Now, you can stuff a brined turkey with anything, or nothing at all - it comes out delicious either way. This year, we decided to experiment with some mild aromatics: we applied a salt-and pepper rub and stuffed the bird with a mix of Gala apples; red onion; garlic; rosemary; thyme and celery salt.
My method of roasting a turkey is to cover it with a clean dish towel and roast it at 325F for 3-3.5 hours. I soak the towel with low-salt chicken stock every half hour.
Once the time is up, I uncover the turkey, turn it around (breast to the front) and baste while roasting at 350 for another hour to crisp the skin. It usually comes out looking delicious.
For the side-dish, we cut up a single enormous butternut squash to roast with sweet potatoes, carrots, apples and Morrocan spices.
Delicious Spice Mix (we upgraded to tablespoons):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
and a pinch ground cloves
To prep, just toss the chopped squash and sundry with a few tablespoons of olive oil and a few teaspoons of the spice mix (enough to provide reasonable coverage). Now the recipe I cribbed said to roast the squash uncovered at 450 for 45 minutes; but we were roasting the turkey simultaneously, so we roasted the squash covered at 325 for 1.5 hours. Good thing, too! It was delicious.
