Glazed Turkey with Sweet Potato Dressing
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.
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 (10 to 12-pound) turkey
Salt and ground black pepper, as needed
- For 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 (230°C).
- Clean turkey and dry well, inside and out, with paper towels; season inside and out with salt and pepper.
- 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 in a preheated oven at for 30 minutes. Reduce the heat and continue baking at 375°F (190°C) 1 to 2 hours, or until the internal temperature registers 180°F (approximately 80°C). 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.
Makes 12 servings.