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Food
Roast Turkey With Stuffing

  • 1 16-18-pound turkey
  • Salt to taste
  • Pepper to taste
  • 8 cups stuffing
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

Preheat oven to 350 degrees. Remove giblets (neck, gizzard and heart) from turkey; reserve. Rinse and pat dry inside and outside of turkey; season with salt and pepper as desired. Loosely fill chest and neck cavities with stuffing. Any remaining stuffing should be placed in a casserole to be baked later.

Place turkey in roasting pan. Roast according to package instructions based on weight. If the turkey starts to get too brown, cover loosely with aluminum foil. To test for doneness, insert instant-read thermometer into thickest portion of thigh, not touching bone; temperature should register 180 degrees when done.

Meanwhile, in saucepan, cover reserved giblets with water and heat to a simmer; simmer over low heat 1 hour. Strain broth; set aside and use for gravy.

When bird is done, remove to serving platter; let rest 10 to 15 minutes.

To prepare gravy, pour pan drippings from roasting pan into saucepan. Spoon some of the giblet broth into roasting pan. Place roasting pan on stove; cook and stir over high heat, scraping up any browned bits attached to pan. Add to pan drippings in saucepan; skim off fat. Add remaining broth from giblets; bring to a simmer over medium heat. Stir in cornstarch mixture; continue cooking 2 to 3 minutes or until mixture is thickened and bubbly, stirring frequently. Season with salt and pepper as desired; drain.

To serve, remove stuffing from turkey. Carve turkey into slices; serve with stuffing and pan gravy. Yield: 12 servings plus leftovers

Monday, November 25, 2002

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