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Make sure the turkey is thawed and the giblets and neck have been removed.
Preheat your oven to 350°F (177°C).
Prepare your stuffing (directions to follow) and set aside.
Pat the turkey dry with paper towels.
Rub the turkey with olive oil, salt, pepper and dried herbs, inside and out.
Stuff the cavity loosely with stuffing.
Place the turkey into a roasting pan. Add the wine and the broth.
Roast the turkey for 5–6 hours, until the juices run clear and an instant thermometer reads 180°F (82°C) in the thigh.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Heat olive oil over medium heat in a frying pan.
Saute onions and celery until lightly browned, 4-6 minutes. Deglaze with white wine. Set aside to cool.
Pour brother over dried bread to moisten.
Combine all stuffing ingredients in a bowl and mix.
Season with salt and pepper to taste.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
TIP: You can cook any extra stuffing in an oven safe dish for 45 minutes and serve on the side.