Saladmaster Recipes - December

Holiday Turkey

      Utensils: 10, 12 or 16 Quart Roaster and cover;

        Ingredients: Turkey (or Roasting Chicken) Your favourite stuffing

      Make sure bird is completely thawed. Stuff with your favourite stuffing, home made or store bought. Place bird in roaster, (make sure bird has enough room in roaster for lid to cover properly) cover and cook on medium heat until Vapo-Valve clicks, reduce heat to low and cook for 15 - 20 minutes per pound of bird.

      To test for doneness, use an instant-read meat thermometer. When inserted in thickest part of thigh without touching bone, thermometer should register 180 to 185 degrees. Center of stuffing should be at least 165 degrees.

      When done you can place bird in broiler pan and broil in oven until golden brown.

      Your bird will retain its natural moisture, flavours, create a delicious gravy and will not shrink. You can use a 25 - 30 percent smaller bird and have the same amount of servings. Leftovers will not be dried out and tasteless, you will be amazed. Your turkey will become the meal family legends are made from.