Herb-Scented Roast Turkey With Corn Bread Stuffing

Course : Chicken
Serves: 4
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Ingredients:

2 Teaspoons dried rosemary leaves -- crumbled
2 Teaspoons dried sage leaves -- crumbled
1 Teaspoon salt
1/4 Teaspoon pepper
2 Cloves garlic -- finely chopped
12 Pounds turkey -- thawed if frozen
1/4 Cup margarine or butter -- melted
---Corn Bread Stuffing
1/2 Cup margarine or butter
3 Medium celery -- chopped
3/4 Cup chopped onion
9 Cups corn bread or soft bread 1/2 Inch cubes
1 1/2 Teaspoons chopped fresh or
1/2 Teaspoon dried sage leaves -- crumbled
1 1/2 Teaspoons chopped fresh or
1/2 Teaspoon dried thyme leaves
1 Teaspoon salt
1/8 Teaspoon pepper
---Heat oven to 325. Mix rosemary -- sage, salt, pepper and garlic; rub into turkey skin.
 

Preparation / Directions:

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.

 

Nutritional Information:

6961 Calories (kcal); 346g Total Fat; (46% calories from fat); 882g Protein; 17g Carbohydrate; 2927mg Cholesterol; 7170mg Sodium


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