Easy Roast Turkey With Apple Stuffing Recipes

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Steps:

• In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix., Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan., Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving., For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.
• Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.

Steps:

• Preheat oven to 325.
• Place onion, apple and half lemon in turkey cavity- reserve other half of lemon-put some of it in neck cavity if desired Place turkey breast side down on oiled rack in roasting pan.
• Sprinkle with salt and pepper.
• Roast uncovered for 2 hours, basting with pan juices occasionally.
• Wearing clean oven mitts or my preference disposable latex gloves, turn turkey breast side up Squeeze remaining lemon half over turkey breast and cover with bacon.
• Roast basting occasionally about another 2 hours or until done with meat thermometer Giblet stock.
• While turkey roasts place all ingredients in medium saucepan.
• Bring to boil over medium heat.
• Reduce heat and simmer for 1 hour partly covered.
• Strain and add liquid to gravy.
• Apple Stuffing.
• Cook bacon in skillet, until crisp and set aside.
• Add onion, celery and garlic to skillet and cook until soft-set aside.
• In large bowl, combine, bacon, onion, celery, garlic and lemon juice.
• Add bread cubes, apple, egg, parsley and spices.
• Spoon into greased baking dish.
• Cover with foil and cook in oven along with turkey for 30 minutes.
• Stir, add some juices from turkey and cook uncovered until golden brown.

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
• Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
• Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.