| 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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