Roast Turkey With Raisin Stuffing

Oxmoor House
about 20 to 30 servings


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1 (17- to 17 1/2-pound) turkey
2 teaspoons salt
2 teaspoons pepper
1/2 cup butter or margarine, melted and divided
Red and green grapes (optional)
Fresh parsley sprigs (optional)


Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry. Combine salt and pepper; sprinkle over surface and in cavity of turkey.

Stuff Raisin Stuffing into cavity of turkey; close with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.

Brush entire bird with 1/4 cup melted butter; place breast side up on a rack in a roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 3 hours, basting frequently with remaining butter. Cut the string or band of skin holding drumstick ends to the tail. Continue baking an additional 1 to 1 1/2 hours until drumsticks are easy to move or meat thermometer registers 185°. If turkey gets too brown, cover lightly with aluminum foil.

Transfer turkey to serving platter. Let stand 15 minutes before carving. Garnish with grapes and parsley, if desired.

Created date

February 2010