Thanksgiving turkey recipe
Ingredients for Stuffed Turkey:
For 8 persons:
- 1 whole turkey, neck and giblets removed
- ½ lb - 225 gr pancetta
- ½ cup - 115 g butter
- ½ cup stuffing per pound of turkey, see stuffing recipes
- ground pepper and salt
How to make Stuffed Turkey:
Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
Preheat oven to 356°F - 210°C.
Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking.
Brush the entire turkey with the melted butter and season well inside and out and cover with pancetta.
Place breast side down on a roasting rack in a shallow roasting pan.
Cover the entire tray with tin foil to keep moist.
Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam.
Place in the oven and cook for 45 minutes. Then, turn the oven down to 330°F - 170ºC and continue cooking for another 3-3½ hours or until the internal temperature of the thigh reaches 180° F (85°C).
For the last half hour of cooking remove tin foil from the turkey and peel off the bacon
Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.
Turn the oven up to 390° - 200ºC and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 30 minutes.
Roasting Timetable for Stuffed Turkey at 330°F - 170°C
These times are approximate and should always be used in conjunction with a properly placed thermometer.
8 to 12 pounds - 3,6 to 5,4kg
3 to 3½ hours
12 to 14 pounds - 5,4 to 6,3kg
3½ to 4 hours
14 to 18 pounds - 6,3 to 8,1kg
4 to 4½ hours
18 to 20 pounds - 8,1 to 9 kg
4½ to 5 hours
20 to 24 pounds - 9 to 10,8kg
5 to 5½ hours