Web ingredients 2 (6 ounce) packages dry bread stuffing mix 1 ½ pounds lean ground beef ½ cup chopped onions ¼ teaspoon chopped garlic 3 large potatoes, chopped 1 tablespoon vegetable oil ½ teaspoon ground black pepper salt to taste 2 (4 ounce) jars chopped pimento peppers ½ cup chopped black olives ¼ cup sweet pickles, finely chopped

Cooking a turkey no stuffing. Cook the turkey on a rack. Fill the bottom of the roasting tray with 250ml (1/2 pint) water. Rinse turkey inside and out with cold water and pat dry.

Web garlic garlic makes every savory dish taste better. Serve turkey with cranberry chutney. Preheat oven to 350 degrees f.

You can check the temperature after 90 minutes. Roasted turkey (no stuffing) with gravy. However, if the turkey reaches the required 165°f before the stuffing, you'll be left with a turkey cooked to perfection and undercooked stuffing, she says.

This allows heat of the oven circulate underneath the turkey, ensuring the turkey cooks evenly (no burnt overcooked bits on the bottom). To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. At temperatures below 165°f you risk exposure to salmonella or e.

It also ensures the turkey skin stays crisp all over. Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. Web baste the turkey every 45 minutes.

2 ¼ cups milk add milk to mixture and stir to combine, pressing down on stuffing until milk is fully absorbed. You can add smashed cloves into the cavity with other ingredients like herbs and onions. Make sure to season the sides as well.