RCI-MT.004.0051.001
Baked Stuffed Turkey
Baked Stuffed Turkey from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- x 12 – 16 pound turkey1 unit
- limes or ½ cup vinegar2 unit
- ½ unit
- tblsps meat tenderizer2 unit
- – 1 tsp black pepper¾ unit
- garlic salt /powder1 tsp
- 1 tsp
- round recardo balls2 unit
- shortening/cooking oil½ cup
- Lea and Perrin Worcestershire sauce2 tbsp
Method
1
Rinse the turkey inside and out under cold water, then pat dry thoroughly with paper towels. Place the turkey breast-side up on a large cutting board and prepare for seasoning.
2
Cut the limes in half and rub the cut sides over the entire exterior and interior cavity of the turkey, squeezing juice as you work. This will help tenderize the meat and infuse flavor throughout.
3
In a small bowl, combine the meat tenderizer, black pepper, garlic salt, thyme, and Lea and Perrin Worcestershire sauce to create a dry rub paste. Rub this mixture evenly over all surfaces of the turkey, inside and outside, working it into the skin.
4
Stuff the turkey cavity with the recardo balls, packing them loosely to allow heat circulation. Tuck the wing tips under the body and tie the legs together with kitchen twine if desired.
5
Preheat oven to 325°F (160°C). Rub the exterior of the turkey with the margarine, coating it evenly to promote browning and moisture retention.
6
Pour the cooking oil into a large roasting pan and place the turkey breast-side up in the center. Add about ½ cup water to the bottom of the pan to create steam.
7
Transfer the turkey to the oven and roast for approximately 4 hours (13–15 minutes per pound for a 12–16 pound bird). Baste the turkey every 45 minutes with the pan drippings, using a baster or spoon to keep the skin moist and golden.
8
Check for doneness by inserting a meat thermometer into the thickest part of the thigh (not touching bone)—it should read 165°F (74°C). The juices should run clear when pierced with a fork.
240 minutes
9
Remove the turkey from the oven and transfer it to a clean cutting board. Let it rest for 15–20 minutes before carving; this allows juices to redistribute and keeps the meat tender and moist.
10
Remove and discard the recardo balls from the cavity. Carve the turkey into serving portions and arrange on a platter, pouring any pan drippings over the meat if desired.