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 Abby's
Quick and Easy Turkey, Chicken and Dressing Casserole Recipes
(and leftover chicken and turkey recipes)
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To print out the recipe just highlight the recipe and
change the option from ALL to SELECTION for the print
range. |
BAKED TURKEY
Prepare the turkey and
stuffing as usual. Stuff the turkey and fasten the openings. Lay
the turkey on its breast on a v-shaped rack in the roasting pan
and oil all the skin. Roast for 1 hour in a moderate oven (350
degrees). Turn the heat back to 185 degrees and cover the pan
very loosely (as a tent) with foil. Bake the turkey overnight,
as long as you wish into the next day. Because the turkey will
not heat beyond the optimum temperature, it will not dry out. It
will not need basting. It will be juicy throughout and very
tender. Take the turkey out when you are ready to bake something
else. It will slice better if it has been out of the oven at
least a half hour. Hint: To find the 185 degree setting in your
oven, place a baking cup full of water in the oven and put in a
meat thermometer. After a little while check the temperature.
This is a lower setting than my oven indicates, but I found
exactly where to set it for this temperature by this method.
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