How To make Roast Stuffed Turkey
12 lb Turkey
Salt and pepper 4 c Bread stuffing
1. If turkey is frozen, it may be defrosted by placing it in the
refrigerator overnight or until thawed. 2. Wash turkey and sprinkle inside cavity with salt and pepper.
3. Stuff turkey loosely. Tie legs together. Tie wings and legs to body.
4. Invert a heat-resistant, non-metallic saucer or small casserole cover
in a shallow, heat-resistant, non-metallic baking dish. 5. Place turkey breast-side-down on saucer.
6. Heat, uncovered, for half of cooking time, 3 minutes per pound. (A total
of 36 minutes.) 7. Turn turkey breast-side-up and continue cooking covered with a paper
towel for the remaining half of the cooking time, 3 additional minutes per pound. 8. Insert a meat thermometer into fleshy portion of the turkey, not
touching any bones. It should register 160?F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. 9. If temperature is not 160?F, return turkey to Microwave Oven for an
additional few minutes until correct temperature is reached. 10. Let turkey stand covered with aluminum foil at room tempe- rature 20 to
30 minutes to finish cooking. The internal tempe- rature of the turkey
should be 170? F. after standing.
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How to Roast Stuffed Turkey | Recipe
Roast Turkey with all the fixin's don't get any better than this. Try this easy to do BBQ Pit Boys Turkey Roast recipe with Giblet Stuffing and Wild Turkey Gravy on the grill. This holiday feast is a favorite here at the Pit.
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Bacon Wrapped Roast Turkey with Fruits and Rice Stuffing
Full recipe available at
INGREDIENTS
1 tablespoon vegetable oil
1 green apple, diced
1/2 cup (70 grams) dried cranberries
1 cup (225 grams) Basmati rice
2 cups (500 ml) vegetable stock
5 basil leaves, fresh
1 rosemary sprig
salt
pepper
7 ounces (200 grams) butter, room temperature
2 cloves garlic, crushed
2 tablespoons fresh parsley, chopped
13 pounds (6 kg) whole turkey, neck, and giblets removed
20 bacon slices
7 carrots, peeled
1 white onion, quartered
8 celery stalks
PREPARATION
Stewing the apple and the rice:
Heat the vegetable oil in a skillet, then add the apple, dried cranberries, and rice.
Mix them and fry them together just a little bit, until some of the apple dices turn lightly golden brown.
Add 1 – 1 ½ cup vegetable stock and start cooking everything.
Add the fresh basil and rosemary leaves, stir everything and bring it to a boil.
Simmer the mix over medium heat adding some salt and pepper and the rest of the vegetable stock.
Cook and stir until the stock is absorbed.
Preheat the oven to 425 degrees F / 165 degrees C.
The butter-parsley mix:
Use a small bowl to mix the butter, the garlic, and the parsley together using a spoon. You want to get a homogenous paste.
Stuffing and cooking the turkey:
Stuff the turkey with the rice and apple mixture and truss its legs.
Smear it with the butter-parsley mix and then cover it entirely in bacon slices.
Place the turkey on a baking tray inside a plastic baking wrap. Also make room for the carrots, the onion and the celery around it. Wrap them.
Roast the stuffed turkey for 5 hours.
Enjoy! ????
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Old Fashioned STUFFED TURKEY! CLASSIC Roast Turkey and Stuffing Recipe From 1937!
This old fashioned stuffed turkey recipe comes from The Household Searchlight Recipe Book which is from 1937. You may have to double or triple the stuffing recipe depending on the size of your bird. You will also want a reliable thermometer to make sure both the bird and stuffing are at the correct temperature before you take them out of the oven.
Poultry Stuffing
2 cups soft bread cubes
½ TSP chopped parsley
2 TBSP melted butter or chicken fat
Salt, pepper, and sage
Water or broth (I used chicken broth)
3 TBSP finely diced celery
1 TSP chopped onion
2 TSP poultry seasoning
Combine ingredients, adding sufficient water or broth to make stuffing pack readily. You can add a well-beaten egg, if desired. You can also vary the flavor by adding 1 cup well-drained oysters or mushrooms. You can also chop the giblets and add them to the stuffing.
Roast Turkey
Dress turkey. Wash carefully inside and outside (please note that washing poultry is no longer recommended since it can spread dangerous germs across your kitchen. You can skip this step!) Wipe dry. Rub with salt and pepper. Prepare any desired stuffing. Fill turkey with stuffing, makng sure to pack it lightly. Sew up the openings and truss. Place in roaster. Sear in a hot oven (500F) for 15 minutes. Reduce heat to 300F and cover. Roast until it is tender, basting frequently. Allow about 25 minutes per pound. If desired, cover breast of turkey with thin strips of salt pork before it is seared. The stuffing may be baked in a separate pan, or in pan with chicken if preferred. Please note, roast turkey is done when the temperature measures 170F in the breast and 180F in the thigh, given that the thermometer is not touching any bones when it is inserted. Insert the thermometer into the center of the stuffing and make sure it measures at least 165F before you take it out. Enjoy!
Music curtesy of Epidemic Sound
Song: Stumbling Down The Boulevard
Artist: The Fly Guy Five
Live Stream : Traditional Roast Stuffed Turkey and all the Trimmings with Darina Allen - Taster
Here is a few minutes from a live stream demonstration at Ballymaloe Cookery School.
To watch the rest of the demonstration sign up to Ballymaloe ballymaloecookeryschool.online/courses/live-stream-traditional-roast-stuffed-turkey-and-all-the-trimmings-with-darina-allen
How to Make Roast Turkey with Chestnuts and Cranberry Stuffing
Cook this special Christmas dish from scratch to bring the heart-warming joy of a finer festive season to your dinner table. Just watch this video for the recipe on how to make a roast turkey with a homemade chestnut and cranberry stuffing.
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Roast and Carve the Perfect Thanksgiving Turkey! | Chef Jean-Pierre
Time to get ready for Thanksgiving friends! Come and learn how I have been preparing and baking my Turkey for the pat 50 years!!! This is a full proof and super easy recipe to master!
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