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LOCATION: Recipes >> Poultry >> Roast Turkey 23

Print this Recipe    Roast Turkey 23

ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING
Servings: 12

12 lb turkey
1/2 c butter, sweet, softened

4 onion, coarsely chopped
5 celery stalk, coarse chop
1 lb chorizo, broken up
6 c cornbread, dry, crumbled
3 c bread cubes, dry
2 c corn kernel, frozen, thawed
2 T cilantro, fresh, chopped
2 T parsley, fresh, chopped
salt and pepper, to taste

3 c chicken stock, as needed
1 c white wine

Wash turkey under hot water. Pat exterior and cavities completely
dry with paper towels. Smear turkey with 4 Tbsp butter.

Saute onions and celery in the remaining butter over medium heat
until translucent. Remove with slotted spoon to a very large bowl.
Saute the chorizo in the same pan until lightly brown. Remove to
same bowl and add remaining stuffing ingredients. Toss to combine
completely. (If mixture seems dry, add chicken stock or apple juice.)

Salt and pepper the turkey's cavity and loosely stuff the cavity
and the neck with the bread-chorizo mixture, leaving some room for
expansion during cooking. (Extra stuffing can be refrigerated in
a covered casserole and baked at 375 degrees for 40 minutes.) Sew
up and truss the turkey. Return to rack in roasting pan and turn
turkey on its left side. Add 1 cup stock and wine gravy to pan.

Place in preheated 400 degree oven for 20 minutes. Turn turkey onto
its right side and continue roasting another 20 minutes. Lower oven
to 325 degrees. Turn turkey breast-side-down and roast for 1 hour
and 20 minutes. Baste every 15 minutes or so, adding stock as
needed. Turn turkey breast- side-up and continue basting every
15-20 minutes. (For a 12 lb turkey, cooking time will be from 15
to 20 minutes per pound, the internal temperature should reach 180
degrees. The juices in the thigh should run clear when pierced with
a fork.) Remove to a heated platter to rest.

Skim off as much fat as possible from the pan drippings. Transfer
pan drippings, including brown bits, to a saute pan. Reduce to a
gravy over high heat. Carve turkey. Serve gravy and dressing on
the side. Total cooking time: 3 - 4 1/2 hours. Serves 12.

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