Best Best Stuffed Turkey Recipes

BEST STUFFED TURKEY

Steps:

• - Mix the brine together, use warm water to incorporate - Clean the Bird - Using a food safe large trash bag, put bird in meat crisper box of the refrigerator, breast side down - Pore brine mix into bag with bird and seal. - Let bird brine for 1 to 2 days Preparing the Stuffing: 1. Either dry the bread in the oven (300F for 10 min) or set out on counter over night. Cube with electric knife. 2. Saute' Onion and Celery in the butter for 10 min or until soft and onions are translucent. 3. Remove from heat and stir in dry ingredients 4. Put bread cubes in large stock pot or mixing bowl 5. Pore onion saute' over bread cubes and mix together. 6. If needed, add small amounts of Broth or water to moisten. Preparing the Bird: 1. Rinse the bird completely 2. Pat dry 3. Add small amount of stuffing in neck cavity the secure shut with stitching or skewers 4. Add stuffing to main body cavity and tuck drumsticks into skin flap at tail. 5. Remaining stuffing gets placed in casserole dish to cook separately 6. Coat bird with oil and lightly season with salt and pepper. 7. Preheat oven to 500 degrees. Place oiled, stuffed and seasoned bird in oven for 30 minutes. Reduce heat to finish the roast at 325 degrees F oven for 3-1/4 to 3-3/4 hours or until thermometer registers 180 degrees F (instant-read thermometer inserted into stuffing should register 165 degrees ). Uncover bird and cut band of skin or string between drumsticks after 2 hours. Uncover stuffing in casserole and add to oven the last 30 minutes of roasting. Remove bird from oven; cover. Let stand 15 minutes before carving. 8. If cooking stuffing separately, place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through.

BEST GREEK STUFFED TURKEY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.
• Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
• Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
• Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.