Ingrédients pour Easy Roast Turkey With Apple Stuffing
- 1 (12-14 pound) turkey
- 1 medium onion, quartered (for turkey cavity) + 1 medium onion, chopped (for stuffing)
- 2 medium apples, cored and chopped (for turkey cavity) + 2 medium apples, chopped (for stuffing)
- 1 lemon
- Salt And Pepper
- 6-8 slices bacon
- Turkey Broth
- Water
- Turkey Neck
- Turkey Giblets
- Sun Dried Tomatoes
- Dried Mushroom
- Peppercorn
- 2 celery stalks, chopped (for stuffing)
- 2 cloves garlic, minced (for stuffing)
- Lemon Juice
- Stale Bread
- Fresh Parsley
- 1 egg, lightly beaten
- Savory
- Salt and freshly ground black pepper to taste
- Pepper
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Comment préparer Easy Roast Turkey With Apple Stuffing
- Preheat oven to 325°F (160°C).
- Place 1 medium onion, quartered; 2 medium apples, cored and chopped; and ½ lemon (juiced and squeezed, reserving the other half) inside the turkey cavity. Place the other half lemon into the neck cavity (optional). Place the turkey breast-side down on an oiled rack in a roasting pan.
- Generously sprinkle the turkey with salt and freshly ground black pepper.
- Roast uncovered for 2 hours, basting with pan juices every 30 minutes.
- Wearing clean oven mitts or disposable latex gloves, carefully turn the turkey breast-side up. Squeeze the remaining lemon half over the turkey breast and cover loosely with 6-8 slices of bacon.
- Roast for another 2 hours, basting occasionally, until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Remove giblets before serving.
- While the turkey roasts, prepare the stuffing: Cook 1 lb breakfast sausage in a skillet until browned. Drain off any excess fat.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; and 2 cloves garlic, minced; to the skillet and cook until softened.
- In a large bowl, combine the cooked sausage, onion, celery, garlic, and the juice of ½ lemon.
- Add 6 cups of cubed bread (day-old bread is best), 2 medium apples, chopped; 1 egg, lightly beaten; ¼ cup chopped fresh parsley; 1 teaspoon sage; ½ teaspoon thyme; and salt and pepper to taste.
- Stir to combine thoroughly. Spoon the stuffing into a greased baking dish.
- Cover with foil and bake alongside the turkey during the last 30 minutes of its cooking time (approximately 1 hour into the second half of turkey cook time).
- Remove the foil during the last 15 minutes of baking to allow the stuffing to brown. Add a little bit of the turkey pan juices to the stuffing during the final stages for added moisture.
- Once the turkey is cooked through and the stuffing is golden brown, remove both from the oven and let the turkey rest for at least 20 minutes before carving.
- Make gravy using the turkey pan drippings (strain the drippings first to remove any large bits of fat or solids). Add the liquid from the stuffing to enrich the gravy.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
28g
Fat
117g
Carbs
9g
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