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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. You can choose to use your conventional oven or your microwave oven for roasting. If microwaving, use a small 10 pound turkey or less. It is a good method for a small gathering. For either method, prepare the stuffing and prepare the bird for roasting in the same manner. Always allow at least 1 hour to prepare the dressing, stuff the bird and etc. Then you are ready to start roasting!
1/4 cup butter
1-2 tart apples, chopped
1-2 onions, chopped
1-3 stalks celery, chopped
1/3 cup chopped dried San Benito County apricots or prunes
2-4 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground white or black pepper., or gourmet pepper blend
2 tablespoons dried sage (not the powdery kind, but some with pieces of leaves...if using the powdery kind, reduce the amount, or to your taste)
3-4 leaves of fresh sage, snipped (optional)
1/2 cup or so of broth
5-6 cups diced bread, dried (try cornbread)
For basting: chicken stock or melted butter and 1/2 teaspoon good quality sweet Hungarian paprika
Wash the turkey well, and pat it dry with paper towels. Remove any extra fat, if visible. Rub the inside with salt, and then lightly rub the outside skin with a little salt, if desired. Set aside while you prepare the dressing. In a batter bowl, combine the butter, apples, onions, celery, apricots, garlic, salt, pepper, and sage. Microwave on high for 8-10 minutes. Then add the broth and the bread, stirring to mix well. Lightly stuff the cavity of the turkey, closing the end with a slice of bread or trussing it with metal skewers and string. Donít forget to stuff the neck cavity, and then seal it at the back with a metal or wooden skewer. Now, combine the broth or butter with the paprika, and using a soft brush, lightly brush the turkey with the basting sauce.
For microwave: Calculate cooking time, using 10-11 minutes per pound of turkey, stuffed or not. Place the stuffed turkey in a glass or ceramic oval roasting dish, with the breast side down. Microwave uncovered on 70% power (medium-high) for half of the total cooking time. Then, roll the turkey over in the dish and brush with more of the basting sauce, and continue roasting for the remaining half of the time, again using 70% power. Turkey is done when an instant meat thermometer registers 175-185 degrees.
For traditional oven roasting: Preheat oven to 450 degrees. Place the stuffed turkey in a deep pan. (Roasting rack optional, I do not use one as I like the moist turkey) Brush with the basting sauce. Dampen a piece of cheesecloth with broth, and place it over the breast. Calculate roasting time, using 20 minute per pound as a guide. Place the turkey in the oven, BUT TURN THE TEMPERATURE DOWN TO 350 degrees. Using an instant read thermometer, check the bird when it gets to within 30 minutes of the calculated cooking time. It should be about 175-185 degrees.
Recipe created 1995-11-07.
© 1996-2013 Dorothy McNett. All Rights Reserved.