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Roast Turkey with Stuffing

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Recipe

 

Yield

6 people

Prep

15 min

Cook

8 hrs

Ready

8 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Stuffing
2 packages croutons
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½ cup butter
melted
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2 cups stock
from giblets
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1 pound breakfast sausage
crumbled, fried
*
1 medium onions
diced
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4 large celery stalks
diced
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1 teaspoon poultry seasoning
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½ cup water
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Turkey
1 x turkey
thawed, 20 pounds
* Camera

Ingredients

Amount Measure Ingredient Features
Stuffing
2 packages croutons
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118 ml butter
melted
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473 ml stock
from giblets
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453.6 g breakfast sausage
crumbled, fried
*
1 medium onions
diced
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4 large celery stalks
diced
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5 ml poultry seasoning
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118 ml water
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Turkey
1 x turkey
thawed, 20 pounds
* Camera

Directions

Preheat oven to 325℉ (160℃).

Thaw turkey (20 pound turkey will thaw in approximately 7 days in refrigerator).

Remove wrap.

Unhook turkey legs from retainer down by tail, then remove neck from body cavity.

Remove giblet packet from neck cavity.

Put these in saucepan, cover with 2 to 3 cups water and simmer for 1 hour or more.

Rinse turkey well and drain, returning to refrigerator until needed.

After ½ hour of giblets cooking, dice celery and onion.

Fry sausage, crumbling, until completely done.

Add celery and onion and ½ cup water to fry pan and let simmer 10 minutes.

Using your roasting pan, empty 2 boxes of croutons into it.

Add sausage/celery/onion mix.

Melt ½ cup butter and add.

Add teaspoon of poultry seasoning.

Add 2 cups of giblet broth.

Stir well until croutons are evenly moistened.

Rinse turkey again, shake out excess water.

Stuff body cavity with stuffing loosely (do not pack in or turkey will explode) and put legs back into retainer to hold together.

Stuff neck cavity.

Fold wing tips behind bird's back, use to hold neck skin down so stuffing won't fall out from neck.

Rinse out roasting pan and line with foil.

Coat foil with vegetable oil.

Coat turkey, all over, with vegetable oil.

Place in roasting pan.

Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top.

Put in oven and roast for approximately 6½ to 7 hours, depending on oven.

Roast to 180 to 185 degrees internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast.

Baste turkey with baster last 2 hours, about every 15 minutes.

If skin is getting too dark, tent with foil.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 25786% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 616mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 14% Vitamin C 3%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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