Turkey with Oyster-Cornbread Stuffing
Submitted by dianeb
A whole roasted turkey basted in oyster liquor and butter, stuffed with a Southern cornbread dressing loaded with chopped oysters, pecans, mushrooms, and giblets. This is the holiday bird that earns a place at the head of the table.
YIELD
8 servingsPREP
1 hrsCOOK
4 hrsREADY
5 hrsDown South, a holiday turkey isn’t truly dressed unless there are oysters and cornbread involved.
An 8-pound bird gets rubbed with softened butter and roasted breast-side down at first for maximum juiciness, basted every 20 minutes with a mixture of oyster liquid, giblet broth, and melted butter. Halfway through, it flips breast-side up for that golden, crackly skin.
The stuffing is the real showpiece: crumbled cornbread mixed with chopped oysters, pecans, mushrooms, scallions, garlic, giblets, and savory herbs. It bakes inside the bird and alongside it in foil for extra servings.
Chef Tips
- Start the turkey breast-side down so the juices run into the white meat, keeping it moist
- Baste faithfully every 20 minutes for the richest, most golden skin
- The leg joint should wiggle freely when the turkey is done
- Wrap extra stuffing in foil and cook it in the roasting pan alongside the bird
- Let the turkey rest 20 minutes before carving so the juices redistribute
Ingredients
Directions
Wipe turkey well with a damp cloth, inside and out.
Remove any pinfeathers, and singe off hairs.
Simmer the giblets in 1½ cup water for 20 to 30 minutes.
Remove from cooking water, and chop.
Save the cooking water.
Mix the dressing ingredients together thoroughly, and stuff both neck and body cavities of the bird.
Wrap remaining stuffing in aluminum foil.
Skewer the openings shut, truss, and place the turkey breast down on a poultry rack in a large roasting pan.
Place the foil-wrapped stuffing in the bottom of the pan.
Rub the bird generously with about ¼ cup of the softened butter.
Roast the turkey, uncovered, in a moderately slow oven, 325 degrees, basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted.
After 1½ hours or roasting, turn the turkey breast side up.
Allow about 30 minutes per pound for roasting the turkey.
The turkey is done when the leg joint moves easily.
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