Lb. Turkey, thawed
C. Dried Bread, crumbled
(or 16 oz. packaged stuffing mix)
Tblsps. Dried Parsley
Tblsp. Poultry Seasoning
Med. Onion, Chopped very fine
Celery Stalk, Chopped very fine
Small Carrot, Chopped very fine
Stick (8 Tblsp.) Butter
large bowl, add poultry seasoning to
stuffing mix. (even if the package says
medium pot, combine onion, celery, carrot,
butter and water. Simmer just until
butter has melted.
water to bread, all at once. Stir until
all bread is moistened. Let
in beaten egg.
all parts and packages from turkey
inside cavity with a vegetable brush.
outside of turkey and pat dry with paper
dried parsley into cavity.
cavities firmly, but without forcing.
any extra struffing in foil and roast in
the pan along side turkey, but leave ½
cup stuffing loose in bottom of pan.
rosemary with mayonnaise. Rub over
outside of turkey.
turkey in large, high-sided roasting pan,
breast side up. Place turkey parts (bags
removed) in bottom of pan (heart-neck-liver-gizzard).
- Add 8
cups water to pan.
with heavy foil. Seal completely so that
no steam escapes.
in 350° oven for 20
minutes per pound.
Do not lift foil during this time.
remove foil. Caution! Escaping steam can
cause severe burns!
water to the pan only if needed to get a
level of 1½" to 2" of liquid.
roasting, at 375°, for
another 30 minutes--basting with pan
juices every ten minutes, until golden
remove from oven. Let rest 15 minutes.
turkey and foil wrapped stuffing from pan.
roasting pan over 2 stove burners. Add 2
tblspns. gravy darkener (such as Gravy
Master or Kitchen Bouquet).
small bowl, mix together cornstarch, salt
½ cup water. Stir until dissolved.
drizzle cornstarch mixture into simmering
pan liquid, stirring until smooth and
colander over medium bowl.
gravy through colander to strain otu
turkey parts and pieces.
Some people prefer fresh turkey to frozen;
Self-basting to regular. I use frozen turkey
and I buy whatever is on sale. Using this
recipe, anyone who's eaten turkey at my table
has never been able to tell if it was fresh
or frozen. And the gravy is never fatty such
as one gets from a self-basting turkey.
not salt the bird or the stuffing before
cooking. Salt draws away the moisture
resulting in a dry turkey.
to Miss TVC's Archives Index Page
SEND ME YOUR
QUESTIONS AND COMMENTS....
© 1998 The Virtual Caterer