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ROAST TURKEY To stuff: Prepare stuffing and stuff just before roasting. Sprinkle salt inside bird. First fill neck cavity and pin neck skin over back to cover opening. Then stuff body cavity lightly, stuffing expands in cooking. Use poultry pins to draw opening together; lace light twine around pins to hold. Tie drumsticks together and tie to tail. Twist wing tips over back so wings lie flat and tips hold neck skin. To roast turkey: Place turkey breast side up on a rack in shallow pan. If you have a meat thermometer, insert it in the inside thigh muscle next to body. Rub skin with oil or soft shortening and place piece of aluminum foil or buttered cheesecloth loosely over top. Roast in slow 325 degrees oven about 5 to 5 1/2 hours or to an internal temperature of 185 degrees to 190 degrees. During cooking, lift foil several times and baste turkey with pan drippings. Check meat listings for size of turkey. Celery Dressing: 4 c. bread cubes (dry) 2 eggs, beaten 2 Tbsp. chopped parsley 1/2 c. onion, chopped 1 c. chopped celery 1/2 stick butter (1/4 c.) 3/4 tsp. salt 1/2 tsp. paprika 1/2 tsp. poultry seasoning Saute onion and celery in butter until transparent. Add remaining ingredients and enough milk to moisten well. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |