Easy recipe Basic Seasoning Recipe

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about eight slices white bread (Recipes by ingridients bread) fourtyg butter (Recipes by ingridients butter) about two bacon rashers, rind removed, finely chopped one large brown onion, halved, finely chopped one tablespoon finely chopped fresh sage (Recipes by ingridients sage) one egg (Recipes by ingridients egg) Salt freshly ground black pepper one x three.fivekg fresh or thawed frozen turkeyStep one Place the bread (Recipes by ingridients bread) in a large shallow bowl or baking tray. Cover loosely with foil and set aside, turning occasionally, overnight or until bread (Recipes by ingridients bread) is stale. Use a serrated knife to remove the crusts. Tear the bread (Recipes by ingridients bread) into small pieces. Place the bread (Recipes by ingridients bread) in the bowl of a food processor and process until coarsely chopped. Basic Seasoning Recipe. Place breadcrumbs (Recipes by ingridients breadcrumbs) in a large bowl. Step about two Melt the butter (Recipes by ingridients butter) in a medium frying pan over medium heat until foaming. Add bacon and onion and cook, stirring, for five minutes or until the onion softens (see microwave tip). Remove from heat and set aside for five minutes to cool. Basic Seasoning Recipe. Add bacon mixture to. breadcrumbs (Recipes by ingridients breadcrumbs) Step three Preheat oven to about one hundred and eightyC. Basic Seasoning Recipe. Add sage (Recipes by ingridients sage) and egg (Recipes by ingridients egg) to breadcrumb mixture. Season with salt and pepper. Use your hands to mix until well combined. Step about four Remove excess fat, giblets and neck from turkey cavity. Basic Seasoning Recipe. Wipe inside and out with paper towel. Basic Seasoning Recipe. Loosely fill the upper and lower cavities with stuffing. Place turkey on a rack in a roasting pan. Tuck wing tips and neck skin flap under turkey. Seal the opening of the lower cavity by overlapping the edges together. Skewer with toothpicks through to the. tail (Recipes by ingridients tail) Basic Seasoning Recipe. Tie the legs together with white unwaxed kitchen string. Cover with foil. Roast in oven for about two hours. Remove from oven. Remove foil and baste with pan juices. Roast for a further thirty minutes or until juices run clear when the thickest part of the thigh is pierced with a skewer..