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Stuffed Turkey

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Stuffed Turkey — a golden roasted whole turkey filled with savory herb‑bread stuffing — is a festive, comforting centerpiece that yields juicy, flavorful meat and a moist, aromatic stuffing baked inside the bird. It’s perfect for holidays, celebrations, or any special gathering.

Ingredients

  • 1 whole turkey (12–14 lbs), thawed if frozen
  • Salt and black pepper, to taste
  • Olive oil or melted butter (for rubbing the turkey)
  • 4–5 garlic cloves, minced
  • Fresh herbs: rosemary, thyme, sage (a few sprigs each)
  • 1 medium onion, quartered
  • 1 lemon, halved
  • For the stuffing:
  • 6–8 cups day‑old bread cubes (white or sourdough)
  • 1 large onion, finely chopped
  • 2–3 celery stalks, chopped
  • 2–3 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 1½–2 cups chicken or turkey broth (as needed)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme and 1 teaspoon dried sage (or equivalent fresh herbs)
  • Salt and pepper, to taste
  • Optional: cooked sausage, chopped apples, or dried cranberries for stuffing variation

Instructions

  1. Prepare the Stuffing: In a skillet, melt butter and sauté the chopped onion, celery, and garlic until soft and fragrant. Stir in herbs. Add the bread cubes and toss to coat, then pour in just enough broth to moisten the bread without making it soggy. Season with salt and pepper. Allow stuffing to cool completely.
  2. Prep the Turkey: Preheat oven to 325 °F (165 °C). Remove giblets, pat turkey dry inside and out. Season the cavity with salt and pepper, then loosely spoon the cooled stuffing inside (do not pack tightly). Tuck wings under and tie legs together with kitchen twine.
  3. Season and Roast: Rub the turkey with olive oil or butter, minced garlic, chopped fresh herbs (rosemary, thyme, sage), salt, and pepper. Place breast‑side up on a rack in a roasting pan. Add quartered onion and lemon halves to the cavity or pan for extra aroma. Cover loosely with foil.
  4. Roast for about 15 minutes per pound — for a 12–14 lb turkey, that’s roughly 3.5 to 4.5 hours total. Baste occasionally with pan juices or melted butter. In the last 30–45 minutes, remove the foil so skin can turn golden and crisp.
  5. Check for Doneness: Ensure the thickest part of the thigh and the stuffing both reach 165 °F (74 °C) using a meat thermometer.
  6. Rest, Carve & Serve: Remove turkey from oven and let it rest 20–30 minutes before carving to allow juices to redistribute. Then carve and serve, spooning stuffing alongside or from inside the bird.

Notes

  • For extra flavor and moisture, tuck pats of butter under the skin before roasting.
  • Great stuffing additions: cooked Italian sausage, chopped apples or pears, dried cranberries, or cornbread cubes for a Southern‑style version.
  • If you prefer not to stuff the turkey, bake the stuffing separately in a casserole dish using pan juices from the roast for flavor.
  • Leftover turkey and stuffing can be stored separately in airtight containers in the fridge up to 4 days; meat can also be frozen for up to 2 months.
  • When reheating turkey, gently warm slices in a baking dish with a splash of broth and cover with foil. Reheat stuffing in oven or microwave, optionally adding extra broth or butter to restore moisture.

Nutrition

Find it online: https://recipesbyliza.com/stuffed-turkey/