Rocky Mountain Edition Favorite Recipes | TheFencePost.com
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Rocky Mountain Edition Favorite Recipes

1 (18 lb.) Whole turkey

1/2 c. Unsalted butter, softened

1 1/2 qt. Turkey stock

Salt and pepper to taste

8 cups prepared stuffing

Preheat oven to 325 degrees. Remove the turkey neck and giblets, rinse the turkey, and pat dry; place the turkey, breast side up, on a rack in a roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan; Baste all over every 30 minutes with the juices on the bottom of the pan. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours.

1 (18 lb.) Whole turkey

1/2 c. Unsalted butter, softened

1 1/2 qt. Turkey stock

Salt and pepper to taste

8 cups prepared stuffing

Preheat oven to 325 degrees. Remove the turkey neck and giblets, rinse the turkey, and pat dry; place the turkey, breast side up, on a rack in a roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan; Baste all over every 30 minutes with the juices on the bottom of the pan. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours.

1 (18 lb.) Whole turkey

1/2 c. Unsalted butter, softened

1 1/2 qt. Turkey stock

Salt and pepper to taste

8 cups prepared stuffing

Preheat oven to 325 degrees. Remove the turkey neck and giblets, rinse the turkey, and pat dry; place the turkey, breast side up, on a rack in a roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan; Baste all over every 30 minutes with the juices on the bottom of the pan. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours.


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