Dr. Pepper Roast Turkey
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
7 pounds turkey
2 cups water
1/2 cup butter
1 cup chopped onions
1 cup chopped celery
1 cup chopped fresh parsley
6 cups bread cubes, 1/2-inch size
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 egg, slightly beaten
1/2 cup Dr. Pepper, PLUS
10 ounces Dr. Pepper for basting
Directions:
Preheat the oven to 325 degrees F.
Remove the neck and giblets from the turkey cavity and place them in a saucepan with the water to make the broth.
Rinse the turkey inside and out with cold water. Pat dry with paper toweling. Cut the wing tips off and add them to the saucepan.
Set the saucepan over medium-high heat and bring to a boil. When boiling, reduce the heat to a simmer.
Melt the butter in a large skillet over medium heat. Add the onions and celery. Cook, stirring frequently, until the vegetables are soft but not browned. Remove the pan from the heat and let the vegetables cool slightly.
Strain the solids from the simmering broth and let the broth cool slightly.
Place the bread cubes, salt, pepper, thyme, and parsley in a large bowl. Add the onions and celery and mix gently to combine.
Stir in the beaten egg, 1/2 cup of the Dr Pepper, and the strained broth. Mix gently so as to not compact the bread cubes too much.
Spoon about 1 cup of the stuffing mixture into the neck cavity of the turkey. Pull the skin flap down over the cavity and secure it with a skewer.
Spoon the remaining stuffing into the body cavity. Do not pack the stuffing in, only fill as much as will fit. Truss the skin together using skewers and kitchen twine to cover the body cavity. Tie the drumsticks together with twine.
Place the turkey breast side up in a roasting pan. Place the turkey in the oven and roast at 325 degrees F.
Baste the turkey frequently during the cooking time by drizzling the Dr Pepper evenly over the bird. Use just Dr Pepper until it's gone, then use a basting brush to baste with the juices in the bottom of the roasting pan.
Roast the turkey for approximately 3 hours or until done. Test for doneness using a meat thermometer. It should register 165 degrees F in the thickest part of the breast.
Remove the turkey from the oven and let it stand for 20-30 minutes before carving and serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1905/Dr-Pepper-Roast-Turkey77990.shtml
Recipe ID: 48774
Nutrition:
per serving: 611 calories, 26g fat, 20g carbohydrates, 70g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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