*  Exported from  MasterCook  *
 
                        ROAST TURKEY WITH STUFFINGS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Poultry                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole turkey
                         - fresh or thawed
                         Stuffing of choice
                         -(see recipes)
                         Butter or margarine -- melted
 
   Remove turkey neck and giblets from cavities of bird,
   rinse turkey and wipe dry. (Cook neck and giblets for
   broth or to make giblet gravy.) Prepare stuffing of
   choice. Stuff loosely into neck cavity, then skewer
   neck skin to back. Stuff body cavity loosely. Sew
   openings shut by lacing piece of string on wood picks.
   Fasten down legs either by tying or tucking under skin
   band. Twist wings akimbo under turkey. Place turkey,
   breast up, on rack in shallow roasting pan. Brush with
   melted butter. If roast meat thermometer is used,
   insert into thick part of thigh. Bulb should not touch
   bone. Roast at 325F. A tent of foil placed loosely
   over turkey keeps it from browning too fast and may be
   removed when necessary to baste turkey. Remove foil
   last half hour for final browning. Turkey is done when
   thermometer registers 180 to 185F, or when thick part
   of drumstick feels tender when pressed with thumb and
   forefinger or when drumstick and thigh move easily.
  
 
 
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