The Perfect Roasted Turkey and Stuffing

4 1/2 Cup low-sodium chicken broth

3 Tablespoon unsalted butter

1 12 lb turkey, thawed

2 Teaspoon salt

2 Tablespoon Adobo All Purpose seasoning with pepper (You may add more, according to taste preference

1/3 Cup dry white wine

Stuffing (Recipe below) or Stove Top

1. Heat oven to 375 F and place the rack in the lower third. In a small saucepan, melt 2 tbsp butter. Set aside.

2. Remove giblets and reserve neck bone from turkey. Rinse turkey inside and out; pat dry. Place in a roasting pan with a rack and tuck back wings. Sprinkle body cavity with 1 tsp salt and 1/2 tsp Adobo seasoning; fill it with stuffing. Secure skin flap under turkey.

3. Place neck bone, 4 1/2 cups broth and melted butter in bottom of pan; rub turkey with remaining 1 tbsp butter. Sprinkle remaining 1 1/2 tbsp Adobo seasoning and 1 tsp salt. Add 1/3 cup wine in pan. Tie legs together.

4. Cover pan with heavy duty foil and seal around the edges. Roast 2-2 1/2 hours. Check it with meat thermometer registers 185 F. If you have a pop up, abide by that.

5. Remove foil and roast, basting with broth mixture every 30-45 minutes;

6. Remove turkey from oven. Remove foil and let stand 20-40 minutes before carving.

Savory Stuffing

1/4 cup (1/2 stick) butter

1/2 cup finely chopped onion

1/2 cup chopped celery

2 cups soft bread cubes

2 tablespoons chopped parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a skillet heat butter until hot. Add onion and celery; cook until tender, about 5 minutes. Add bread cubes and brown slightly. Remove from heat.

2. Add parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper; toss mixture lightly to combine.

3. Stuff turkey.

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