1/1 Photo of Simple Stuffed Roast Turkey
Easy, two dressings, a crowd pleaser. This is for a roast turkey, the skin will be crisp and golden. I have found that putting a lid on the roaster gives me more of a steamed turkey, still good, and if you take the lid off near the end of cooking you can also get it to brown. Just depends on your preference.
My Private Note
Units: US | Metric
- 1Rinse turkey inside and out with water and pat dry.
- 2Sprinkle salt into cavity and on bird.
- 3Preheat oven to 450°F.
- 4Remove the wishbone (optional) for easier carving.
- 5Stuff neck cavity with dressing, fold skin under and secure with skewer.
- 6Fold wings back.
- 7Stuff main cavity 3/4 full with dressing, trussing optional.
- 8I make a "sling" from bakers twine for lifting the bird.
- 9Place bird on rack, on top of sling, into roasting pan.
- 10Rub bird with oil, and sprinkle with salt.
- 11put fat on top of breast.
- 12Put bird in oven and reduce heat to 350°F.
- 13Bake 20-25 minutes per pound (15-20 if unstuffed).
- 14Cover breast with small clean cloth (cheese cloth) after first hour of cooking.
- 15If bird is getting too brown, cover very loosely with small amount of foil. (to keep it from steaming).
- 16Baste, after the first hour with the fat drippings in the pan, about every 40 minutes.
- 17Remove from oven when done and place on platter to rest (20-30 minutes).
- 18Make gravy (or not).I use Gravy, Brown Sauce, and White Sauce.
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Nutritional Facts for Simple Stuffed Roast Turkey
Serving Size: 1 (270 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 573.2
- Calories from Fat 281
- Total Fat 31.3 g
- Saturated Fat 8.7 g
- Cholesterol 229.6 mg
- Sodium 651.8 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 67.7 g