Monday, November 16, 2009

Roast Turkey and Dressing by Cooking Cherry

Here is an old fashion recipe I have used to make the seasonal turkey dinner for over 30 years. You can feel free to use it and you can add your favorite flavor to the bird as desired. Enjoy!

Making the Turkey
1 frozen 10-12 lb. Turkey
Roasting pan
Turkey stuffing
2 slices bread, ends
2 sticks butter
Poultry seasoning
3 cups Sutter Home Moscato or, white wine
1 roll paper towels
Meat rack
1 turkey kit (cotton string & skewers)
Meat thermometer
Butter brush
Spoon & Baster
Bay leaves
2 Delicious apples
Reynolds Wrap or cover
Place frozen turkey into large pan & put pan into fridge with 1/2inch water to thaw. Thaw for 2-3 days prior to use. Preheat oven to 325 degrees. Remove thawed turkey & place in clean sink. Discard packets inside (giblets & neck). Hold turkey under faucet & scrub using meat brush. Remove the frozen blood inside & out of turkey & pat dry using paper towel. Melt 1 stick of butter. Apply butter inside & out of turkey evenly using butter brush. Add salt & poultry seasoning to taste inside & out. Put 2 to 3 scoops of turkey stuffing inside of turkey. Place a whole apple & cover opening at the body & neck cavity with bread. Fold & tie openings shut using skewers & string. Place a scoop of stuffing under wings. Shake bay leaves into pan to help control odor. Cover turkey & bake for 4 1/2 hrs or when thermometer is at 180 degrees. Baste turkey every 30 min. alternate with wine or pan juice.

Turkey Dressing / Stuffing
1-box (1bag) dressing mix; I use Mrs. Cubbison’s  but there are others
½-loaf rye bread, torn
¾-cup apple juice
3 sticks Melted butter/ margarine
1 1/2 cup celery, chopped
1-cup onion, chopped
3/4 cup Sutter Home Moscato or, white wine
Plastic Baggies
Mixing bowl
3-qt. Casserole dish
Reynolds Wrap or cover
Chop vegetables and place in plastic bags. Put bags in fridge the night before using. Place vegetables in skillet with butter and cook on low heat until onions are golden in color then place in mixing bowl. Mix in Mrs. Cubbison’s dressing and torn bread. Add wine and apple juice. Use more or less liquid to make stuffing drier or more moist; per individual taste. Reserve 3 spoonfuls of stuffing for the turkey. Place the rest of the stuffing into a buttered casserole dish and bake covered for 30 minutes at 350 degrees.Then, remove the cover and bake an additional 8 min. for a crisp top. Serve with Roast Turkey or as side dish with left over turkey.

Warning Note: It has been suggested that dressing placed inside the turkey is not safe to eat. If you agree, Toss dressing inside turkey into trash. Personally, I have eaten that dressing for many years without problem and do as I please.  

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