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."
 
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photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
Ready In:
7hrs
Ingredients:
4
Yields:
1 turkey
Serves:
16-20
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ingredients

  • 16 lbs whole turkey
  • 1 tablespoon kosher salt (or more, if you wish)
  • 2 ounces turkey fat
  • 1 tablespoon peanut oil
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directions

  • Rinse turkey inside and out with water and pat dry.
  • Sprinkle salt into cavity and on bird.
  • Preheat oven to 450°F.
  • Remove the wishbone (optional) for easier carving.
  • Stuff neck cavity with dressing, fold skin under and secure with skewer.
  • Fold wings back.
  • Stuff main cavity 3/4 full with dressing, trussing optional.
  • I make a "sling" from bakers twine for lifting the bird.
  • Place bird on rack, on top of sling, into roasting pan.
  • Rub bird with oil, and sprinkle with salt.
  • put fat on top of breast.
  • Put bird in oven and reduce heat to 350°F.
  • Bake 20-25 minutes per pound (15-20 if unstuffed).
  • Cover breast with small clean cloth (cheese cloth) after first hour of cooking.
  • If bird is getting too brown, cover very loosely with small amount of foil. (to keep it from steaming).
  • Baste, after the first hour with the fat drippings in the pan, about every 40 minutes.
  • Remove from oven when done and place on platter to rest (20-30 minutes).
  • Make gravy (or not).I use Recipe #200005.

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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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