• 1 (12 to 14-pound) turkey,
    fresh or thawed frozen
  • Cornbread, Walnut,
    Date, and Raisin Stuffing(Dressing)
  • Long metal or wooden
    skewers as needed
  • Non-caloric vegetable cooking spray
  • Mayonnaise or reduced-fat
    mayonnaise as needed
  • Salt and freshly
    ground black pepper as desired
  • 1 chicken bouillon cube,
  • About ½ cup to 1 cup water
  • ¾ cup brandy or bourbon or
    orange juice (optional) (see note)
  • Brandied Gravy or Great


giblets and neck from body cavity.  Rinse
turkey and pat dry with absorbent paper. 
Fill neck cavity loosely with stuffing/dressing.  Do not pack, as stuffing/dressing
expands during roasting.
neck skin over stuffing/dressing in cavity opening and fasten securely to back
with skewers.  Stuff body cavity
loosely.  Lock wings behind the back and
tie drumsticks to bird with kitchen twine or heavy string.  Place turkey on a metal rack coated with
non-caloric vegetable cooking spray in a shallow ungreased roasting pan.  Insert a meat thermometer, if desired, into
the thickest part of the breast or inside thigh.  Brush entire bird liberally with
mayonnaise.  Sprinkle bird lightly with
salt and pepper.  Add ½ cup water to
pan.  Baste bird with brandy or bourbon
or orange juice, if desired.  Repeat
process often during roasting.  Place a
tent of aluminum foil, shiny-side turned in, loosely over bird.  Allow a hole in the foil for the meat
thermometer or pop-up timer.  Bake in a
preheated slow oven (325 degrees F.) until done, about 4 ½ to 5 hours.  Allow 20 to 25 minutes per pound for
roasting.  Turkey is done when a meat
thermometer inserted into the breast away from fat or bone registers 170
degrees F. (180 to 185 degrees F. if inserted between drumstick and body).   Cut string holding legs when bird is
two-thirds cooked.  Remove foil during
the last 30 to 40 minutes of roasting, basting frequently with pan liquid.  Remove turkey from oven when done and cover
tightly with aluminum foil.  Allow turkey
to rest for 20 to 25 minutes for easier carving.  Arrange turkey on heated platter, garnish as
desired, and serve.                                         


Turkey Breast: For a 4 to 7-pound turkey
breast, lightly coat outside surfaces of breast with mayonnaise.  Stuff breast neck cavity and body cavity
loosely with stuffing/dressing, if desired; close skin over cavities and secure
with long wooden picks.  Or, bake
stuffing/dressing separately in a 2-quart casserole.  Arrange turkey breast in a lightly greased or
aluminum foil-lined roaster or broiler pan or 13 x 9 x 2-inch baking pan (if
not stuffed, place breast on metal rack in pan
).  Insert a meat thermometer, if desired.  (May add ½ to 1 cup water and chicken
bouillon cube(s) to pan, if desired.) 
Bake, covered with a tent of aluminum foil, shiny side turned in, ends
open, in a preheated slow oven (325 degrees F.) for about 2 to 3 hours, depending
on weight of turkey breast, 20 to 25 minutes per pound, or until meat
thermometer inserted into the thickest part of breast registers 170 degrees
F.  (Allow a hole in the foil for meat
thermometer or pop-up timer.)  When
turkey begins to brown, may sprinkle top of breast with salt and pepper, if
desired.  About 30 minutes before end of
baking time, remove aluminum foil to insure turkey breast browning; baste
breast with pan liquid and continue baking until turkey breast is done.  Allow turkey breast to rest at room
temperature, covered with aluminum foil, for about 15 to 20 minutes after
removing from oven to allow easier carving. 
May use liquid in baking pan for preparation of gravy.

Note: If not using brandy,
bourbon, or orange juice, increase amount of water added to pan to 1¼ to 1½ cups.


