Victorian Thanksgiving Recipes – Turkey and Stuffing

TIPS FOR ROASTING THE TURKEY

Cooking times:
                         unstuffed            stuffed
8 to 12 lbs        ¾ – 3 hrs             3 – 3½ hrs
12 to 14 lbs      3 – 3¾ hrs           3½ – 4 hrs
14 to 18 lbs      3¾ – 4¼ hrs       4 – 4¼ hrs
18 to 20 lbs     4¼ – 4½ hrs       4¼ – 4¾ hrs
20 to 24 lbs     4½ – 5 hrs           4¾ – 5¼ hrs

Turkey Talk

  • Preferred : fresh turkey
  • Rinse the turkey, towel dry
  • stuff both cavities of the turkey
  • place turkey in roaster
  • brush the turkey with olive oil
  • cook @ 325 / 15 min per lb. or until juices run clear.

Basting will not make turkey moister, but will promote even browning of the skin. The turkey is done when the thigh meat reaches an internal temperature of 165° F.

STUFFING

Ingredients:
10 cups     stale bread cubed
½ cup       raw cranberries, washed
2                 apples cubed
½ cup       poultry seasoning
½ cup       sage
2 tbsp        oregano
1 tbsp        pepper
1 tbsp        salt
1 ½ cups  melted butter
Directions:
Place cubed stall bread in large mixing bowl. Add apples and cranberries, continue to add all the seasoning and mix thoroughly into bread. Pour the melted butter over the mixture and stir in, blending and moistening the mixture. With a large spoon, stuff the turkey and close off open ends.

 

Author: LivingSpaces

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