How to Roast a Stuffed Turkey

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How to Tell when Stuffed Turkey is Done....5

Proper roasting of a stuffed turkey, including pan, temperature and more for a delicious stuffed turkey; learn this and more in this free cooking video taught by expert Chef Donno.

Part of the Video Series: Chef Donno's Stuffed Turkey Recipe
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Video Transcript

O'kay now we have our breasts stuffed. We have our thigh and leg meat stuffed, rolled, and tied, our turkey wings are on the side and what we are going to do is oil all of this off. Hit it all and rub it like so and then we are going to season with a little bit of salt, black pepper and dry basil so just a little bit. I don't know if that looks like a little bit to you but it is a little bit to me, now the black pepper. Once you have the seasonings on the turkey you will rub the seasonings in and we will be ready for the oven. Okay rub the seasonings in, very nice. Set this aside. We have a large roasting pan and what I am going to do is add a little bit of water to the bottom of this so we have something to work with for our pan gravy. When the turkey is cooking it will release juices but we don't want it burnt in the bottom so we add a little water in there for a start. We are going to put our breasts on the rack and the thighs on the side and our wings wherever we can fit them. There that looks good. Now our cooking time will be roughly an hour and an hour and 15 minutes. We are going to roast this in the oven at 350 degrees. What you want to do is cook it until the temperature is 165 degrees or better, preferably between 165 and 175 and how you can check that if you don't have thermometer is just make a small incision, let me show you, with a paring or boning knife and just go right into the middle and let it hold and then bring it out, I'm not going to touch it to my lip but what I will do is touch it to my lip if it is hot then you know it is hot dead center. Also if the liquid coming out of the incision is clear that means it is done but if the juice is a little red or pink that means there is still blood in the center. You can test it by knife in the center, give it a minute, touch it to your lip, if it's hot you're in business. If blood comes out of the incision you're not in business but if the liquid is clear then you are ready to go.


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