Craig Claiborne

Roast Fresh Turkey

Preparation info
  • Yield:

    16 to 20

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 fresh turkey (17 to 20 pounds), neck and giblets reserved
  • 8 to 9 cups stuffing (see following recipes)

Method

  • Preheat the oven to 375 degrees.
  • Fill the turkey cavity with stuffing, pushing the tail inside the cavity to secure the stuffing. Stuff the neck cavity, fold skin over, and truss the turkey according to the instructions opposite.
  • Coat the bottom