Turkey Stuffed with Apple Pecan Dressing

When making this yummy turkey I used a Fresh Young Jenny-O Turkey at 22 pounds for Thanksgiving 2011. It was so juicy and tender. There was no need to add butter for this bird. I had to remove one cup of butter from the basting reserves when making the gravy so that it wasn’t over saturated in butter.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.  It does have to be cooked first thought.  This one is ready to go into the oven and then basting for several hours.

Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.

turkey-stuffed-with-apple-pecan-dre

Give me the carving knife – I’m hungry!

turkey-stuffed-with-apple-pecan-dre-3

DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.  I use the extra large foil size.  I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.  After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.  The next day it’s not a sandwich for me.  I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.  This is a famous farm dish from Idaho the is the perfect comfort food.  Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.  Yummmmmmm…
Turkey Stuffed with Apple Pecan Dressing

Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Tags: , , , , , , , , ,

Categories: Entertaining, Poultry

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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