1 turkey (approximately 12 to 16 lbs)
3 boxes (6-oz each) stuffing mix (for chicken or turkey) NOTE: Use a low-carb stuffing mix!
1 1/2 sticks butter
4 1/2 cups very hot water
2 large apples, cored and chopped
1 cup chopped pecans
Preheat the oven to 325 degrees.
Clean turkey by removing any innards stuffed inside the cavity; wash and pat dry with paper towels.
In a large bowl, combine the vegetable/seasoning packets from the 3 boxes of stuffing mix with the butter; add the water and stir just enough to about halfway melt the butter. Add the stuffing crumbs, apples, and pecans; stir just until moistened.
Lightly (do not hard pack) stuff the neck and body cavities of the turkey with the stuffing. Twist the wing tips under the back of the turkey and place turkey in roasting pan, breast side up.
Roast in 325 degree oven for 4 to 4 1/2 hours (depending on size of turkey) or until a meat thermometer reads 180 degrees in the thigh, (not touching the bone) and turkey is tender. During the last hour of baking, brush with pan juices or melted butter 2 or 3 times. If turkey starts to get too brown, make a loose foil tent to place over turkey.
Remove turkey from oven and let rest for 15 minutes or so before carving. This will help the turkey to retain its juices.
1 1/2 sticks butter
4 1/2 cups very hot water
2 large apples, cored and chopped
1 cup chopped pecans
Preheat the oven to 325 degrees.
Clean turkey by removing any innards stuffed inside the cavity; wash and pat dry with paper towels.
In a large bowl, combine the vegetable/seasoning packets from the 3 boxes of stuffing mix with the butter; add the water and stir just enough to about halfway melt the butter. Add the stuffing crumbs, apples, and pecans; stir just until moistened.
Lightly (do not hard pack) stuff the neck and body cavities of the turkey with the stuffing. Twist the wing tips under the back of the turkey and place turkey in roasting pan, breast side up.
Roast in 325 degree oven for 4 to 4 1/2 hours (depending on size of turkey) or until a meat thermometer reads 180 degrees in the thigh, (not touching the bone) and turkey is tender. During the last hour of baking, brush with pan juices or melted butter 2 or 3 times. If turkey starts to get too brown, make a loose foil tent to place over turkey.
Remove turkey from oven and let rest for 15 minutes or so before carving. This will help the turkey to retain its juices.
file photo
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