Birthday Turkey Roast: I observed my birthday this week by roasting a turkey for a family dinner. And here it is after 4 hours in the oven, headed for the table.
Anatomy of the Stuffing: I sautéed pheasant sausage and pork sausage together with green onions, garlic and herbs, 5 to 7 minutes.
When the meat is just cooked, I combined it with breadcrumbs, mixed everything together, and
Stuffed the turkey like this, seasoned it with salt, pepper, and paprika, then roasted it for 4 hours, until it was 160 degrees at the leg joint.
Here’s how it looked on the plate.
You can do this. Let me know. Jim