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Here are directions for preparing a perfectly roasted turkey and savoury stuffing using a traditional method rather than very slow roasting. If desired, stuff the bird with the dressing or bake it separately in a casserole dish.

Traditional Roast Turkey

Preheat oven to 160 C (325 F).

If you wish to stuff your turkey, do so lightly and just before it goes into the oven - never stuff your turkey the day or night before. Alternatively, stuffing can be prepared separately in a covered baking dish. Place in the oven during the last 1/2 hour of the roasting time.

Place clean turkey, breast up, on a rack in a shallow pan.

Insert oven-safe meat thermometer into the thickest part of the inner thigh, just above, but not touching, the thigh bone.

Roast uncovered or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven - once an hour is sufficient. Opening the oven will alter the length of cooking time.

Roast until thermometer reads 77 C (170 F) for an unstuffed turkey or 82 C (180 F) for a stuffed turkey. (See roasting chart below for approximate roasting times.) Remove turkey from oven when cooking is completed and let stand for 15 to 20 minutes to allow the juices to set.

Turkey Roasting Times

* 3.0 to 3.5 kg (6 to 8 lb) - Stuffed: 3 to 3 1/2 hours, unstuffed: 2 1/2 to 2 3/4 hours

* 3.5 to 4.5 kg (8 to 10 lb) - Stuffed: 3 1/4 to 3 1/2 hours, unstuffed: 2 3/4 to 3 hours

* 4.5 to 5.5 kg (10 to 12 lb) - Stuffed: 3 1/2 to 3 3/4 hours, unstuffed: 3 to 3 1/4 hours

* 5.5 - 7.0 kg (12 to 16 lb) - Stuffed: 3 3/4 to 4 hours, unstuffed: 3 1/4 to 3 1/2 hours

* 7.0 to 10.0 kg (16 to 22 lb) - Stuffed: 4 to 4 1/2 hours, unstuffed: 3 1/2 to 4 hours

Traditional Stuffing

50 ml (1/4 cup) butter or margarine

2 medium onions, finely chopped

3 to 4 stalks celery, finely chopped

2.25 l (9 cups) day-old breadcrumbs

10 ml (2 tsp) each sage and savory

5 ml (1 tsp) seasoned salt

1 ml (1/4 tsp) pepper

125 to 250 ml (1/2 to 1 cup) chicken broth or giblet stock

In a large frying pan, melt butter. Add onions and cook until tender, about 5 minutes. Add celery and stir-fry for 2 minutes.

In a large bowl, place breadcrumbs; pour onion-celery mixture over top. Stir in seasonings. Gradually stir in broth until mixture is moistened but not wet.

Makes enough for one 7 to 9 kg (16 to 20 lb) turkey or a 2-l (8-cup) casserole dish.

Stuffing Variations

Enjoy the traditional stuffing as is or add one of the following extras for additional flavour:

Apple Stuffing: Add 375 ml (1 1/2 cups) chopped apple to bread mixture.

Sausage Stuffing: Brown 500 g (1 lb) sausage meat. Drain and add to bread mixture.

Mushroom Stuffing: Saute 500 g (1 lb) sliced mushrooms in a little butter and add to bread mixture.

Oyster Stuffing: Add 250 ml (1 cup) whole or chopped cooked oysters to bread mixture. Oyster broth may be substituted for all or part of the chicken broth.

Nut Stuffing: Add 250 to 500 ml (1 to 2 cups) chopped nuts, pecans or walnuts to mixture.

Source: Alberta Turkey Producers