Preparation:
Prepare Corn Bread Stuffing. Stuff turkey just before roasting, not
ahead of time. To bake stuffing in turkey, **fill wishbone
area lightly with stuffing. Fasten neck skin to back with skewer.
Fold wings across back with tips touching. Fill body cavity
lightly. (Do not pack--stuffing will expand while cooking.) Tuck
drumsticks under band of skin at tail, or tie together with
heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan.
Brush with margarine. Do not add water. Place meat
thermometer in thickest part of inside thigh muscle so thermometer
does not touch bone.
Roast uncovered 4 to 5 hours, brushing with pan juices every 30
minutes, until thermometer reads 180° and juice of turkey is
no longer pink when center of thigh is cut. Thermometer placed in
center of stuffing will read 165° when done.
Place aluminum foil loosely over turkey when it begins to turn
golden. When turkey is two-thirds done, cut band of skin, or
remove string or skewer holding legs. When turkey is done, place on
warm platter and cover with aluminum foil to keep
warm. Let stand about 20 minutes for easiest carving. While turkey
is standing, prepare Old-Fashioned Gravy if desired.
Stuffing:
Melt margarine in 10-inch skillet over medium heat. Cook celery
and onion in margarine about 2
minutes, stirring occasionally, until crisp-tender; remove from
heat. Stir together celery mixture and
remaining ingredients in large bowl. |
