Preheat oven 325 F
12 lb turkey serves 6. Roast 4 1/2 hours.
Melt 1/2 stick margarine
Put in a dab of Tabasco sauce
Clean turkey: Pull out giblets and other innerds. Put them in a large saucepan covered with water: leftover onions, celery, poultry seasoning, salt, pepper, Tabasco and parsley. Simmer and drain later for stock for gravy.
Wash turkey inside and out with cool water. Pull out kidney and lungs which are attached to turkey wall. Let drain. Pat dry neck and breast cavity with paper towels and salt and pepper. Put margarine sauce on back and place on rack in roaster pan. Stuff insides not too full. Put wings under neck. Stuff breast and close legs. Rub margarine on outside breast and legs. Salt and pepper outside. Use turkey thermometer. Roast 20 min. per pound for birds under 18 lbs. Over 18 lbs, roast at 15 min. per lb. Let stand 20 min. before carving.
Stuffing: 1 pkg Arnolds stuffing
1 pkg Pepperidge Farm Herb stuffing
any stale bread, cornbread or biscuit crumbs
chopped celery
chopped onions
2 sticks margarine
2 cups boiling water
Mix stuffing crumbs. Add diced onion & celery. Add poultry seasoning and sage. Melt margarine in with the boiling water. Pour over stuffing. Stir well.
Gravy: Boil drippings in pan. Add flour mixed with milk and hot water.
Stir and season with salt and pepper if necessary.
12 lb turkey serves 6. Roast 4 1/2 hours.
Melt 1/2 stick margarine
Put in a dab of Tabasco sauce
Clean turkey: Pull out giblets and other innerds. Put them in a large saucepan covered with water: leftover onions, celery, poultry seasoning, salt, pepper, Tabasco and parsley. Simmer and drain later for stock for gravy.
Wash turkey inside and out with cool water. Pull out kidney and lungs which are attached to turkey wall. Let drain. Pat dry neck and breast cavity with paper towels and salt and pepper. Put margarine sauce on back and place on rack in roaster pan. Stuff insides not too full. Put wings under neck. Stuff breast and close legs. Rub margarine on outside breast and legs. Salt and pepper outside. Use turkey thermometer. Roast 20 min. per pound for birds under 18 lbs. Over 18 lbs, roast at 15 min. per lb. Let stand 20 min. before carving.
Stuffing: 1 pkg Arnolds stuffing
1 pkg Pepperidge Farm Herb stuffing
any stale bread, cornbread or biscuit crumbs
chopped celery
chopped onions
2 sticks margarine
2 cups boiling water
Mix stuffing crumbs. Add diced onion & celery. Add poultry seasoning and sage. Melt margarine in with the boiling water. Pour over stuffing. Stir well.
Gravy: Boil drippings in pan. Add flour mixed with milk and hot water.
Stir and season with salt and pepper if necessary.
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