THE PERFECT TURKEY W/STUFFING    

The Perfect Turkey With Stuffing    

Mmmmmm. Inhale this aroma and then taste the beauty.

Here it is. A recipe for the perfect stuffed turkey, everytime. And there's no fancy or extra maintenance. As a matter of fact, it only requires basting about twice.

The trick is, drum roll, please, is the pan on which it cooks. It's a Jelly Roll Pan. Cover the pan with foil for easy clean-up and then cover the "rack" on which the bird directly sits. This makes clean-up quicker and less messy. The "rack" can be anything strong enough to hold your bird.

Keep in mind that you may be able to shop for all or many of the necessary ingredients on-line.

LET'S BEGIN, STEP BY STEP, MOMENT BY MOMENT:

Pan

Cover your jelly roll pan and rack (for raising the Turkey) with foil. Place the foil covered jelly roll pan w/rack off to the side.

Preheat your oven, 425F. (Trust me, it's for the first hour only.)

Turkey

Nothing special. Just wash and pat dry and place on a workspace, ready to dress. After you've stuffed it with stuffing in its main cavity and neck area, place foil pieces on it's wing tips and drumstick ends. But first, the stuffing.

Stuffing Directions:

Chop all vegetables and fruits. Place in mixing bowl.

Pour Cubed Bread Stuffing in bowl.

Mix the melted Butter and the Broth together in a separate bowl/cup then

Add and toss the liquid over the stuffing mixture until all is moistened.

If you chose the option of adding the browned meat, add to stuffing mixture now. If you want, you may stuff ½ the bird with the meatless and the other ½ with the meat. Or our favorite, ½ of the bird stuffed with meatless and the other ½ stuffed with a mixture of the two.

Dressing The Turkey

Directions:

Stuff the turkey with the mixture.

With aluminum foil, cover the bird's wingtips, leg end and protruding stuffing.

After you have stuffed, pinned and covered parts of the Turkey, place it on the rack in the jelly roll pan and place in the preheated oven.

Turkey Directions:

Cook at 425F for 1 hour. Baste.

Turn oven down to 325F for 4 or more hours or until your bird per pound is roasted to perfection. Read the directions on per pound cooking for your bird's size. It is important not to underestimate the cooking time of a stuffed bird (or any bird).

When your bird is done, remove from oven. Baste.

Let stand for 15 minutes.

Sharpen Knife.

Carve.

Place on platter or plate, anyway you slice it, it'll always taste great!

That's the recipe for this deliciously stuffed bird. No pampering. No basting. Okay, barely any basting. And no complaints! It's a sensational bird for everyone. And no palette goes untouched with this stupendous stuffing and elegant dressing for the best of birds. Meats, dried fruits, wine (that's for the "Chef") and fresh vegetables.. Okay, let's bring it to the table!

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