Time-tested favorites

Turkey with apricot-chestnut stuffing

Taken from Butterball

Shopping list:

1 loaf sourdough bread

1/3 cup butter

1/2 cup almonds

1 1/2 cups onions

1 1/2 cups celery

4 teaspoons poultry seasoning

1 teaspoon salt

2 1/2 cups chestnuts

1 1/2 cups dried apricots

1/2 cup raisins

2 cupus chicken broth

1 Butterball fresh or frozen whole turkey

No-stick spray

Serving suggestions:

If using fresh chestnuts, one pound will yield about 2 1/2 cups peeled nuts. To roast fresh chestnuts, cut an X with the tip of a knife on the flat side. Heat oven to 425 degrees. Place nuts in a shallow pan and roast 20 minutes. When just cool enough to handle, peel off shell and dark skin covering nut.

If using canned chestnuts, a 15 ounce can or jar will yield 2 1/2 cups peeled nuts.


1. Heat oven to 350 degrees. Spread bread cubes on bottom of large shallow baking pan. Bake 15 minutes or until light golden, stirring once. Set aside.
2. Melt butter in large skillet on medium heat. Add almonds. Cook and stir 3 minutes, or until lightly browned. Remove with slotted spoon. Set aside. Add onion and celery to remaining butter. Cook and stir 5 minutes, or until vegetables are crisp-tender. Stir in poultry seasoning and salt.
3. Combine bread cubes, vegetables, chestnuts, apricots, raisins and almonds. Add broth; mix well.
4. Reduce oven to 325 degrees.
5. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
6. Drain juices from turkey. Dry turkey with paper towels.
7. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing.
8. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over-browning during roasting.
9. Roast turkey 4 1/2 hours, or until meat thermometer reaches 165 degrees when inserted in center of stuffing and 180 degrees when inserted deep in thigh. Cover breast and top of drumsticks with aluminum foil after 3 hours to prevent overcooking of the breast.
10. Let turkey stand 15 minutes before removing stuffing and carving.

Deep-fried turkey

Taken from “Martha Stewart Living”

This recipe should be made outdoors; making it in the kitchen is too dangerous.


Serves 10 to 12

Fresh turkey (15 pounds)

25 medium dried bay leaves

3 1/4 teaspoons dried thyme

3 1/4 teaspoons dried oregano

1 1/2 teaspoons whole black peppercorns

3 tablespoons Konriko brand, or other hot Creole seasoning

2 teaspoons garlic powder

4 gallons peanut oil


1. Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
3. Bring turkey to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail’s nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
4. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
5. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

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