Roast Turkey With Raisin Stuffing
Yield: about 20 to 30 servings
- 1 (17- to 17 1/2-pound) turkey
- 2 teaspoons salt
- 2 teaspoons pepper
- Raisin Stuffing
- 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.
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