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Roast Stuffed Turkey |
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Serves: 12 Print this Recipe12 pounds turkeys, fresh or defrosted Black pepper, freshly ground to taste 12 cups Stuffing for Turkey (recipe follows) 1 cup white wine Paprika Roast turkey is a low-fat protein source that's easy to prepare, and I roast a whole turkey about once a month. I use the leftovers for sandwiches, soup, and Turkey Chili. Also, be sure to save the turkey carcass for stock. Cover it with water and simmer for several hours. Add a few chopped carrots, celery stalks, an onion or two, and ½ lemon, sliced. Strain. Refrigerate until fat solidifies, then remove fat and use stock for soup or other recipes. Use it in any recipe that calls for chicken broth. My favorite stuffing recipe follows this one. Concerning the cooking time, it's usually recommended that you cook a stuffed turkey 15-20 minutes per pound. I have found that cooking the turkey completely covered, as I describe here, cuts the cooking time for a 12-pound turkey by 45 minutes to 1 hour. I've recommended 3-3 ½ hours, but it may be done before 3 hours. Start checking the thermometer after 2 ½ hours. 1. Preheat oven to 325ºF. 2. Wash the bird and dry it with paper towels. Sprinkle the cavity with pepper. 3. Spoon in the stuffing (do not pack tightly), leaving a little space at the end of expansion. If the neck skin is available, stuff that, too. Sew up the open ends (try dental floss instead of thread) or close with skewers and cord. (That's the traditional way to do it. I don't and I've never had stuffing fall out of a turkey.) 4. Place the turkey breast side up on a rack in a roasting pan big enough to hold it without squeezing it. Pour wine over, sprinkle with paprika, and cover with foil or pan cover if it fits. Roast the bird for approximately 3-3 ½ hours (or until thermometer inserted in the bird's thigh registers 180-185ºF), removing the cover and basting the turkey with the pan juices several times during the last 30-60 minutes. For an unstuffed turkey, reduce the roasting time by about 30 minutes. 5. To serve, transfer the stuffing to a separate bowl before carving the turkey. Serve the turkey without the skin. Turkey skin is much less fatty than chicken but still would add 90 calories and 2 FAT exchanges per ounce. Food exchanges per 5-ounce serving: 5 lean MEAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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