Roast a Turkey

Stuffed roast Turkey
Bread Dressing
Ingredients:
· Stale Bread (1-2 days Id) 7-8 large slices
· Butter – 1cup
· Chopped celery – 1 spring
· Chopped onions - 1
· Chopped nuts – 2-3 tbsp
· Chopped olives – 2-3 tbsp (optional)
· Raisins – 1 tbsp (optional)
Method:
Break bread into small pieces and combine with chopped celery, chopped onion, chopped nuts, olives optional, raisins optional. You can also cook the gizzards and liver, chop them into small pieces, season with mixed spices and add to the turkey with the stuffing and add about half a cup of butter into the cavity. Then put in the remaining butter and stitch the opening. Remember not to use too much stuffing as the dressing will expand.
NOTE: You can stuff the turkey with virtually anything of your choice. Given here is one simple stuffing recipe with lots of variations possible. Always stuff the turkey just before roasting.
Preparing the Turkey
Ingredients:
· Turkey – 31/2 kg
· Salt – to taste
· Silver foil- 2 sheets
· Plain flour- 2 tbsp
· Stock / cream / beer- for reasonable amount of gravy.
Method:
Truss the bird. Tie the legs so that they will be close to the body. The neck will be close to the body. The neck should be bent and preferably, secured with a string to the body. Turn the wings back and pass a string around them so that they are secured too.

ROSTING THE TURKEY: salt the turkey outside and inside before roasting. You can season it with fresh herbs. If it is a thin bird rub it well with some grease. Place it on a greased rack uncovered, in a roasting pan breast side up. Reduce frequently with pan drippings and cook till tender.
If you do not wish to baste the turkey you need not but in that case preheat the oven only to 165 degrees and keep the same temperature throughout. Wrap the turkey in foil. Cook a 5 kg stuffed turkey for about 3 hours and increase the time depending on the weight of the bird. Allow about 25 minutes per half kilo.

GRAVY: Saving only a little of the dripping, blend the remaining dripping with 2 tablespoons of flour. Stir with a wire whisk until thickened and smooth. Add stock, cream or beer to make a reasonable amount of gravy.