Let’s face it, every cook has at least a few culinary items they are downright afraid to try to make. I always had a fear of making homemade danish pastry, and rightly so! Never will I forget the disaster of that enterprise. Making danish pastry is a difficult process, a skill that requires a thorough knowledge of the “art”. I call it an “art” Because that’s what it is! After spending half the day in my flour-filled kitchen, failing miserably at this endeavor, I realized it is virtually impossible to make danish pastries by simply reading a recipe.
Then there are other kinds of “difficult” recipes. They are the ones that aren’t really hard to make, we just think they must be. Like roasting a savory stuffed turkey. I know people who go to great lengths to make their Thanksgiving buffet one the Pilgrims would be proud of. Then, of all the atrocities…they buy a store-bought already cooked turkey!
Please, cast away your fears. Making a perfect roasted turkey is almost as easy as scrambling eggs, yet far more rewarding. And nothing quite compares to the luscious holiday smell of a turkey roasting away in your oven.
The Perfectly Easy Roast Turkey
1 cup unsalted butter
3/4 cup onion, chopped
1 cup celery, chopped
1 16 oz. bag Pepperidge Farm Herb
Seasoned stuffing (dried)
4 1/4 cups chicken broth
1 7 – 12 lb. turkey
Salt and Pepper
Melt the butter and saute onions and celery until soft. Add seasoned stuffing and toss gently. Add 2 1/4 cups of the chicken broth (reserve other 2 cups) and cook until just moistened. Loosely stuff turkey (reserving extra stuffing to serve later). Place turkey in a roasting pan and pour reserved chicken broth in bottom of pan around turkey. Sprinkle turkey with salt and pepper. Immediately place in a 450 degree oven. Turn down heat to 350 degree and roast approximately 20 minutes per pound. Baste turkey every 15 minutes. Turkey is done when drumstick is loose when jiggled.
Remove turkey from oven and let stand 20 minutes before carving. Remove all stuffing from cavity before carving.
Note: It is not necessary to tress a turkey.