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| Roast Turkey |
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| Plan to have the turkey done about 30 minutes before the rest of the meal. Once cooked, a whole turkey will stay warm for at least 1 hour. Ingredients: 1 whole turkey (12 to 14 lb), fresh or thawed, frozen Pear-Walnut Stuffing (see recipe) 1 Tbsp stick butter or margarine, melted 1/2 tsp each salt and pepper 1 cup chicken broth Garnish: fruits, nuts and fresh herbs Directions: 1. Heat oven to 325�F. Have ready a shallow roasting pan with rack. Remove giblets, neck and any fat from turkey body and neck cavities. Discard fat. Dry turkey inside and out with paper towels. 2. Lightly spoon some Pear-Walnut Stuffing into neck cavity. Fold skin flap under back and fasten with skewers or toothpicks. Loosely stuff body. Tie or clamp legs together. Twist wing tips under back. Brush skin with butter; sprinkle with salt and pepper. 3. Place breast side up on rack in pan. Insert standard meat thermometer (if not using an instant-read) into center of a thigh next to body (not touching bone). Add broth to pan. 4. Roast 3 1/2 to 4 hours, basting every 30 minutes with pan juices (add more broth or water if pan seems dry). If breast gets too brown, cover loosely with foil. 5. About 2/3 through roasting time, untie drumsticks so heat can penetrate into the body cavity. 6. About 1 hour before turkey should be done, start checking for doneness. When thermometer reads 180�F in thigh and center of stuffing registers 165�F (see Tip), remove turkey to a serving platter or carving board. Let rest at least 30 minutes for juicier meat and easier carving. Garnish platter before serving. |
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