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Stuffed Roast Turkey Recipe
|Turkey/1 recipe country turkey||10 Pound, cleaned|
|Hot chili pepper||1⁄2 Pound|
|Lemon||1 , juiced|
|Onion||1 , cubed|
|Celery stalks||1 , cut in large pieces|
|Celery seeds||1⁄2 Teaspoon|
|Chicken stock||2 Cup (32 tbs), heated|
Serving size: Complete recipe
Calories 7876 Calories from Fat 3430
% Daily Value*
Total Fat 381 g586.7%
Saturated Fat 120.2 g601.1%
Trans Fat 0 g
Cholesterol 3376.9 mg
Sodium 3836.3 mg159.8%
Total Carbohydrates 106 g35.5%
Dietary Fiber 11.4 g45.8%
Sugars 25.9 g
Protein 954 g1908.1%
Vitamin A 94.3% Vitamin C 1020.4%
Calcium 90.1% Iron 372.7%
*Based on a 2000 Calorie diet
Season cavity of turkey with salt and pepper. Fill with stuffing. Carefully peel away skin from meat on breast portions of turkey. Slide pieces of chili pepper butter between skin and meat. Truss turkey and season well. Sprinkle with lemon juice.
Place turkey in large roasting pan. Cook 30 minutes at 400 Â°F (200 Â°C). Reduce heat to 325 Â°F (160 Â°C); continue cooking 2 hours and 30 minutes. Baste turkey every 15 minutes.
Remove cooked turkey from roasting pan and keep hot but do not carve.
To make sauce, place roasting pan on stove over high heat. Add vegetables and seasonings; cook 7 minutes. Mix in flour and cook 4 minutes over medium heat. Pour in chicken stock and mix well. Cook 7 minutes.
Strain sauce and serve with turkey.