| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | Post2 | 10 | servings |
INGREDIENTS
| 1 | Turkey – (14 to 16 lbs); fresh or thawed | |
| 2 | Carrots; peeled | |
| 2 | Ribs Celery | |
| 1 | sm | Onion; quartered |
| 1 | lg | Orange; thinly sliced |
| Apple And Sausage Stuffing; see * Note | ||
| 1/4 | c | Unsalted butter – (1/2 stick); melted |
| 1/3 | c | Orange marmalade |
| 1/4 | c | Orange juice |
| Salt | ||
| Ground black pepper | ||
| 2 | c | Water or low-sodium chicken broth |
INSTRUCTIONS
* Note: See the "Apple And Sausage Stuffing" recipe which is included in this collection. Preheat oven to 325 degrees. Rinse turkey with cold water; with paper towel, blot dry, including the cavity. Place the neck, giblets, carrots, celery and onion in a large roasting pan. Arrange the turkey on top, breast-side up. Lift skin over turkey breast, being careful not to tear it. Gently slide orange slices under the skin. Loosely pack stuffing in the neck cavity and inside the body. Fold the wings back and under the body of the turkey. Fold the neck skin under to enclose the stuffing; tie the legs together with butcher's twine. Combine butter, marmalade and juice; liberally brush onto the turkey. Season with salt and pepper. Pour the water into the roasting pan. Roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the turkey with aluminum foil 2/3 of the way through the cooking process. Test for doneness with a meat thermometer -- the temperature in the thickest part of the turkey leg and thigh should be 180 degrees; in the thickest part of the breast, 170 degrees; and in the stuffing, 165 degrees. Remove the stuffing; let turkey sit 10 minutes before carving. Yield: 10 to 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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