{"id":3,"date":"2004-12-20T19:57:41","date_gmt":"2004-12-20T23:57:41","guid":{"rendered":"http:\/\/www.olders.ca\/blog\/?p=3"},"modified":"2016-12-14T09:36:17","modified_gmt":"2016-12-14T14:36:17","slug":"southwestern-roast-turkey","status":"publish","type":"post","link":"https:\/\/www.olders.ca\/blog\/?p=3","title":{"rendered":"Southwestern Roast Turkey"},"content":{"rendered":"<p>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!<\/p>\n<p><strong>Southwestern Roast Turkey with Corn Bread-Pecan Stuffing<\/strong><\/p>\n<p>Makes 8 to 10 servings.<\/p>\n<p>Preparation time: 30 minutes. Cooking time: about 4 hours.<\/p>\n<ul>\n<li>12 lb (5.5 kg)\u00c2\u00a0turkey<\/li>\n<li>half\u00c2\u00a0lemon<\/li>\n<li>salt and pepper<\/li>\n<li>vegetable oil<\/li>\n<li>Corn Bread-Pecan Stuffing (see separate recipe)<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 325F (160C).<br \/>\nRemove giblets and neck from turkey; set aside for stock.<\/li>\n<li>Rinse turkey inside and out; dry skin and cavity well with paper towels.<\/li>\n<li>Rub lemon half all over turkey, inside and out, squeezing juice as you do so.<\/li>\n<li>Sprinkle turkey with salt and pepper.<\/li>\n<li>Fill neck cavity with stuffing; sew or skewer skin to back to enclose.<\/li>\n<li>Fill body cavity with stuffing; tuck legs under band of skin or tie together with string.<\/li>\n<li>Place turkey breast-side up on greased rack in large, shallow roasting pan. Brush all over with oil.<\/li>\n<li>Tent turkey with foil, dull side out, tucking in ends but leaving sides open.<\/li>\n<li>Cook in oven 3 hours, basting every 30 minutes (use vegetable oil until there are enough pan drippings to baste with).<\/li>\n<li>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).<\/li>\n<li>Transfer turkey to platter; let stand loosely tented with foil 20 minutes before carving.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>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&#8230;&nbsp;(<a href=\"https:\/\/www.olders.ca\/blog\/?p=3\">read more<\/a>)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=\/wp\/v2\/posts\/3"}],"collection":[{"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3"}],"version-history":[{"count":6,"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions"}],"predecessor-version":[{"id":336,"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions\/336"}],"wp:attachment":[{"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olders.ca\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}