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Roast Turkey with Cornbread, Cranberry and Pecan Stuffing
Makes 10-12 servings
*1 16-18 lb. turkey
*Salt and freshly ground black pepper
*Cornbread, Cranberry and Pecan Stuffing
*1/2 stick butter, softened
1Preheat oven to 325 degrees. Remove neck and giblets from the turkey cavities. Rinse turkey well inside and out and pat dry with paper towels. Season with salt and pepper inside and out.
2Stuff both neck and body cavities loosely with stuffing and close both ends with trussing skewers. Place turkey breast side up on a rack in a large roasting pan. Rub the skin with softened butter.
3Place turkey in the oven and roast about 15 minutes per pound (about 4-4½ hours), basting every 30 minutes with the pan juices. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180-185 degrees and when the juices run clear when the thigh is pierced with a fork.
4Remove turkey to a platter and cover loosely with foil. Let stand 20-30 minutes before carving. Remove the stuffing to a serving bowl.
  • Stuff turkey only when you are ready to begin cooking. Do not stuff turkey ahead of time, as bacteria may grow.