Place the turkey in the oven; immediately reduce the temperature to 350 degrees. If the turkey is under 6 pounds, roast about 18 minutes per pound; for a larger bird, roast about 15 minutes per pound.

Dressing/stuffing: Like turkey, if stored properly, stuffing or dressing will be safe to eat for three to four days after cooking. It will last for about a month if stored properly in the freezer.

Roast turkey for 45 minutes, basting every 15 minutes, then reduce heat to 350 degrees and roast an additional 15 minutes per pound, basting about every 20 minutes.

10-12 lb. turkey, thawed completely For gravy: 1 qt. water Few celery leaves 1 tsp. salt 1/4 tsp. pepper 1 medium onion For the dressing: 5 strips bacon 1/2 cup butter or margarine 3 large onions ...

Dressing/stuffing: Like turkey, if stored properly, stuffing or dressing will be safe to eat for three to four days after cooking. It will last for about a month if stored properly in the freezer.

Turkey, dressing, pie safety tips – 104.5 WOKV Subscribe to 104.5 WOKV newsletter (Opens a new window) 104.5 WOKV facebook feed (Opens a new window) 104.5 WOKV twitter feed (Opens a new window) ...

Add turkey, dressing, salt and pepper. Cook over medium heat, stirring occasionally, until heated through. 2. Add gravy or cream and heat until the liquid is absorbed, stirring frequently.

Leo H., 3: To cook a turkey, you cook it with mommy, put seasoning on it, then put it in a sandwich. Lily F., 3: The big turkey goes in the oven and then we wait on it, open it and it’s warm.