The Brain Power Cookbook by Frank Lawlis

Author:Frank Lawlis
Language: eng
Format: epub, pdf
Publisher: Penguin Publishing Group
Published: 2010-03-01T05:00:00+00:00

Preheat the oven to 325°F.

Remove the giblets and neck from the turkey and reserve them for gravy. Rinse the turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle the salt and ½ teaspoon of the pepper in the cavity of the bird. Fold the neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return the legs to the tucked position.

To prepare the stuffing, in large nonstick skillet, combine the turkey sausage and onions and place over medium-high heat. Cook for 5 to 7 minutes, until the sausage is no longer pink. Drain.

In a large bowl, combine the turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage, and remaining ½ teaspoon pepper. Add the turkey broth and stir to moisten.

Lightly spoon the stuffing into the turkey or a greased 9 × 12-inch baking pan. (If baking separately, cover the pan and bake at 350°F for 45 minutes.)

Place the turkey, breast side up, on a rack in a large, shallow (no more than 2½ inches deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, taking care that it does not touch the bone. Roast the turkey for about 3½ hours, basting often with the pan juices, until the thermometer registers 180°F in the thigh, 170°F in the breast, and 165°F in the stuffing.

Remove the turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving. Place on a warm large platter and garnish with the grapes.

Makes 14 servings.

Recipe courtesy of the National Turkey Federation

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