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Turkey Stuffing Recipe

Use This Moist Turkey Recipe the Thanksgiving!

If so, have I got a treat for you! Last year a friend emailed me what she said was a wonderful-spectacular-moist-turkey recipe, well . . . she was right! We tried it for Christmas last year and got rave reviews. We will be preparing it the same way for Thanksgiving this year and probably again for Christmas. When I prepare it this year I will take some step-by-step pictures to add to this page. I thought I would share it with you.
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First, have the turkey thawed, on the night before you intend to bake it.  Season the Turkey with Salt and Pepper, then stuff it with finely chopped shallots, cloves of fresh garlic, and fresh poultry herbs.  (I found the Fresh Poultry herbs at Walmart last year, they come all together in a plastic container that hangs on a rack, ask the produce department for Fresh Poultry Herbs (see below)and they will help you find them.)  Not only do you stuff this finely chopped mixture in the bird, but slice open the skin and slide the mixture between the skin and the meat in several areas.

The next morning place the bird in a roasting pan on a turkey rack patted with chunks of butter, put it in the oven at 375 degrees for 2 hours.  Now, take the turkey off the rack, put whole carrots, chunks of red and green bell peppers in the pan with three cans of chicken broth.  Sit the turkey breast side up in the pan on top of the vegetables and put it back in the oven for the remainder of time it should be done in according to weight, or until the tender timer pops up.

Pretty simple, but very moist, juicy and tasty. Wow your friends and family, they'll love it!! Coming soon the family favorite stuffing recipe.
*I just picked up the Fresh Poultry Herbs from Walmart and they are packages as POULTRY BLEND, the herbs include: Rosemary, Sage and Marjoram. If you already have these fresh, then you are good to go!

A little more on the preparation as I am currently preparing the turkey, the picture shows the prepared turkey with the pats of butter, also you will see where I sliced the skin and inserted the finely chopped mixture of shallots, garlic and pultry herbs. To insert the mixture I poked my finger into the cuts and separated the skin from the meat and used my finger to spread it around once I had spooned the mixture into the cut.