Roast Turkey With Anchovies
|Turkey||15 Pound (1 Turkey Of 15 Pounds)|
|Onion||1 Large, minced|
|Veal||3⁄4 Pound (2 Cups Ground)|
|Bread slice||3 , cubed (Stale Bread Slices)|
|Milk/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Canned flat anchovies||2 Ounce (1 Can Of 2 Ounces)|
|Eggs||2 , beaten|
|Lemon||1 , peel grated and juiced|
|Melted butter||2⁄3 Cup (10.67 tbs)|
Rinse turkey with running water.
Dry with paper towels.
Fry until transparent.
Add onion; stir fry until golden.
Stir in veal, bread cubes, and milk.
Remove from heat.
Finely chop or mash anchovies.
Mix in butter, lemon peel and juice, and pepper; beat until well combined.
Add to meat mixture and stir until well blended.
Stuffing should be of a paste consistency.
Spread stuffing in cavity of turkey.
Truss, place turkey in roasting pan.
If desired, insert meat thermometer in thickest part of breast.
Roast at 425Â°F about 3 1/2 hours, basting frequently with melted butter and pan drippings.
When done, leg of turkey moves easily and meat thermometer registers 180Â° to 185Â°F.