Recipe

Turkey With Rice Stuffing Recipe

Add Step-by-Step Photos	Kcmm / All my dishes 2 months, 3 weeks ago Since Thanksgiving is coming soon! Well in November( here in Canada) I figured I share the way I make Turkey, and I can surely say it's a no fail recipe. It will be so juicy and full of flavour you will be the star cook this Thanksgiving! Prep:45m Cook:180m Servings:8	Kcmm
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Ingredients

A good size turkey, depending on the amount of people coming for dinner (cooking time will vary depending on size ,I will explain later on the instructions)

margarine tub ( will not use all)

1 can of ginger-ale

5 cloves of garlic peeled

salt

pepper

**STUFFING**

One box of Uncle Bens turkey stuffing

2 cups of rice

3 1/2 cups of water

salt

2 tablespoons of oil

Directions

Turn oven on at 400*

If turkey is frozen defrost and remove package of gizzards from the inside( you can save the gizzards to make soup later or add to pan, your choice)

wash turkey well before setting in the pan

once washed put the turkey belly up on the roasting pan

take the margarine and with your hand rub all over the turkey , and inside too

leave a few chunks of margarine in the legs and where the neck area is under the skin

take the garlic cloves and stuff under skin in the leg and neck areas

put lots of salt and pepper make sure you seasoned the inside too

set turkey aside

in a pot put the 2 cups of rice and water

add the seasoning from the stuffing box, but not the bread crumbs

add salt to taste and oil

once it boils stir and lower the heat until all the water is gone (if it's not fully cooked it's ok, because it will cook inside the turkey)

add the bread crumbs and stir.

once a bit cooled ( still hot but able to touch)

you want to stuff the inside of the turkey first and with some tooth picks close the area so the stuffing does not come out and then fill any part of the turkey where there is extra skin even by the legs.

once the turkey is stuffed pour the can of ginger-ale over the turkey

at this point you can add the gizzards just around the pan

take some foil paper and cover the turkey (make sure it is all covered)

Now depending on the size, is how long you cook it for

small = 2 hours

med = 3 hours

large = 4 hours

The trick for the turkey to come out juicy is not to puncture it or to open the foil until at least 1/2 hour before time mentioned above

if you remove the foil and turkey looks pink cover and let it cook longer do not puncture it!! ( if you must puncture it do it in the leg not the breast)

1/2 hour before the time open the foil and baste with the liquid in the pan, if turkey is not pink remove foil paper

take a small amount of foil and cover wing tips and drum sticks so it does not burn

put inside the oven for the remaining time or until it browns nicely

remove foil from wings brown it a bit more and there you have it the perfect juicy turkey

let me know how it turns out!!!

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