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5 kg turkey
sprinkling salt and pepper
6 cups stuffing
Preheat oven to 325F (160C). Remove giblets and neck from turkey. Discard or save for stock. Rinse turkey inside and out. Pat dry. Season turkey cavity with salt and pepper.
Fill, but do not pack, neck cavity with stuffing. Bring neck skin up over back. Fasten with skewers or sew shut. Then stuff body cavity, but do not pack. Sew or fasten with skewers. Tuck wing tips under back and tie legs in place.
Place turkey, breast-side up, in a roasting pan. Rub skin with a little butter or oil. Cover with a lid or a loose foil tent, dull-side up. Roast in 325F (160C) oven for 3 hours. Baste often. Then uncover and continue roasting, basting often, from 30 to 45 minutes until well browned or a thermometer inserted into thickest part of thigh reads 180F (82C). If bird is stuffed, thermometer should be inserted into centre of stuffing and read 160F (71C) to 165F (74C). If a portion of skin becomes too dark, cover with a small piece of foil. Let turkey stand, loosely covered, for 15 minutes before carving. For crisp skin, do not cover but let stand at least 15 minutes before carving.
Calories 306, Protein 40.6g, Carbohydrates 1.3g, Fat 14g.
Here are the basic steps for stuffing and roasting a turkey.
Place roasting pan containing juices and fat over medium heat. Gradually whisk in 1/4 cup (50 mL) all-purpose flour, scraping up any brown bits from pan. Continue whisking until gravy starts to thicken and is fairly smooth. Then gradually whisk in 1/2 cup (125 mL) condensed chicken broth until gravy is thickened and smooth. Add salt and pepper as needed. If gravy is thicker than you'd like, whisk in more broth, 1 tablespoon (15 mL) at a time, until it reaches desired consistency.