United States
Roast Turkey with Stuffing
Roast Turkey with Stuffing, prepared with crumbled cornbread, salt, freshly-ground black pepper.
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United States
Roast Turkey with Stuffing, prepared with crumbled cornbread, salt, freshly-ground black pepper.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Oven · Oven gloves · Baking tray · Food thermometer · Spoon · Frying pan
13 clear steps
Combine stuffing ingredients in a bowl and mix well.
Preheat oven to 325°F. Place the rack in the lowest position of the oven.
Remove the neck and giblets.
Do not rinse raw poultry. Pat it dry with paper towels and discard them.
Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper.
Fill the body cavity with stuffing.
Place a meat thermometer in the thickest part of one thigh.
Position an aluminum foil tent over the turkey.
Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan.
Roast the turkey for 2½ hours, basting the entire turkey every 30 minutes with the juices on the bottom of the pan. Add stock to the drippings as they become dry, about 1–2 cups at a time.
Remove aluminum foil tent.
Roast until the meat reaches 185°F and the stuffing reaches 165°F. This should take about 4 hours. If the stuffing isn't done by the time the turkey is ready, scoop the stuffing out and bake it alone in the oven until it reaches the correct temperature. Verify at least 74°C / 165°F in the thickest breast and innermost thigh and wing, without touching bone; any stuffing must also reach 74°C / 165°F.
Serve immediately.
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