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1 12-lb. whole Turkey
Salt and freshly ground Black Pepper
1 cup Butter or Margarine
1 cup Onion, chopped
4 cups Water
1 cup Orange Juice
3 Tbs. grated Orange Rind
4 cups Celery, chopped
2 tsp. Salt
1 tsp. Poultry Seasoning
5 1/3 cup pre-cooked Rice
1/2 cup fresh Parsley, chopped
For: 12 servings
PREPARATION
1. Pat the whole turkey cavity dry with paper towels, but make
sure the outside of the turkey stays moist. Sprinkle the cavity
with salt and freshly ground black pepper to taste.
2. In a large saucepan, melt the butter
or margarine over medium heat. Add the chopped onion and sauté
until tender, but not yet browned. Add water, orange juice,
orange rind, celery, the 2 tsp. salt, and poultry seasoning.
Bring the mixture to a boil and add the rice. Cover, and remove
from the heat source. Let stand for about 5 minutes, until the
rice has finished cooking and absorbed most of the liquid. Stir
in the chopped parsley with a fork, fluffing the rice as you
mix in the fresh herb.
3. Stuff the neck and body cavity of the
whole turkey with the rice. Skewer the neck skin to the body
of the turkey to seal the front. Lift the legs of the turkey
slightly and bind with kitchen twine to hold, making sure the
loose skin at the back of the turkey covers the cavity with
the rice. Skewer the back side to hold the rice firm, if necessary.
4. Place whole turkey, breast side up, in
a shallow roasting pan. Cover loosely with aluminum foil and
bake at 325°F for about 4 hours and 30 minutes, or until
a meat thermometer attains 180°F in the thickest part of
the turkey.
5. Make sure to check the turkey about every
half hour and baste as necessary. Remove the foil tent during
the last half-hour of oven roasting to produce a golden skin.
You may elect to baste with a mixture of melted butter and orange
juice for an evenly crisp and golden presentation.
6. Let stand for 15 to 20 minutes after
removing the whole turkey from the oven, for easier carving.
Carve and serve warm.
