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1
Prepare Southwest Stuffing.
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2
Fill wishbone area of the turkey with stuffing.
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3
Fasten neck skin to back with skewer.
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4
Fold wings across back with tips touching.
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5
Fill body cavity lightly.
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6
(Do not pack as stuffing will expand.)
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7
Tuck drumsticks under band of skin at tail or skewer to tail.
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8
Spoon any remaining stuffing into a small ungreased casserole; cover.
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9
(Refrigerate leftover stuffing until 30 minutes before turkey is done.
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10
Bake covered until hot, bout 45 minutes.)
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11
Heat oven to 325 degreesF.
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12
Place turkey breast side up in roasting pan.
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13
Brush with Margarine.
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14
Insert meat thermometer in thigh muscle or breast, not touching the bone.
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15
(Tip of thermometer can be inserted in center of stuffing also) Do not add water and do not cover.
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16
Roast until done, 3 1/2 to 4 hours.
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17
Place a tent of aluminum foil loosely over turkey when it begins to turn golden.
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18
After 3 1/2 hours, cut band or remove skewer holding legs.
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19
Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers.
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20
(Thermometer inserted in the stuffing will register 165 degrees F.) Let stand about 20 minutes before carving.
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21
As soon as possible after serving, remove every bet of stuffing from the turkey.
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22
Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days.
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23
SOUTHWEST STUFFING: Cook and stir chayote, chiles (Seed and finely chop chiles), garlic, and onion in margarine in 10-inch skillet until chayote is tender.
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24
Stir in cilantro, salt, thyme, and sage until well blended.
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25
Stir in about 13 of the cornbread cubes.
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26
Turn mixture into deep bowl.
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27
Add the remaining cornbread cubes and pecans.
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28
Toss and fill turkey.
