Dear Readers & First-Time turkey roasters:
You do not have to be "truly reformed" to use this recipe. You just have to like Turkey and stuffing.
Roasting a turkey isn't as hard as it sounds. I have made it my holiday tradition to share this recipe, and if you read this today you still have time to make it for tomorrow prior to any football and just in time to slow-roast while you watch the Macy's Day parade. In this case, the turkey is stuffed. DO NOT stuff the turkey and put it in the fridge overnight: that's bacteriologically a bad idea, and we want you all to enjoy Thanksgiving on the sofa, not on a hospital gurney.
It should also be known that the Johnson Household cannot abide Turkey on TG, so we'll extend them grace to abstain, but the rest of you have no excuse now for abstaining from the traditional vittles.
12- to 14-lb. turkey, thawed if purchased frozen
1 bag, your favorite "Italian" croutons
2-4 bouillon cubes
2-3 stalks, celery, chopper or cubed
1 cup carrots, chopped
½ cup onions, finely chopped
1 tsp, dried parsley
1 cup, cashews (Mrs. Cent prefers walnuts; use the nut you enjoy most)
Pepper and Garlic Salt
- Preheat your oven to 325. Remove the cooking racks, then place one rack into oven at the lowest position.
- Unwrap your THAWED Turkey in a clean sink, and remove the giblets – that bag of stuff that you never thought you would use for anything because it looks gross. It's not gross. You may have to unhook the metal clip which holds the legs together in order to get all the giblets out; you may have to run some warm water into the bird to get the giblets out. Don't be afraid.
- Start a medium-sized pot of water boiling – not more than 3 cups. Put your packet of giblets in the water (sans wrapping paper), along with your bouillon cubes and the onions, carrots, celery and parlsey. (FWIW, the leafy parts of the celery are great for this recipe, so don;t get squeemish) 2 boullion cubes will make a somewhat-mild flavored stuffing; 6 will make a very salty and spicy stuffing. You know what you like best, so add the cubes to the low end of your tolerance for spicy. For your reference, I usually use 4 cubes. Boil this mix for about 30 minutes – long enough to cook the giblets thoroughly.
- While the soup (yes: you very smart readers knew that we were making soup, didn't you?) is cooking, wash the Turkey thoroughly, inside and out. I wouldn't use soap as you might miss a spot in the rinse and ruin your hours of hard work here, but washing the bird is an important health safety tip. If we were deep frying the bird (that's the Christmas recipe), washing is pretty much unimportant because if some germ can survive the deep fryer, it will kill you before you eat any of the dinner. Anyway, clean the bird thoroughly and put it in a large roasting pan. For this recipe, the deeper the roasting pan, the better. I suggest a large disposable roasting pan from WAL*MART.
If you get bored waiting for the soup to finish up, this would be a good time to rub salt and pepper into the skin of your bird. Visually, salt and pepper the skin so that it looks like very light TV static. Do the top (the breast side) and the bottom (where the shoulders are); do not worry if you put less on the breast side. Because of the way this bird is going to cook, pay special attention to salting and peppering the wings and drumsticks.
- You now have a clean, prepped bird and a very delicious-smelling pot of soup. You have to make stuffing now. Remove the soup from the heat and remove the giblets. If you are a complete carnivore (like me), take the fully-cooked giblets to your food chopper and chop them up and put them back into the soup (you can't chop up the neck, but if you have 20 minutes, de-bone the neck and put your neck meat into the soup).
Those of you grossed out by chopping up the giblets can throw them away. The rest of us will weep for you.
Now empty the bag of croutons into the soup. If you used about 2 cups of water, you will get a somewhat-damp bread-and-soup mixture; if you used about 3 cups of water, you will get a very wet bread-and-soup mixture. I like the latter better, but some people like their stuffing more dry than others. The extraordinary secret here is that a soupier stuffing makes for a more-moist bird in the final product. After the soup and the bread are well- mixed, add the cashews and mix again.
- When you have this mixing complete, use a tablespoon and start loading the stuffing into the bird. Pack the stuffing down into the bird to get the cavity of the body completely full of stuffing. Don't leave any air pockets. Once the Turkey is completely stuffed, position it in the roasting tray breast-side down (I learned that from watching Emeril) in the center of the pan, and load the pan with the rest of your stuffing mix.
- Cover the Turkey, and place it inside your oven. After 2 hours in the heat, remove the cover and roast for another hour. In this final hour, the skin of the exposed parts should turn golden brown. At the end of the third hour, test the bird with a meat thermometer; the center temperature should be 175-180 degrees F. It will be the most unbelievable bird you ever ate.