Prep Time: 25 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 55 minutes
Yield: Serves 10-12
- 1 (10-12 pound) turkey, frozen
- 1 recipe Cornbread Cranberry Stuffing
- 2 cups chicken broth
- 3 tablespoons melted butter
After 3-1/2 hours, you'll be able to remove the bag of giblets from the turkey and stuff the bird. Use hot pads to hold the turkey and use a spoon to stuff it. Use skewers to hold the neck skin in place; place the heel of a slice of bread over the larger cavity.
Place neck and giblets in pan and cover with water; add salt, pepper, and dried thyme leaves. Simmer while turkey cooks.
You can start basting the bird at this time; use a combination of chicken broth and melted butter, with any herbs you'd like.
The turkey will be done after 4-1/2 to 5 hours. The temperature in the thigh should be 175 to 185 degrees F, while the breast should be around 165 degrees F. Immediately remove stuffing from turkey; place in low oven to keep warm. Let turkey stand 10 minutes, then carve to serve. For detailed instructions, see Cooking Turkey From Frozen.