ROAST TURKEY AND SPINACH-SAUSAGE STUFFING
Ingredients
1 (12- to 14-pound) turkey
½ teaspoon freshly ground pepper
Spinach-Sausage Stuffing (see recipe)
½ cup butter or margarine, melted
2 cups water
Additional melted butter or margarine
Fresh spinach leaves
Pecan halves
Apple wedges
Remove neck and giblets from turkey; rinse turkey with cold water; dry turkey, sprinkle pepper and salt over surface and turkey cavity. Fill turkey cavity with spinach-sausage stuffing; close skin over cavity with skewers, and truss. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wingtips up and over back so they are tucked securely.
Bush entire bird with ½ cup melted butter; place breast side up on rack in a roasting pan. Pour 2 cups of water in pan. Insert meat thermometer in turkey breast (make sure not to touch bone). Bake on lowest oven rack at 330 degrees until thermometer registers 180 degrees (about 3.5 go 4.75 hours); baste turkey frequently with melted butter.
When turkey is two-thirds done, cut the cord of band of skin holding the drumsticks, to ensure that insides of thighs are cooked. Turkey is done when drumstick is easily moveable. Transfer to serving dish. (Let stand from 10 to 20 mins before carving). Garnish with spinach, apple wedges and pecan halves. 18- 25 servings.
My Candid Opinion, Sir Kandi.
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