Roast Stuffed Turkey
|Turkey||5 1⁄2 Kilogram (Size 55)|
|Sausage stuffing||1 Cup (16 tbs)|
|Herb stuffing||1 Cup (16 tbs)|
|Softened butter||60 Gram|
|Freshly ground pepper||To Taste|
Wipe cavity of turkey with damp paper towels.
Spoon Sausage Stuffing into the crop, being careful not to pack it too tightly, and press the outside of the breast to mould the stuffing to a good shape.
Bring the neck flap over the stuffing to the back and secure it with a poultry pin or small skewer.
Herb Stuffing into the cavity.
Shape, the bird nicely with both hands.
Dot bird with butter and sprinkle with pepper.
Follow directions for roasting.