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Turkey (Amanda's Mom's recipe) Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Turkey
Fresh butterball turkey (with pop up)
Pepperidge Farms stuffing mix (one regular and one cornbread)
8 tbsp butter
Salt and pepper
Chicken stock
1 cup Onions chopped
1 cup Celery chopped

Directions:
Directions:
Preheat oven to 325º with oven rack down low about 4 hours based of turkey size
Make stuffing – first cut up a cup of chopped onions and a cup of celery – melt butter in a large pan and then brown the onions and celery - mix in the Pepperidge farm mix with the chicken stock - follow the directions on the packages
Reserve turkey neck and giblets to use in gravy – rinse turkey inside and out with cold water – pat turkey skin dry – turn turkey on its breast and loosely fill the neck cavity with stuffing – use a skewer to pin the neck sin back – fold turkey wings behind back – loosely fill large body cavity with stuffing – place turkey breast side up on rack in roasting pan – rub all over with softened butter – season with salt and pepper – tightly cover breast area with aluminum foil – pour 2 cups of stock into bottom of pan – roast turkey basting all over every 30 minutes with juices from the bottom of the pan – add stock if needed - remove foil during last hour to allow breast skin to brown

Place turkey neck and giblets in a sauce pan covered with chicken stock and a stalk of celery – cook and let simmer until ready to make gravy – remove the neck and giblets from pan and cut meat off neck and cut up the giblets into small pieces – pour the juices from the roasting pan into a large measuring cup and let stand 5 minutes – skim off and reserve the yellow fat the rises to the top you need about ¾ cup fat add melted butter if needed - using the turkey roasting pan over low heat add turkey fat – whisk in ¾ cup flour and cook until lightly browned - stir in stock and whisk in turkey stock left in measuring cup – cook about 5 minutes until no trace of flour is left.

 

 

 

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