Spice cured roast turkey

Yield: 1 servings

Measure Ingredient
1 \N Cured turkey; see recipie
\N \N Brown butter; see recipie
\N \N Vegetable stuffing; see reci
\N \N Spice mixture; see recipie
4 cups Chicken stock

Recipe by: Food & Wine Magazine November 94 spoona all but 2 cups fo stuffing into cavity of bird. using fingers, loosen skin from breast of turkey _W/ OUT TEAIRNG IT_! evenly spread the softened browm butter under the skin. close neck w/ toothpicks. set turket breast side up on a rack in roasting pan and sprinkle w/ spice m scatter remaining stuffing and pour stock over stuffing only. roast @ 500? for ½ hour. Lower to 350? and loosly cover w/ foil and bake for c. 4 hours. basting oft

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