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