Stuffed Turkey with Lemon, Oregano, and Red Onions

Stuffed Turkey with Lemon, Oregano, and Red Onions
Photo by Ditte Isager

Ingredients

  • kitchen string
  • ½ cup shallots
  • 4 cups turkey giblet stock
  • 1 17- by 14-inch flameproof roasting pan with a V-rack
  • 1 a fat separator (optional)
  • 2 tablespoons oregano
  • 1 teaspoon fresh lemon juice
  • + 12 more ingredients
    • kitchen string
    • 1/3 cup all-purpose flour
    • 1 17- by 14-inch flameproof roasting pan with a V-rack
    • 1 ½ sticks unsalted butter
    • 1 2-quart measuring cup
    • oregano sprigs
    • 1 2-quart measuring cup
    • lemon wedges
    • 2 large red onions
    • 5 cups unbaked Italian sausage and bread stuffing
    • 1 ½ tablespoons lemon zest
    • 1 14-pound turkey, reserving neck and giblets

Preheat oven to 425°F with rack in lowest position. Stir together all butter ingredients with 1 teaspoon salt and 3/4 teaspoon pepper. Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan. Sprinkle turkey cavities with 1/2 teaspoon salt (total). Starting at large cavity, ...

View full recipe at Epicurious

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