dimanche 2 février 2014

  • Prep Time 45 min
  • Total Time 5 hr 55 min
  • Ingredients


    cup butter or margarine
    medium celery stalks (with leaves), chopped (1 1/2 cups)
    cup finely chopped onion
    cups soft bread cubes (15 slices) or cornbread cubes
    cup dried cranberries or raisins
    tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
    tablespoon chopped fresh or 1 teaspoon dried thyme leaves
    1 1/2
    teaspoons salt
    teaspoon pepper


    whole turkey (12 lb), thawed if frozen
    tablespoons butter or margarine, melted

    Cranberry-Apple Glaze

    can (8 oz) jellied cranberry sauce
    cup apple jelly
    cup light corn syrup


    • 1 Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
    • 2 Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
    • 3 Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
    • 4 Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165ºF when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165ºF when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
    • 5 In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
    • 6 Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.


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