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Even though most of you have been told repeatedly that vegetables are good for you, and there is a pretty good reason why. You may already know that the majority of of the vitamins you need on a daily basis can be found in various vegetables, but you will also be able to find required potassium in vegetables as well. As an example, broccoli has a lot of potassium to provide you with your daily recommended allowances. Another thing you might want to try is the next time you make a salad try using spinach instead of your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.
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We hope you got benefit from reading it, now let’s go back to roast turkey with festive stuffing recipe. You can have roast turkey with festive stuffing using 4 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Roast turkey with festive stuffing:
- Prepare 1 turkey
- Provide Festive stuffing
- Prepare Soft butter
- Use Salt and pepper
Instructions to make Roast turkey with festive stuffing:
- Take the turkey out of the fridge half an hour before you are going to start roasting. Put it on the washed kitchen surface and clean with damp kitchen roll. Preheat the oven to 240º. Stuff the turkey
- Rub the butter all over the turkey with your hands. Do the same with the salt and pepper. Tie the legs together with string or foil. This will prevent the stuffing from spilling out during roasting time. Put the turkey on the oven tray and give your hands a good wash in warm soapy water. Cover the roasting tray with foil and put the whole thing in the oven. After 20 minutes put the oven down to 165º
- After one and a half hours, take the turkey out and take the foil off. It will look like this. Put it back in the oven for another hour and a half.
- During this time every half hour pour the turkey juices over the turkey to keep it moist
- When you think the turkey is done, pierce the part joining the leg to the body with a skewer. If the juices come out clean, the turkey is cooked. If they are murky, it needs more time.
- Put the excess juices into the stock you have made for the gravy. Turn the oven off and put some serving plates in - they will warm up nicely while the turkey is resting.
- Put the turkey onto the carving board or plate and let it rest for half an hour before carving. While the turkey is resting, pour the gravy into the oven tray to get all the little tasty bits that have stuck to the tin
- Use a very sharp knife to carve the turkey and arrange on the warmed plates with the stuffing. Uncork the wine, pull the crackers and enjoy :-)
For an extra-moist bird, the turkey is covered with bacon before cooking. Drizzle with the extra oil and cook according to the pack directions. Serve with roast vegetables, gravy and your favourite green vegetables. Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer.
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