Roast Turkey With Orange-Rice Stuffing
|Butter||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Grated orange rind||3 Tablespoon|
|Chopped celery||4 Cup (64 tbs)|
|Poultry seasoning||1 Teaspoon|
|Precooked rice||5 1⁄3 Cup (85.33 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Pat turkey cavity dry with paper toweling, leaving outside moist.
Sprinkle cavity with salt to taste and pepper.
Melt butter in large saucepan; add onion.
Saute until onion is tender but not browned.
Add 4 cups water, orange juice, orange rind, celery, 2 tablespoons salt and poultry seasoning.
Bring to a boil; stir in rice.
Cover; remove from heat.
Let stand for 5 minutes; stir in parsley, fluffing rice with fork.
Stuff rice mixture into neck and body cavity of turkey.
Fasten neck skin to body with skewer.
Push legs under band of skin at tail.
Place turkey, breast side up, in shallow roasting pan.
Cover with loose tent of aluminum foil if desired.
Bake at 325 degrees for 4 hours and 30 minutes.
Let stand for 15 to 20 minutes for easier carving.