HOLIDAY COOKING RECIPES forum: Roast Turkey with Rice dressing
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|I have made this every other year for my family. I've scaled it up for a larger family, as mine is only 3 people. It's an old recipe that used to put the dressing in the bird. I've adapted it to more modern method. I hope you like it.
Roast Turkey with Rice dressing
One 14 to 15 lb. turkey
2 tsp salt
2 tsp pepper
1 cup sliced celery
1/2 cup chopped yellow onions
1/2 cup butter or margarine (butter tastes better)
2 cups seasoned croutons
1/3 cup water
1 cup brown rice
2 1/3 cups water
1/3 cup diced red and green bell pepper
1 8 oz. can water chestnuts, drained and chopped
1/3 cup chopped parsley
1 1/2 tsp poultry seasoning
1/4 cup butter, melted
red and green seedless grapes
whole English walnuts
fresh parsley sprigs
Remove the giblets and neck from thawed turkey. Reserve for giblet gravy, if you like. Rinse turkey throughly with cold water, pat dry with paper towels. Mix together salt and pepper, rub into turkey skin and inner cavity.
Saute the celery, green and red peppers, and onion in 1/2 cup butter until tender.
In a large skillet, heat about 1 tbsp of canola oil until it almost smokes. Add the brown rice,
and toast, stirring frequently, until the pearls begin to turn golden and swell. Add 2 1/3 cups water, the sauteed vegetables to the pan, and allow to boil for 10 minutes. Turn off burner, and allow to continue swelling for another 30 minutes, or until tender. Fluff rice very 10 minutes until all water is absorbed. When cooked through, place in large baking dish.. Add the croutons, water chestnuts and poultry seasoning, and 1/3 cup water. Mix up with wooden spoon very well. Cover with aluminum foil. Place in refrigerator.
Preheat oven to 325 degrees.
Prepare turkey by rubbing the butter all across the surface. Place breast side up in large roasting pan. Insert a meat thermometer into the thickest part of breast cavity, being sure not to touch bone. Bake at 325 degrees or until meat thermometer says 185 degrees interior breast temp, about 4 1/2 to 5 hours.
Around the 3 1/2 hour mark, place the refrigerated stuffing mixture into same oven. Cook alongside the turkey for 50 to 60 minutes, leaving foil over it. Remove foil the last 15 minutes, to lightly brown the surface.
When turkey is done, transfer to serving platter. Allow it to rest 15 minutes before carving. While it rests, use a turkey baster to pick up liquids from the pan and squirt over turjkey skin. Do this a few times. Then use juices to make your turkey gravy.
Garnish the bird with the fruit, nuts and parsley.
Serves 15-30 people
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