Thanksgiving Roast Turkey with Stuffing

Name: Thanksgiving Roast Turkey with Stuffing
Cook time: 350 min
Total time: 350 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 Turkey, 12–14 lb, thawed; 2 tbsp Kosher Salt; 2 tsp Pepper (Black); 1/2 cups Unsalted Butter, softened; 2 Carrots, cut into chunks; 2 stalks of Celery, cut into chunks; 1 large Onion, quartered; 1 head of Garlic, halved; 6 sprigs of Thyme, fresh; 4 sprigs of Rosemary, fresh; 6 leaves of Sage, fresh; 2 cups Low-Sodium Stock, turkey or chicken; 12 cups Bread, day-old, white or country, cut into 1-inch cubes (about 1.5 lb); 1 cups Unsalted Butter, 2 sticks; 2 large Onions, diced; 4 stalks of Celery, diced; 2 cloves of Garlic, minced; 2 tbsp Sage, fresh, chopped; 2 tbsp Thyme, fresh, chopped; 1/4 cups Parsley, fresh, chopped; 2 tsp Kosher Salt; 1 tsp Pepper (Black); 3 1/2 cups Low-Sodium Stock, turkey or chicken, warmed; 2 large Eggs, beaten; 1/2 cups Unsalted Butter, melted

A classic Thanksgiving roast turkey with golden, herb-buttered skin and a savory bread stuffing studded with aromatic vegetables and fresh herbs. The bird roasts on a bed of root vegetables and herbs to collect flavorful pan juices, while a butter-and-herb mixture under the skin keeps the meat juicy and richly seasoned. Serve rested slices with the stuffing and those caramelized pan juices for a timeless holiday centerpiece.

A classic Thanksgiving roast turkey with golden, herb-buttered skin and a savory bread stuffing studded with aromatic vegetables a... Show more

Traditional American Recipe

Health Grade

B- · Healthy

Rating

4.4

Time

5 hrs30 min

Price

6,53 €

Calories

835 kcal

high protein

low carb

low sugar

comfort food

Method

Preheat oven

Heat the oven to 325° F and move a rack to the lower third so the turkey has room to brown.

Prep ingredients

Cut the Carrots into chunks. Cut the Celery into chunks for the roasting pan and dice the other four stalks for the stuffing. Quarter one Onion for the pan and dice the other two onions. Halve one head of Garlic for the pan and mince the other two cloves. Keep the Thyme, Rosemary, and Sage whole for the roasting pan, then chop the stuffing portions of thyme and sage with the Parsley. Cut the Bread into 1-inch cubes if needed, warm the Low-Sodium Stock, and beat the Eggs in a small bowl.

Cook stuffing

Melt 1 cup of the Unsalted Butter in a large skillet over medium heat. Add the diced onions and celery and cook, stirring often, until soft and translucent, about 8 minutes. Stir in the minced garlic, chopped sage, chopped thyme, and parsley for the last minute so they stay fragrant.

Mix stuffing

Tip the bread cubes into a large bowl and add the cooked vegetables, the Kosher Salt, and the Pepper (Black). Toss everything together, then cover the bowl and set it aside until the turkey is nearly done. Keeping the stock and eggs out for now helps the bread stay fluffy instead of gummy.

Season turkey

Pat the Turkey dry with paper towels. Rub the skin all over with the softened butter, then season the cavity and outside with the salt and pepper. Scatter the carrots, celery, onion, garlic, thyme, rosemary, and sage in a large roasting pan, pour in the stock, and set the turkey on top.

Roast turkey

Roast for 45 minutes, then baste with the melted butter. Repeat every 45 minutes until the skin is deeply golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165° F. Expect about 3 to 4 hours total; if the breast starts to darken too quickly, tent it loosely with foil.

Rest turkey

Move the turkey to a cutting board, tent it loosely with foil, and let it rest for 30 minutes before carving. It can hold a little longer, still covered, if the stuffing needs a few extra minutes in the oven.

Bake stuffing

Keep the oven at 325° F. Pour the warm stock and beaten eggs over the bread mixture, tossing gently until the bread is evenly moistened but not soggy. Spoon it into a baking dish and bake for 25 minutes. Uncover and bake for 10 minutes more until the top is golden and the center reads 165° F.

Carve and serve

Carve the turkey into slices, arrange them on a platter, and spoon the roasted vegetables and pan juices around the meat. Serve the stuffing alongside so everyone can help themselves.