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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy glaze gives the turkey a wonderful flavor. Ingredients:
1 turkey (14 to 16 pounds) |
glaze: |
1/2 cup honey |
1/2 cup dijon mustard |
1-1/2 teaspoons dried rosemary, crushed |
1 teaspoon onion powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
stuffing: |
1/2 cup butter, cubed |
2 cups chopped onion |
1-1/2 cups chopped celery |
12 cups unseasoned stuffing cubes or dry bread cubes |
1 tablespoon poultry seasoning |
2 teaspoons chicken bouillon granules |
1 teaspoon pepper |
1 teaspoon dried rosemary, crushed |
1 teaspoon lemon-pepper seasoning |
3/4 teaspoon salt |
3-1/4 to 3-3/4 cups boiling water |
Directions:
1. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake at 325° for 2 hours.
2. In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thigh reads 180°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
3. For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13-in. x 9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake 10-15 minutes longer or until lightly browned.
4. Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing. Yield: 14 servings (8 cups stuffing).
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