
I know this post does not look pretty, but it is practical. If you are a seasoned cook you can just click on out but, if you need a mom's advice, here is some for you to take or leave. As you may notice from the pictures, I cook my turkey without stuffing. I have a good excuse. I don't like having the juices get soaked up by the stuffing and prefer the easy method (
aka Stove Top) or - I just noticed that Judy from Mennonite Girls Can Cook posted a
Crock Pot stuffing today which looks like a very good idea.
Then, I also cook it upside down, so that the breast sits in the juices. The turkey does not take as long to cook without stuffing and you can tell it's done when the back (top) starts to crack open. This 7kg (16 lb) turkey was done in about 3 hours. After letting it sit for a while,
was able to just pull it apart easily to carve. For me it's not about presenting a nice looking turkey with fruit garnishes but, again, practicality and ease of serving.
I carve it at least an hour before serving and put it in an ovenproof dish, white and dark meat separated. Then I shake up a few Tbsp flour and maybe 2 cups of water to add to the juices in the roaster and cook that, stirring until it thickens to make gravy. I pour a small amount of gravy all over the turkey, cover it up and put it back in the oven for a bit before we eat.
So what happened to the turkey? Twenty adults had dinner. The carcass got cooked to make soup. We had a left over turkey dinner once. I made some turkey sandwiches and chopped the last of it up to freeze for future crepes or casseroles. I really should cook a turkey more often.