The bread-free sweet potato dressing adds
its own juices to those of the turkey as it roasts, and the orange
juice baste adds a sweet note to the crispy skin.
Glazed Turkey
with Sweet Potato Dressing
3 sweet potatoes, peeled
and cubed
1 orange, rind finely grated, juice squeezed and reserved
1 tablespoon butter or margarine, melted, divided use
1 medium onion, chopped
1 carrot, scrubbed and chopped
1 celery rib, trimmed and chopped
1/2 cup chopped peeled parsnip
1 teaspoon ground sage
1 (approximately 10-pound) turkey
Stuffing: Place sweet
potatoes in a saucepan and cover with water. Simmer 15 minutes,
or until tender. Drain, mash, and stir in the grated orange rind.
Place half the melted
butter in a large skillet over medium-high heat. Add onion, carrot,
celery and parsnip. Cook 10 minutes, stirring often. Add sage.
Add mixture to the sweet potatoes, mixing well.
Preheat oven to 450°F.
Spoon the stuffing into
turkey. Insert a meat thermometer through the body cavity into
the thickest part of the stuffing. Brush remaining butter on
the turkey and place in a roasting pan.
Bake at for 30 minutes.
Reduce the heat and continue baking at 375°F 1 to 2 hours,
or until the internal temperature registers 180°F. Baste
often with the reserved orange juice and any juices that collect
in the pan.
When turkey is done, let
stand 20 to 30 minutes before carving.
