The National Turkey Federation
- 1-- (14- to 16-pound) whole turkey, fresh or frozen (thawed)
- -- Salt and freshly ground black pepper
- 2tablespoons unsalted butter
- 2-- medium onions, chopped
- 16ounces jellied cranberry sauce
- 1/3cup light brown sugar
- 3cups herb-seasoned stuffing mix
- 2cups mixed dried fruit, chopped
- 1cup celery, chopped
- 2/3cup onion, chopped
- 1cup whole cranberry sauce
- 1/2teaspoon ground sage
- 1/2teaspoon thyme
- 1 1/2cups turkey broth or reduced-sodium chicken bouillon
- -- Vegetable cooking spray
- -- Sliced pears or apples
- -- Red grapes
- -- Celery leaves
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To prepare turkey: Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Season inside and outside of turkey with salt and pepper.
Tie drumsticks together and twist wing tips behind the back.
Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325F oven about 2 1/2 hours, basting with pan juices.
Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.)
Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
Remove foil and pour glaze over bird.
Continue to roast 1/2 to 1 hours or until the thermometer registers 180F in the thigh and 170F in the breast.
Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.
To prepare dressing: In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325F for 40 to 45 minutes or until the internal temperature reaches 165F.
Transfer turkey to platter and garnish with fruits and celery leaves.