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Roasted Tukery Recipe

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This recipe for Roasted Tukery is from A Collection of Recipes, 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 (18 pound) whole turkey

8 cups prepared stuffing

½ cup unsalted butter, softened

salt and freshly ground black pepper to taste

1 ½ quarts turkey stock, divided
Directions:
Directions:
Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.

Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels.

Place turkey, breast-side up, on a rack in a roasting pan. Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.

Pour 2 cups of turkey stock into the roasting pan. Loosely tent turkey with aluminum foil.

Roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.

Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.

Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.

 

 

 

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