To stuff: Prepare stuffing and stuff just before
roasting. Sprinkle salt inside bird. First fill neck cavity
and pin neck skin over back to cover opening. Then stuff body
cavity lightly, stuffing expands in cooking. Use poultry pins
to draw opening together; lace light twine around pins to hold.
Tie drumsticks together and tie to tail. Twist wing tips over
back so wings lie flat and tips hold neck skin.
To roast turkey: Place turkey breast side up on a rack
in shallow pan. If you have a meat thermometer, insert it in
the inside thigh muscle next to body. Rub skin with oil or
soft shortening and place piece of aluminum foil or buttered
cheesecloth loosely over top. Roast in slow 325 degrees oven about 5
to 5 1/2 hours or to an internal temperature of 185 degrees to 190 degrees.
During cooking, lift foil several times and baste turkey with
pan drippings. Check meat listings for size of turkey.
4 c. bread cubes (dry)
2 eggs, beaten
2 Tbsp. chopped parsley
1/2 c. onion, chopped
1 c. chopped celery
1/2 stick butter (1/4 c.)
3/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. poultry seasoning
Saute onion and celery in butter until transparent. Add
remaining ingredients and enough milk to moisten well.
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