Roast Turkey with Stuffing

On the occasion of Thanksgiving treat your guests with this roasted turkey - a tasty dinner.

  • prep time 25 min
  • total time 4 hr 40 min
  • ingredients 4
  • servings 14

Ingredients

Purchased bread stuffing (or search Pillsbury.com for a bread stuffing recipe)
1
whole turkey (14 to 18 lb), thawed if frozen
1/2
teaspoon salt
3
tablespoons butter or margarine, melted
  • 1 Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.)
  • 2 Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
  • 3 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
  • 4 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush butter over turkey. Do not add water or cover turkey.
  • 5 Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted (cover loosely with foil during last 2 hours of baking if necessary to prevent overbrowning). Thermometer inserted in center of stuffing should read 165°F. Let turkey stand 15 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    590
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    210mg
    210%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    70g
    70%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    25%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 9 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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