. 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.
  14. Stuffing In a large bowl, toss bread cubes, and herbs.
  15. Melt butter in a skillet; add onion and celery.
  16. Cook over medium heat for 5 minutes with stirring. Mix with bread mixture.
  17. Add 1-2 cups of chicken broth until mixture is blended and moist.
  18. Lightly fill body and neck cavities of the turkey.

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