Cornbread, Walnut, Date,
and Raisin Stuffing (Dressing)

about 5½ to 6 cups

  • 16 ounces cornbread
    stuffing mix
  • 1 cup chopped English
  • 1 cup chopped dates
  • ¾ cup chopped celery
  • ¾ cup chopped peeled onion
  • ½ cup dark or golden
    seedless raisins
  • ½ teaspoon mace or nutmeg
    or to taste
  • 1 cup chicken broth
  • ½ cup water (see note)
  • ¼ to 1/3 cup butter or
    margarine (see note)
  • 1 egg, slightly beaten, or
    the equivalent in egg substitute of 1 egg, IE Egg Beaters
  • Salt and white pepper to


Combine stuffing mix, nuts,
dates, celery, onion, raisins, and mace together in a large bowl.  In a small heavy saucepan, bring chicken
broth and water to a boil over moderate heat; melt butter in boiling
broth/water.  Stir into bread cube
mixture; add egg, mixing well.  Season
with salt and white pepper to taste.  Use
for stuffing turkey.  Or, stuffing may be
baked separately in a greased 2-quart casserole, covered, in a preheated
moderate oven (350 degrees F.) for 45 to 50 minutes or until done and lightly
browned.  May uncover during the last 10
to 15 minutes of baking, if desired.


Note: For a moister stuffing/dressing, increase the broth
to 1¼ cups or the water to 3/4 cup or the butter to ½ cup.


Note: May wish to increase the recipe by 1½ to 2 times for
those who especially like stuffing/dressing.


Brandied Gravy

about 5 ½ cups

  • ¼ cup brandy or bourbon
    (see note)
  • 3 tablespoons flour
  • Water as necessary
  • 4 cups turkey pan
    drippings (add chicken broth or water if necessary to
    pan drippings to equal 4 cups)
  • 1½ cups orange marmalade
    or apricot preserves, or a combination
  • Salt to taste


In a small bowl, blend brandy
and flour until smooth.  In a medium
heavy saucepan, blend brandy-flour mixture into turkey drippings.  Stir in marmalade and/or apricot
preserves.  Cook, stirring constantly,
over moderate heat until thickened and bubbly hot.  Season with salt to taste.


Note: Alcohol content evaporates during cooking process.


Variation: Omit marmalade and/or preserves and increase flour to
4 tablespoons.  Season with salt and pepper to
taste.  May add a few drops gravy
flavoring and seasoning sauce, if desired.  Yield: about 4 cups



4 to 5 cups

  • Giblets,
    tail, and neck of turkey if using whole bird
  • Water
    as needed
  • 6
    to 8 tablespoons flour (see note)
  • Turkey drippings from cooked whole
    turkey or turkey breast
  • 4
    chicken bouillon cubes, mashed
  • 4
    cups chicken broth, divided
  • Salt
    and freshly ground black pepper to taste
  • Poultry
    seasoning to taste
  • Few
    drops gravy seasoning and browning sauce (optional)


a large heavy saucepan, cook turkey giblets, tail, and neck in water to cover
thoroughly, cover ajar, over low to moderate heat for about 1 to 1½ hour(s), or
until very tender.  Cool
thoroughly.  Drain and cut giblets into
bite-size pieces.  Remove meat from tail
and neck; discard neck bones and tail fat and cut meat into bite-size pieces
and reserve for gravy.


a large heavy saucepan, blend flour into turkey pan drippings with a wire
whisk, whisking until mixture is smooth. 
Cook, stirring mixture constantly, for 1 to 2 minutes.  Add bouillon cubes and 2 cups chicken broth
or water, blending well.  Add seasonings
and blend in remaining 2 cups broth or water (may use a combination of 2
cups each broth and water, if desired
Cook, stirring constantly, over moderate heat until thickened and bubbly
hot.  May add seasoning and browning
sauce, if desired.  Adjust other seasonings
to taste.  Stir turkey meat and giblets,
if used, into hot gravy. 


Note: Use 6 tablespoons flour for
a thinner consistency gravy and 8 tablespoons flour for a thicker consistency gravy.

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