RECIPE TITLE "Turkey with Herb Dressing Recipe"
courtesy of Cooking.com
10 to 14 Servings--- moderate
4 quarts 1/2-inch bread cubes
1/3 cup dried parsley flakes
2 teaspoons salt
2 teaspoons rosemary, crushed
2 teaspoons ground thyme
1 teaspoon ground sage
1/2 cup Crisco shortening
1 cup coarsely chopped onion
1 cup coarsely chopped celery with leaves
1 1/2 cups chicken broth
1 turkey (14 to 15 pounds)
For basting, Crisco Butter Flavor Shortening
or Butter Flavor Shortening Sticks.
Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.
Preheat oven to 325 degrees F.
Combine bread cubes and parsley in a large bowl. Blend salt, rosemary, thyme, and sage; add to bread cube mixture and toss to mix.
Melt Crisco in a skillet over medium heat. Mix in onion and celery; cook for 3 minutes, stirring occasionally. Toss with the bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.
Rinse turkey with cold water; pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
Place turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle; be sure tip does not touch bone.
Roast in 325 degree F oven for 4 to 5 hours or until thermometer registers 180 to 185 degree F; baste frequently with melted Butter Flavor Crisco during roasting. Remove stuffing immediately from bird. For easier carving, let stand 15 to 20 minutes after removing from oven.
Recipe reprinted by permission of Crisco®. All rights reserved.
Everyday Turkey Cookbook With its taste and versatility, turkey has become a year-round staple. High in protein and low in fat and cholesterol, turkey is delicious, hot or cold. Finally, here's an entire cookbook dedicated to the bird, with everything from traditional, whole-bird family feasts to unusual ethnic and regional twists. Alongside the classics like the All-American Burger (ground turkey is a low-fat alternative to beef) are Turkey Fajitas with Lime-Vinegar Marinade, Mesquite-Smoked Turkey Thighs, Drumsticks Smothered in Roasted Garlic & Red Basil Gravy, and Turkey Cutlets with Champagne-Cream Sauce. Included are: Expert tips on buying, storing, and cooking turkey Ideas for trimmings Suggestions for what to do with leftovers Recipes for both beginners and experienced chefs
14x11x9 Clay Roaster Made of pure, natural clay, this large roaster provides a gentle roasting with moist and succulent results every time. A clay domed lid seals in the juices. Cook healthy with little or no oils - your chicken, meat, seafood and vegetables cook slowly, retaining vitamins and nutrients along the way. Can be used in both conventional ovens and microwave ovens. Before using, briefly rinse the clay roaster and lid in water - this allows a release of steam inside as your food cooks.