Turkey With Stuffing
|Celery stalks||2 , sliced (Measuring About 1/2 Cup)|
|Onion||1 Medium, chopped (Measuring About 1/2 Cup)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Dried sage||1 Teaspoon, dried|
|Dried marjoram||1⁄2 Teaspoon, dried|
|Dried tarragon||1⁄4 Teaspoon, dried|
|Soft bread cubes||7 Cup (112 tbs)|
|Carrots||2 Medium, shredded to about 1 1/3 cups|
|Zucchini||1 Medium, shredded to about 1 cup|
|Canned mushroom||8 Ounce, drained and chopped (Along With Stems And Pieces)|
|Butter/Margarine||1 Tablespoon, softened|
Cook and stir celery and onion in 1/2 cup margarine until onion is tender.
Stir in parsley, salt, sage, marjoram and tarragon.
Toss celery mixture with bread cubes, carrots, zucchini and mushrooms.
Fill wishbone area of turkey with stuffing first.
Fasten neck skin to back with skewer.
Fold wings across back with tips touching.
Fill body cavity lightly.
(Place any remaining stuffing in small ungreased baking dish; cover and refrigerate.
Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan.
Brush with margarine.
Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
Roast uncovered in 325Â° oven until drumstick meat feels very soft or meat thermometer registers 185Â°, 3 1/2 to 4 1/2 hours.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown.
When 2/3 done, cut band of skin or string holding legs.