{"id":287,"date":"2016-11-18T14:59:38","date_gmt":"2016-11-18T23:59:38","guid":{"rendered":"http:\/\/www.kaylasdoghouse.com\/kitchen\/?p=287"},"modified":"2020-09-03T13:58:45","modified_gmt":"2020-09-03T21:58:45","slug":"roast-stuffed-turkey","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2016\/11\/18\/roast-stuffed-turkey\/","title":{"rendered":"Roast Stuffed Turkey"},"content":{"rendered":"

It is pretty basic, but has had good results.<\/p>\n

There is a school of thought that says stuffing a turkey is not a good thing.   The thermal mass of the stuffing can slow the cooking resulting in a crispier skin and lower internal temperature.<\/p>\n

I can understand some of the reasons for not stuffing a Turkey. But for family tradition’s sake I stuff it anyway<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Roast Stuffed Turkey<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> Turkey<\/span><\/li>
  • stuffing<\/span> - see notes<\/span><\/li>
  • 4<\/span> ounces<\/span> butter<\/span> - softened<\/span><\/li>
  • salt and pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Be sure the turkey is thawed.  The safest way to thaw is in a refrigerator, but the bird will take several days to defrost.  I often end up trying to speed the thaw by defrosting in a sink of water.<\/span><\/div><\/li>
    • Preheat the oven to 325 \u00b0F.<\/span><\/div><\/li>
    • Pat the turkey dry with paper towels.<\/span><\/div><\/li>
    • Stuff the body as well as the neck cavities with stuffing.<\/span><\/div><\/li>
    • Rub half of the butter all over the turkey and season with a little salt and pepper.<\/span><\/div><\/li>
    • Place the turkey breast down on a rack in a roasting pan and put it in the oven.<\/span><\/div><\/li>
    • Melt the rest of the butter and bast every 20 minutes until you have enough drippings to baste with.<\/span><\/div><\/li>
    • After about 45 minutes to an hour, turn the turkey breast up and continue basting every 20 minutes.<\/span><\/div><\/li>
    • Roast until a meat thermometer registers 170 \u00b0F, and the skin is a dark golden brown.  Then pull the turkey out of the oven, cover it with foil and let it rest for 15 to 20 minutes.<\/span><\/div><\/li>
    • Carve and serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      It is pretty basic, but has had good results.<\/span>
      <\/div>\nThere is a school of thought that says stuffing a turkey is not a good thing. \u00a0\u00a0The thermal mass of the stuffing can slow the cooking resulting in a crispier skin and lower internal temperature.<\/span>
      <\/div>\nI can understand some of the reasons for not stuffing a Turkey. But for family tradition's sake I stuff it anyway.<\/span>
      <\/div>\nRoasting times can vary a lot depending on the bird and the oven. \u00a0I'd suggest planning on 20 minutes per pound.<\/span>
      <\/div>\n
      <\/div>
      <\/div><\/span><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      This is the way I’ve been doing Thanksgiving turkeys. \u00a0<\/p>\n","protected":false},"author":2,"featured_media":361,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[203],"tags":[527,257],"class_list":["post-287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","tag-poultry","tag-turkey"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-content\/uploads\/2016\/11\/turkey2016-1.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p84U30-4D","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts\/287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/comments?post=287"}],"version-history":[{"count":7,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":1457,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts\/287\/revisions\/1457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/media\/361"}],"wp:attachment":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/media?parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/categories?post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/tags?post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}