It absorbs all the lovely turkey juices, creating a flavourful.

Roast turkey and stuffing. Make the herb butter, mix herbs and butter together to form a paste, season well and chill. Web wrap the legs and wings with foil, they will cook quickly. Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.

Mix onion and celery into the bread cubes. (place any remaining stuffing in a casserole, cover, and chill. 6 to 8 servings nutrition info save.

Cut the reserved turkey heart and gizzard into small pieces and set aside. Want to save this recipe? Season with poultry seasoning, sage, salt and fresh ground pepper.

Blaine moats if roasting turkey isn't something you look forward to (or is something you have no idea how to do!), that's about to change. When done, set the turkey out on the counter and cover loosely with. Remove giblets from turkey and set aside.

Web stuff and season the turkey: Pour two cups of stock into the roasting pan and loosely tent the turkey with foil. Serve with some crispy roast potatoes on the side and lashings of gravy.

Roast until the meat thermometer reads 80°c (about 3 1/2 to 4 hours), basting occasionally with the meat juices. Rinse turkey, and pat dry. Web stir together all the stuffing ingredients, season with ground black pepper and stuff into the turkey cavity.