Recipe Archives->Thanksgiving->Roast Turkey 19

Turkey with Stuffing
Serves 4.  For a 12 pound bird, double the stuffing.

whole turkey
salt
pepper
Paprika
Reynold's "oven cooking bag" (large / extra large size)
potatoes
carrots
mushrooms
onions
stuffing (recipe follows)
1-2 tbs. flour

Preheat oven to 350 degrees F.

Wash turkey, inside and out. Pat dry. Sprinkle liberally inside
and out with salt, pepper, and paprika. Stuff cavity of turkey with
stuffing, packing lightly. Loosen gap between skin and breast, and
place a layer of stuffing underneath the turkey skin. It's OK for
the stuffing to form a small mound at the front of the cavity.

Open oven cooking bag and shake 1-2 tbs. flour into it. Place turkey
in bag, and put in large pan. Cut about six 1/2 inch slits in the
top of the bag.  Chop potatoes, carrots, mushrooms, and onions into
large pieces and scatter around the turkey. When the turkey is
done, these will have basted in the juices and will taste great!

Place the turkey in the oven, and bake until done. (For a 12 pound
bird, this would be about 2.5 to 3 hours. Use a thermometer in
bird's thigh to check temperature.)

Serve with cranberry sauce.


STUFFING RECIPE

1 loaf of bread (long French/Italian is best)
1 large Spanish onion
2 eggs
1 stalk celery
1 stick margarine or less
1/2 tsp poultry seasoning 
1 clove garlic or 1/2 tsp garlic powder
sliced mushrooms
1/2 or 1 cup broth

Saute onions, garlic, and celery in margarine. Add mushrooms after
the onions are half-translucent. Shred bread into small pieces.
Pour vegetables over it, and toss together until mixed. Add broth
slowly while mixing. You want the bread to be moist, but not
drenched. Add eggs and seasoning. Mix well, but do not pack (should
be light).

Use to stuff the turkey, or place in a pan and bake at 350 for
45-50 minutes.

Printable version: roast-turkey19.txt.