When turkeys come on sale, I try to buy 2-3 of these. I really love turkey, it’s easy to prepare, and I seldom have a problem with it. Lately, I like brining the bird, it does make a truly moist and slightly different taste.
My first try, was for a smoked turkey. While it was very good, the skin did not get crispy. So, I now brine, then roast as most people do.
I make a potato stuffing, which my dad made, recipe was never written down so, this is just approximate:
Stuffing
3-4 c diced bread crusts on
1 large onion chopped
2 stalks of celery chopped
2 cups of mashed cooked potato
1 tsp chicken oxo
3/4 hot water, sometimes just a nice white wine
Salt and Pepper to taste
Poultry seasoning….to give a good colour. About 2-3 Tbsp. Careful if your tummy can’t take the herb. I also sometimes switch in thyme, oregano, rosemary and sage. Play with it. Taste it as you go, get a combination you like.
Preparing the turkey:
Wash out the bird, be sure to take out the giblets etc. If you cook the stuffing in the bird, be sure its cooked through. Stuff the bird with the stuffing, I don’t truss it. Oil the skin of the bird, add salt and pepper to the skin, perhaps a sprinkling of paprika.
I then cover the bird with a layer of aluminum foil making a tent over the bird. I also put the cover on top of this. Depending on the weight of your turkey, roast at 350, for about(15 min/lb) 3 hours. Then remove the cover and foil test for doneness, and brown for another 30-4 minutes.