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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

The Perfect Stuffed Turkey Recipe

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This recipe for The Perfect Stuffed Turkey is from His Mother Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16-20 lb turkey (only kosher)
paprika
lawry's garlic salt
1 onion diced
sage
1 carrot diced
1 small onion -diced
1 apple - diced
1 stick of celery - diced
1 package of Pepperage Farm herb stuffing
1 stick of margarine or butter
1 can tomato paste
Directions:
Directions:
Prepare stuffing -
Saute half of the diced onion, celery and apple in melted margarine or butter. Add about 2 tablespoons of sage.
When onion is clear, shut off heat and add stuffing mix, mix well and add about 1 1/2 cups of boiling water.
Mix well.

Clean turkey under warm water.
Stuff cavity with mixture then sew the cavity closed being careful to catch the skin not the fat.
Sprinkle turkey on bottom first with garlic salt, paprika and sage.
Wet hands with olive or vegetable oil and massage spices into turkey bottom.
Place in roaster and do the same to top. making sure to rub the spices in well with oily hands. The oil will help the skin crisp.
Sprinkle on more spices.
Place rest of diced onion around turkey in roaster.
Do this with diced carrots as well.
Mix two tablespoons of tomato paste with warm water. Mix well.
Carefully put enough of the tomato-water mixture on bottom of roaster until it is about 1/2-1 inch high.
Cover with top of roaster pan and bake in 350º oven until a meat thermometer in thigh reads 160º approximately 2 1/2 to 3 hours.
Uncover, baste well and bake another 1 hour.
When brown, remove from oven. baste very well and recover.
Allow to sit for about 1 hour.
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
The basting and recovering ensures a really moist delicious turkey. Do not pierce with a fork, allow the juices to remain inside.

 

 

 

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