Roast turkey with rice dressing

20 servings

Ingredients

Quantity Ingredient
14 pounds To 15 lb turkey
2 teaspoons Salt
2 teaspoons Pepper
1 cup Celery; sliced
½ cup Onion; chopped
½ cup Butter or margarine
2 cups Herb-seasoned croutons
3 eaches 10-ounce packages frozen rice with green pepper and parsley; thawed
1 each 8-ounce can water chestnuts; drained
1½ teaspoon Poultry seasoning
¼ cup (approximate) butter or margarine; nelted
Red and green grapes
Orange wedges
Lime wedges
Apple wedges
Whole walnuts
Fresh parsley sprigs

Directions

Remove giblets and neck from turkey; reserve for giblet gravy, if desired. Rinse turkey thoroughly with cold water; pat dry. Combine salt and pepper; sprinkle over surface and in cavity of turkey.

Saute celery and onion in ½ cup butter until tender. Combine sauteed vegetables, croutons, rice, water chestnuts, and poultry seasoning in a large mixing bowl; mix well.

Stuff dressing into cavity of turkey, and close cavity with skewers. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wing-tips up and over back so they are tucked under bird securely.

Brush entire bird with about ¼ cup melted butter; place breast side up on a rack in roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325 degrees F until meat thermometer registers 185 degrees F (about 4-½ to 5-½ hours); baste turkey frequently with pan drippings. If turkey gets too brown, cover lightly with aluminum foil.

When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the inside of the thighs is cooked. Turkey is done when drumsticks are easy to move.

Transfer turkey to serving platter. Let stand 15 minutes before carving. Garnish with fruit, nuts, and parsley. Yield: 20 to 24 servings.

Note: If turkey and dressing are prepared in advance, refrigerate separately and stuff just prior to cooking. After serving, remove dressing from turkey cavity as soon as possible. Cool meat and dressing promptly, and refrigerate separately.

From Tammy Smith of Tennessee in December, 1982"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-19-95

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