- My turkey was about 15 pounds, but this will work on any sized bird.
- I wanted to try salt only on the outside, without butter or oil, like in our salt chicken recipe, just to see what would happen, but nothing did. So, feel free to slather on the butter.
- You’ll need about 3-4 cups of prepared stuffing depending on the turkey.
- My pan sauce was nothing more than the drippings with a big splash of cream, reduced until slightly thickened, and strained.
Start in a 450 F. oven for 15 minutes
Reduce to 325 F. until you get an internal temperature of 150 F. (mine took about 1 1/2 hours more)
For the stuffing I used:
1 1/2 cup plain breadcrumbs
1/2 cup butter
1/4 cup finely minced onions, sautéed golden
1/4 cup dried cranberries
1/4 cup golden raisins
1/2 cup turkey or chicken broth, or enough to moisten
salt and pepper to taste
1 tbsp chopped fresh sage
1 tbsp chopped fresh tarragon
2 tsp fresh thyme leaves
2 tsp fresh chopped rosemary leaves
Bonus Knot Tying Video
Source recipe: https://foodwishes.blogspot.com/