Roast Turkey with Dressing
13 pounds turkey
1/2 cup margarine/butter blend
1 pound stuffing cubes
6 ounces chicken broth
2 stalks celery -- chopped
1 medium onion -- chopped
1/2 cup pecans -- chopped
1 large egg -- beaten
1/2 cup margarine/butter blend -- melted
Defrost turkey in refrigerator. Allow 5 hours per pound of turkey for the
defrosting to complete.
Remove the packaged "innards" from the inside of the turkey. Wash
thoroughly (without soap) on the inside and the outside of the turkey.
Set aside the innards (or throw them away) and set aside the turkey in the
roaster for right now.
Preheat your oven to 325 degrees.
In a large saucepan, melt 1/2 stick of butter. Saute the celery and onion
until soft. Add the pecans and saute for about 2 minutes.
In a large bowl pour the stuffing cubes or crumbs. Pour the melted butter
mixture over the cubes. Add the chicken broth and egg. Stir until
moistened.
Lightly stuff the turkey making sure that you get plenty in the center
cavity as well as under the skin of the chest. Insert a meat thermometer
in the thickest part of the thigh (but not touching the bone) if there
isn't a pop-up timer on the turkey.
Approximately roasting schedule is 25 minutes per pound or around 5 hours.
Baste your turkey about once every 45 minutes for the first 3 1/2 hours -
then baste every 25 minutes until the turkey is done.
Remove the turkey from the oven and let rest for about 20 minutes before
you start to carve it. Remove the stuffing from the chest and center
cavity for easier serving.