Roast Turkey with Bread Stuffing
- Cut bread into 1/2-inch cubes. Spread into a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice. Or, let bread cubes stand, covered, at room temperature for 8 to 12 hours.
- Pull neck skin of turkey to the back and fasten with a skewer. If band of skin crosses the tail, tuck drumsticks under the band. If there is no band, tie drumsticks to the tail. Twist wing tips under the back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with cooking oil.
- Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch bone. Cover turkey with foil, leaving an air space between the bird and the foil. Press foil lightly at the ends of drumsticks and neck. Roast in a 325 degree F oven for 2 hours.
- Meanwhile, for stuffing, cook celery and onion in margarine in a small saucepan until tender. Remove from heat. Stir in poultry seasoning or sage and pepper. Place dry bread cubes in a mixing bowl. Add onion mixture and apple. Combine water, butter-flavored sprinkles, and bouillon granules; drizzle over bread mixture, tossing lightly to moisten. Add additional water for desired moistness. Spray a 2-quart casserole with nonstick coating. Spoon stuffing into casserole. Chill stuffing until needed. Cover and bake the stuffing along side turkey the last 50 to 55 minutes of roasting or until hot.
- Cut the band of skin or string between drumsticks and roast uncovered for 30 to 45 minutes more or until meat thermometer registers 180 degrees degrees F.
- Remove turkey from the oven and cover with foil. Let stand 20 minutes before carving. Serve turkey with stuffing. Makes 8 servings.
From the Test Kitchen
Up to seven days ahead prepare dry bread cubes for stuffing. Freeze.