A turkey must always be completely thawed before stuffing. It should be stuffed just before it goes in the oven. Never stuff a turkey the night before. Preparation - Remove the neck and giblet pack from the turkey. Rinse the turkey, inside and out, with cool water; pat dry. Place the turkey, breast side up, in a shallow roasting pan. Spoon the mixture loosely into the turkey cavity. Brush the outside of the turkey with the canola oil. Bake in a preheated oven at 325º for 3-1/2 to 4-1/2 hours, or until done. Use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º. To bake the stuffing separately (instead of stuffing the turkey)- |
KitchenAid Gourmet Distinctions Roasting Pan with Rack This 15" roaster features a mirror polished durable stainless steel finish inside and out to make it beautiful as well as functional. The handles are riveted securely to the side of the roaster for a confident transfer in and out of the oven. The strong, professional meat rack raises meats out of fats and oils. The handles rotate up allowing you to safely and easily lift the rack and food out of the roaster, and rotate down for easy storage. It includes a lifetime limited warranty . |