How do you cook roast chicken/turkey? Especially the stuffing?

Question

When cooking a full roast chicken or turkey, how long does it take to roast in a normal oven and how do you add flavours to the skin? Also, how do you make stuffing and how do you actually stuff the chicken or turkey? I'm pretty clueless about this, as you can tell!

Answer 1

Chicken or Turkey Stuffing:
5 slices bread
1 1/2 cup milk
3 eggs
2 cup celery-chopped
1/2 cup onion-chopped
1tsp poultry seasoning
1 1/4 cup chicken broth
2 tsp salt
1 tsp pepper
1 1/2 tsp sage
1/2 tsp baking powder
Combine bread,onion, celery and seasoning, add milk broth and eggs;toss lightly to blend;grind some of the poultry giblets and add to mixture.

Coating for Chicken or Turkey:
4 cups flour
4 tsp salt
3 tsp paprika
2 tsp garlic powder
2 tsp onion powder
4 cups cracker meal
2 TB sugar
1/4 cup vegetable oil
Add all ingredients together; then dip in buttermilk or milk or club soda(whichever u prefer).

Stuff bird 3/4 full then line remaining stuffing around roasting pan.


Recommended baking time is 350 for 3 to 4 hrs.

Answer 2

Ok, lets start wih cooking times :
Allow 45 mins per kilo and an additional 20 mins on total, on medium heat.
Rub skin with paprika, mace salt and pepper.
Cook the bird upside down, on a wire grid, this will prevent the breast meat from drying out, you can turn over for the last 20 mins to get skin to go crispy.
I wouldn't personally stuff the bird itself, if you do then don't eat the stuffing as it may give you food poisoning. I would place an onion (in half), a whole garlic ( with the top cut off to release the flavour ), half a lemon, and a small bunch of sage into the chest cavity of the bird.
Also, put some water in the bottom of the roasting dish to prevent it drying out.
I would use a quality stuffing such as M & S with chestnut and or cranberry, and cook this separately following the instructions on the packet, at the top of your oven.
Also remember to take the bird out of the oven about 1/2 hour before you serve it, cover loosely with foil, this should prevent it from breaking up when you carve it !!

Enjoy !!

Answer 3

To roast a Turkey..there are always instructions printed on the plastic that the turkey is in when you buy it. It will tell you how long to cook the turkey, based on the weight.and also based on weather or not the bird is stuffed. The weight is usually on a tag attached to the bird.
The stuffing you can make from scratch or use a boxed stuffing mix. Recipe for that is also on the box and its good.
You put the stuffing into the Turkey ( make sure to check inside the turkey first for the giblets (neck etc) take those out first.
You Add spices to the outside of the turkey, before it goes into the oven. Sage is a popular spice to add.

Answer 4

Well, when I do my turkey I place in oven - unstuffed & bake @ 500 for 1 hour. Turn off stove & Do NOT open oven & leave overnight. Turn back on @ 350 and bake for 10 - 15 minutes per lb.......I don't stuff my turkey, but cook stuffing in a separate pan. Take & fix 2 big skillets of homemade cornbread & crumble. In skillet, sautee onions, celery & garlic in butter for about 7 - 10 minutes. Mix into cornbread mixture & place in baking pan, adding a couple of tablespoons of poultry seasoning, garlic powder, onion powder, salt & pepper. Mix in chicken broth to moisten, then place small pats of butter over the top. Bake @ 350 for about an hour, add chicken broth as needed to keep moist. As for flavoring the skin, I usually add some sliced garlic & rosemary under the skin before baking -

I'm a southern girl so I don't measure too often, but hope some of this helps!

Answer 5

I started to type all the directions, but here is a link to exactly what I was getting at.

http://allrecipes.com/Recipe/Simple-Whole-Roasted-Chicken/Detail.aspx

I don't really like cooking stuffing in the bird -- it is mushy and doesn't taste very good (in my opinion). The purpose of the stuffing is to keep the inside of the bird from drying out. You can stuff the bird with other things (chopped apples, celery, onion) instead of bread-based stuffing. I like to cook bread-based stuffing on the side in a separate pan (technically it is then dressing, not stuffing) so that the texture is better.

Answer 6

(DON"T STUFF THE BIRD UNTIL READY TO COOK)
this is my mothers recipe and everyone loves it ,
about 12 slices of bread ,dried in the oven ,or the toaster until crisp .i cut the slices into small squares about 4 slices at a time ..put everything into a nice big bowl and add a chopped onion,some poultry seasoning, and a clove of garlic mix everything together ,
now melt about 1/2 pound of butter and pour over everything .i cover it with plastic wrap until i want to stuff the turkey or chicken .,it looks dry ,but will steam inside the turkey ,if you don't have anything to close the hole ,use the crust that is the first or last slice in the bread bag to cover it

Answer 7

Blackberry Cheesecake Bars Recipe Ingredients 2 cups flour 2 cups quick cooking oats 1-1/2 cups packed brown sugar 1 tsp baking soda 1/2 tsp salt 1-1/2 cups butter or margarine 1 can blackberry fruit filling or topping in light syrup 2 Tbsp cornstarch 2 pkg (8 ounces each) cream cheese, at room temperature 2 eggs, at room temperature 1-1/2 cups powdered sugar 2 tsp vanilla 1 tsp lemon juice Instructions Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with non-stick foil. Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool. Combine flour, oats, sugar, soda and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly. Blend cream cheese, eggs, powdered sugar, vanilla, and lemon juice until smooth. Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently. Top with other half of crumb mixture. Bake 45 minutes. Cool to room temperature. Lift out bars by the foil insert and cut into bars. Refrigerate until chilled before serving. Refrigerate leftovers. Yield: 24 to 36 pieces

Answer 8

20 minutes a pound +20 minutes - remember to include the weight of the stuffing - can I come for dinner - pleeeeease

Answer 9

it takes two hours cause it is so difficult :):).... and you need a chicken or turkey...