Herb-Scented Roast Turkey with Cornbread Stuffing
The recipe Herb-Scented Roast Turkey with Cornbread Stuffing is ready in around 5 hours and 50 minutes and is definitely an amazing gluten free option for lovers of Southern food. One portion of this dish contains roughly 52g of protein, 17g of fat, and a total of 371 calories. This recipe serves 16 and costs 98 cents per serving. 149 people were impressed by this recipe. This recipe from Betty Crocker requires pepper, celery stalks, ice cubes, and salt. Plenty of people really liked this hor d'oeuvre. It will be a hit at your Thanksgiving event. Overall, this recipe earns a great spoonacular score of 87%. Users who liked this recipe also liked Fig-Glazed Roast Turkey with Cornbread Stuffing, Fig-Glazed Roast Turkey with Cornbread Stuffing, and Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing.
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 305 minutes
Ingredients:
1/4 cup butter or margarine, melted
3 medium celery stalks, chopped (1 1/2 cups)
9 cups 1/2-inch cubes cornbread or soft bread
2 cloves garlic, finely chopped
3/4 cup chopped onion
1/4 teaspoon pepper
1 teaspoon salt
1 whole turkey (12 lb), thawed if frozen
Equipment:
frying pan
bowl
oven
skewers
roasting pan
kitchen thermometer
aluminum foil
Cooking instruction summary:
1 Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended. 2 Stuff turkey just before roasting, not ahead of time. 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. 3 In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone. 4 Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F. 5 Place foil loosely over turkey when it begins to turns 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 foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired. 6 To serve, garnish turkey with fresh herb sprigs, if desired.
Step by step:
1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2. Stuff turkey just before roasting, not ahead of time. 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.
3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin.
4. Place turkey, breast side up, on rack in shallow roasting pan.
5. Brush with 1/4 cup butter. Do not add water.
6. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
7. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
8. Place foil loosely over turkey when it begins to turns 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 foil to keep warm.
9. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
10. To serve, garnish turkey with fresh herb sprigs, if desired.
Nutrition Information:
covered percent of daily need
