7
ROAST
Roast Turkey
1 (15 to18 Lb.) Whole fresh turkey
1/4 Cup Margarine, melted
2 Tsp. Browning sauce (Kitchen Bouquet)
1 Tbsp. Chopped parsley
2 Tsp. Poultry seasoning
1 Tsp. Paprika
Preheat Roaster Oven to 400°F.
Place turkey on Rack. Combine margarine and browning sauce; brush evenly over turkey.
Sprinkle on seasonings.
Set Rack in preheated Cookwell. Cover; roast turkey 13-18 minutes per pound at 350°F. (or
until internal temperature reaches 180° on meat thermometer).
For additional browning, see Roasting Chart on Page 5.
For stuffed turkey, add 30 minutes to the roasting time.
Turkey may be held at 200°F until ready to serve.
Serves 12 to 14.
Wild Rice and Fruit Dressing
1/4 Cup Margarine
2 Medium Onions, chopped
2 Stalks Celery, thinly sliced
3 Cups Dry bread cubes
2 Cubs Cooked wild rice
1 Can (15-1/2 Oz.) Pineapple tidbits, undrained
1 Can (11 Oz.) Mandarin orange segments, drained
2 Large Baking apples, cored, seeded, coarsely chopped
1 Cup Turkey drippings or chicken broth
1 Tsp. Sage
1 Tsp. Marjoram
1/2 Tsp. Thyme
Salt and ground black pepper, to taste
Preheat Roaster Oven to 350°F.
Melt margarine in large frying pan over medium heat. Add vegetables; cook until tender. Add
bread cubes; rice; then remaining ingredients. Stir until well mixed. Spoon into 9x13-inch
baking pan.
Place pan on Rack. Set Rack into preheated Cookwell. Cover; bake 50 to 60 minutes or until
center is set.
Serves 12 to 14.
18-Qt. Roaster Oven
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