Roast Turkey With Sausage-Cornbread Dressing
- 1 (12- to 14-pound) turkey
- Sausage-Cornbread Dressing
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 cups water
- Cranberry sauce (optional)
- Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water; pat dry. Cover and refrigerate while preparing dressing.
- Stuff Sausage-Cornbread Dressing 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 melted butter; sprinkle with salt and pepper. Rub flour over surface of turkey. Place breast side up on a rack in a roasting pan; pour 2 cups water in bottom of pan. Bake at 450° for 30 minutes; reduce heat to 325° and bake 3 hours. Cut the string or band of skin holding the drumstick ends to the tail. Continue baking an additional 30 minutes to 1 hour or until drumsticks are easy to move. If turkey gets too brown, cover lightly with aluminum foil.
- Transfer turkey to platter. Let stand at least 15 minutes before carving. Serve with cranberry sauce, if desired.
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