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LOCATION: Recipes >> Poultry >> Roast Turkey 18

Print this Recipe    Roast Turkey 18

ROAST TURKEY WITH PESTO-RICE STUFFING

4 cups cooked rice
1 cup pesto
1/2 cup pine nuts
8- to 10-pound turkey
Olive oil
Bacon slices

Toss the rice with the pesto and pine nuts and stuff the bird
lightly. Close the vent and truss the bird. Rub well with olive
oil. Place the turkey on its side on a rack in a roasting pan.
Cover with slices of bacon and roast at 325 for 1 hour. Turn on
other side and roast for another hour. Turn the bird on its back
and roast with bacon covering the breast and legs until the bird
is tender and done. Baste from time to time.

This delicious dish is enhanced by a rich cream sauce made with
turkey broth. Accompany it with grilled tomatoes, crisp French
bread and a hearty red wine such as Chateauneuf-du-Pape or Gigondas.
Follow with fresh fruit and a good dessert cheese.

Serves 8 to 10.

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