From our House to Yours!
Herb Roasted Turkey
1 whole 12 to 14 pound
1/2 cup rosemary sprigs,
1/2 cup sage leaves,
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt and pepper each
REMOVE giblets and neck from turkey;
reserve for other uses or use to make broth
for gravy if desired.
Rinse turkey with cold water and pat dry.
LOOSEN skin from the turkey breast a bit but
not totally detaching.
PLACE rosemary and sage under skin then
smooth skin over herbs and back into place.
PLACE apple, celery, and onion into the neck
SPRINKLE 1/2 of garlic powder, onion powder,
salt and pepper into the neck cavity.
PLACE the turkey, breast side up, on a rack
in a shallow roasting pan;
brush with melted butter.
SPRINKLE turkey with the remainder of garlic
powder, onion powder, salt and pepper.
Cover turkey loosely with a piece of
Bake at 325° until meat thermometer in the
thickest part of the thigh registers about
The turkey will take about 3 to 4 1/2 hours,
depending on size and oven.
Remove turkey and let stand 15 minutes
Serve with gravy.
Basic Bread Stuffing
1/4 cup finely chopped
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon
1/4 to 1/2 teaspoon
turkey or chicken broth
Sauté onion and celery in the butter until
Combine onion mixture with bread cubes, salt,
pepper, eggs, sage and poultry seasoning
in a large mixing bowl.
Stir in enough broth until well moistened.
Enough for an 8 to 10-pound turkey.
Or, bake in a greased covered shallow casserole
at 325° for about 35 to 45 minutes.
Take the cover off the last 5 minutes to brown
1/4 cup butter
1/4 cup flour
2 cups chicken broth
(homemade or canned broth)
1/4 teaspoon salt, or to
1/4 teaspoon pepper, or
MELT butter in a saucepan then add flour.
BLEND together until no lumps are visible.
ADD salt and pepper.
COOK and stir over medium heat for 5-10 minutes
or until mixture starts to brown.
TURN heat to low and slowly add broth, stirring
TURN heat back up to medium and continue cooking
and stirring until gravy boils and thickens.
Adjust seasonings to taste.
3 pounds potatoes
water to cover
1/2 to 3/4 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
PEEL potatoes and cut into large pieces.
COVER and cook in boiling salted water for 15 to
or until potatoes are tender.
PUT potatoes through a ricer or mash in a large
mixing bowl until no lumps remain.
(A portable electric hand mixer may be used
ADD butter, 1/4 teaspoon salt, and pepper and
ADD milk in small amounts, beating after each
until desired consistency is reached.
Mashed potatoes should be light and fluffy.
Makes enough mashed potatoes for 6 to 8
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