Roast Turkey And Stuffing Made Easy



Roast Turkey is the centerpiece of the holiday dinner table. But cooking a turkey with all the fixings can be a daunting task. I have taken the guesswork out of your celebration with a guide to a turkey feast. whether you're cooking for four or twenty four.



Roast Turkey How to

Clean and wash turkey ; Brush skin with cooking oil or butter. Place turkey breast down on a rack in a shallow pan, or you can cover turkey with oil (veg) moistened cheesecloth, large enough to cover top and drape down on all sides.

Place in preheated oven, 325 degrees F. Do not sear; do not add water; do not cover. Basting is unnecessary, but if cloth dries during cooking, moisten it with drippings in pan. When meat thermometer registers 190 degrees F (20 minutes before turkey should be done) test for doneness. Press fleshy part of drumstick between fingers; meat should feel very soft; or move drumstick up and down; it should move readily or twist out of joint.

Roast Turkey With Stuffing

  • 4 to 8-lb Turkey.......................350 degrees F..............2 ½ hours
  • 8 to 12-lb Turkey......................350 degrees F ..............3 ½ hours
  • 12 to 16-lb Turkey.....................350 degrees F................4 hours
  • 16 to 20-lb Turkey.....................350 degrees F................5 hours
  • 20 to 24-lb Turkey.....................350 degrees F ..............5 ½ hours

    If turkey is roasted unstuffed, reduce time approximately 5 minutes per pound.

    Cleanup time: Make sure to clean all work surfaces with a solution of half water and bleach.


    Quick and Easy Stuffing

  • 12 cups day old bread
  • 3/4 cup butter or margarine
  • 1 cup onion (chopped)
  • 3 tbsp. Mixed poultry seasoning

    Preparation:

    Melt butter or margarine in skillet and cook onions.Add to bread and seasoning.Mix well. Transfer mixture to baking pan.Bake at 350 degrees for 45 minutes you can also use this stuffing for your turkey.


    Roast Turkey with wine-simmered fruit Stuffing

    Dried apricots, cherries and raisins simmered in wine and combined with bread and pecans.

    Prep Time: 40 minutesTotal Time: 4 hours (approximately)

    Ingredients:

  • 10 diced, bread slices ( day old)
  • 1 cup (250 ml) white wine
  • 1 large granny smith apple
  • ½ cup (125 ml) chopped, dried apricots
  • ½ cup (125 ml) golden raisins
  • 2 tbsp (30 ml ) butter
  • 1 cup (250 ml) chopped onion
  • 1 cup (250 ml) chopped celery
  • ½ cup (125 ml) chopped, toasted pecans
  • ½ tsp (3 ml) salt
  • 1/4 tsp (1 ml) black pepper
  • 1 ½ cups (375 ml) chicken broth
  • 1 Turkey ( 15 lb/6.8 kg)

    Instructions

    1. Preheat oven to 325 degrees/ 165 c. Spread bread on bottom of shallow baking pan. Bake until brown (20 minutes) stirring occasionally.

    2. Place wine, apples, apricots, cherries and raisins in a saucepan. Bring to a boil on high heat. Reduce heat and simmer for 5 minutes until wine is absorbed. Remove from heat and cool slightly.

    3. Melt butter in large skillet, add onions and celery. Cook and stir for 8 Minutes. Remove from heat.

    4. Add fruit mixture, pecans, salt and pepper to skillet and stir.

    5. Place mixture in large bowl and add bread and broth.

    6. Prepare turkey ( clean and wash ) do not forget to take out the giblets .

    7. Place turkey, breast side up, on a flat rack in a shallow baking pan.

    8. Fill neck and body cavities with stuffing. Rub turkey with vegetable oil. Place a small piece of foil over skin of neck cavity and over exposed stuffing.

    9. Roast for about 4 hours, or until thermometer reaches a minimum 165 F/75 c in the center of the stuffing and 180 F/83c deep in the thigh.

    Note: Cover lightly with foil, after 2 hours remove to prevent over cooking the breast.

    10. Let turkey stand for 15 minutes before removing stuffing and carving.


    Out of time.... and need to make... stuffing.

    Kraft Stove Top Stuffing is excellent just follow the directions on side panel.

    Size of turkey-

  • 5 lb to 8 lb -----------1--- 6 oz pouch
  • 8 to 12 lb------------2----6 oz pouches
  • 12 to 20 lb----------3-4--6 oz pouches

    There is also stove top with cranberries.


    Orange Glaze for Turkey

  • 1 cup orange juice
  • ½ cup orange marmalade
  • 4 tbsp soy sauce
  • 1 tsp ground mustard
  • 2 tsp cornstarch

    Mix cornstarch and mustard in small bowl, stir in remaining ingredients. Heat to boiling over medium heat, stirring constantly. Boil for about 1 minute,until glaze is thickened. Pour over Roasting Turkey the last 15 minutes of cooking.



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