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| 1 | whole turkey (12 lb), thawed if frozen |
| 2 | tablespoons chopped fresh sage leaves |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
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| 1/2 | cup butter or margarine |
| 1 | large onion, finely chopped (1 cup) |
| 1 | package (16 oz) herb-seasoned stuffing mix |
| 2 | medium red apples, chopped (2 cups) |
| 1 1/2 | cups dried cherries |
| 1 | cup chopped pecans |
| 2 1/2 | cups Progresso® chicken broth (from 32-oz container) |
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| 1/2 | cup cherry preserves or jam |
| 1/4 | cup ruby port or chicken broth |
| 1. | Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin. |
| 2. | In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients. |
| 3. | Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer. |
| 4. | Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string. |
| 5. | On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. |
| 6. | Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside. |
| 7. | Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 180°F and legs move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F). |
| 8. | Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately. |
| No change. |
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| Cherry preserves and ruby port give a rich, deep mahogany color and slightly sweet flavor to the turkey. Substitute cherry juice for the port if desired. |
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| Use fresh herbs, cherries and plums to decorate to decorate the platter. |
Nutrition Information:
780 ( 340); 38g ( 12g, 1 1/2g); 165mg; 1210mg; 57g ( 4g, 20g); 51g 20%; 2%; 10%; 25% 2 ; 2 ; 0 ; 6 1/2 ; 3 1/2 4