Blaine Moats
This is it.
This is the timeless roast turkey withbread stuffing recipeyou remember eating at Grandma’s table.
Here’s what you’ll need to ensure success.
Credit:Blaine Moats
Stir in poultry seasoning or sage, pepper, and salt.
Drizzle with enough broth or water to moisten, tossing lightly.
Season body cavity of turkey with salt.
Spoon some of the stuffing loosely into neck cavity.
Pull the neck skin to the back; fasten with a skewer.
Lightly spoon more stuffing into the body cavity.
(Place any remaining stuffing in a casserole, cover, and chill.
Bake stuffing alongside turkey for 30 to 45 minutes or until heated through.)
Tuck the ends of the drumsticks under the band of skin across the tail.
If the band of skin is not present, tie the drumsticks securely to the tail.
Twist wing tips under the back.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into the center of one of the inside thigh muscles.
The thermometer bulb should not touch the bone.
Cover turkey loosely with foil.
Uncover the last 30 minutes of roasting.
Remove turkey from oven.
Cover; let stand 15 to 20 minutes before carving.
Use a spoon to remove stuffing from turkey; place in a serving bowl.
Makes 12 to 14 servings.
How to Make Dry Bread Cubes for Old-Fashioned Stuffing
Cut bread into1/2-inch square pieces.
Spread in a single layer in a 151/2x 101/2x2-inch baking pan.
Bake in a 300oF oven for 10 to 15 minutes or until dry, stirring twice; cool.
(Bread will continue to dry as it cools.)
Or, let stand, loosely covered, at room temperature for 8 to 12 hours.
(Do not stuff turkey until just before roasting.)
2,000 calories a day is used for general nutrition advice.
