Southwestern Roast Turkey

This recipe is actually three separate recipes: one for the turkey itself, another for a stuffing made with corn bread and pecans, and finally a recipe for the corn bread itself. Enjoy!

Southwestern Roast Turkey with Corn Bread-Pecan Stuffing

Makes 8 to 10 servings.

Preparation time: 30 minutes. Cooking time: about 4 hours.

  • 12 lb (5.5 kg) turkey
  • half lemon
  • salt and pepper
  • vegetable oil
  • Corn Bread-Pecan Stuffing (see separate recipe)
  1. Preheat oven to 325F (160C).
    Remove giblets and neck from turkey; set aside for stock.
  2. Rinse turkey inside and out; dry skin and cavity well with paper towels.
  3. Rub lemon half all over turkey, inside and out, squeezing juice as you do so.
  4. Sprinkle turkey with salt and pepper.
  5. Fill neck cavity with stuffing; sew or skewer skin to back to enclose.
  6. Fill body cavity with stuffing; tuck legs under band of skin or tie together with string.
  7. Place turkey breast-side up on greased rack in large, shallow roasting pan. Brush all over with oil.
  8. Tent turkey with foil, dull side out, tucking in ends but leaving sides open.
  9. Cook in oven 3 hours, basting every 30 minutes (use vegetable oil until there are enough pan drippings to baste with).
  10. Remove foil; cook 45 to 60 minutes, until juices run clear and thermometer inserted into thigh registers 185F (85C), and into stuffing registers 165F (75C).
  11. Transfer turkey to platter; let stand loosely tented with foil 20 minutes before carving.



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