How to Roast a Turkey with Stuffing - Holidays & Parties - Cooking

How to Roast a Turkey

No Comments | Written on November 15, 2011 at 3:00 pm, by The Editors

Intimidated by the Thanksgiving feast? Don’t be. Making a classic roast turkey with stuffing is easier than you think. First up: the stuffing. Simply sauté chopped onion and celery in a pan with butter, season with salt and pepper, than add the vegetable mixture to cubes of dried bread. Add chicken stock til the stuffing is the consistency you like, then turn your attention to the bird.

If you’re working with a fresh turkey, you can start right away. If you bought your bird frozen, be sure it’s fully thawed before you prep it for the oven. (It’ll take about two days to thaw a 13-pound turkey in the refrigerator.) Remove the giblets and neck from the main turkey cavity, then rinse the bird and pat it completely dry. (If your turkey is wet when it goes into the oven, it won’t brown properly.)

Start by filling the neck cavity with stuffing. Don’t pack it in—the bread will expand as it cooks. Once you’ve filled the cavity, tuck the skin under and secure it with a wooden skewer. Next, fill the main cavity of the turkey. (You can use a large spoon for this, but it’s probably easier to do it with your hands.) When the cavity is full, it’s time to tie the turkey legs together with kitchen twine, looping each leg together and securing tightly.

Coat the outside of the turkey with olive oil, then season liberally with salt and pepper. Into the oven at 325F, and in 2.5 hours (or about 15 minutes per pound), you’ll have a beautifully browned bird. Just remember to check the internal temp of the turkey and the stuffing—both should be 165F for safety. Let the bird rest for 20 minutes, then carve and enjoy.