Stuffed Roast Turkey

If you're using the cornbread stuffing, rub the bird with butter; for the Italian sausage stuffing, use oil. Serve with either Madeira Gravy or Pan Gravy with Herbs.



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    12 - 14  pound 
    fresh turkey (use giblets for Giblet Stock)
  • see savings
    On Sale
    3   tablespoons 
    melted unsalted butter or olive oil
  • see savings
    On Sale
    2   tablespoons 
    kosher salt
  • see savings
    On Sale
    2   tablespoons 
    dried sage
  • see savings
    On Sale
    1   tablespoon 
    freshly ground black pepper
  • see savings
    On Sale
    1   teaspoon 
    ground nutmeg
  • see savings
    On Sale
    18 - 19   cups 
    Cornbread Stuffing or Italian Bread Stuffing
  • see savings
    On Sale
    1   cup 
    Giblet Stock

Directions
1.
Heat the oven to 325 degrees F. Rinse and dry the turkey. Rub it inside and out with the butter or oil and then season with the salt, sage, pepper, and nutmeg. Loosely pack the central cavity and the hollow under the flap of skin at the top of the breast with 6 to 7 cups of the stuffing, tucking the flap under the bird. Spoon the remaining stuffing into a buttered or oiled baking dish, about 9x13 inches; cover and refrigerate.
2.
Set the stuffed turkey in a large roasting pan, tucking the wings under the bird. (If your roasting pan has a rack, you can use it, but it's not essential.) Set the turkey in the oven to roast.
3.
After 3 hours of roasting: Remove the extra stuffing from the fridge and douse it with about 1 cup of the giblet stock. Cover the dish with greased aluminum foil and bake with the turkey for 1 hour, uncovering the dish for the last 15 minutes to brown the top.
4.
The turkey is done when a meat thermometer inserted into a thigh registers 165 degrees F and the juices from the thigh run clear, about 4 hours in all (18 to 20 minutes per pound for a stuffed bird). If the skin browns too much before the turkey is done, cover the bird loosely with foil. If the turkey fails to brown evenly or sufficiently, use a pastry brush to paint the skin with some of the brown juices in the roasting pan.
5.
Remove the turkey from the oven, let it rest in the pan for 5 minutes, and then carefully transfer it to a platter. Tent loosely with foil and let it rest while you make the gravy.
Add Your Review
Related Recipe
Classic Roast Turkey with Stuffing
Classic Roast Turkey with Stuffing

Roast turkey is often the centerpiece of Thanksgiving celebrations. This recipe helps cooks prepare a moist bird stuffed with flavor.

 Articles
Quick and Easy Dinner Recipes: Skillet Pot Roast with Cherries
...Pot Roast sounds so hearty and healthy right now, but quick and easy dinner recipes are what we...! Well, it doesn't matter what Skillet Pot Roast with Cherries sounds like. Here are the facts: Our 30... -- thanks to a recipe that calls for a pre-cooked, refrigerated roast that just needs to be heated up... read more...
Easy Pot Roast: the Perfect Post-Holiday 30-Minute Meal
.... Ring out the old. Ring in the NEW -- like tonight, maybe -- with this recipe for Easy Pot Roast. No, we... are not kidding. You can have pot roast tonight with a dish that take only 25 minutes -- start to finish...-and-serve pot roast. Then dress up the meat with some fruit, maybe peaches and/or plums; add a little fresh... read more...
Roasted Mango Sorbet: Just Heat it Up then Chill Out!
... into smooth, creamy sorbet. The Roasted Mango Sorbet recipe here at Recipe.com sparked my interest. I liked... texture-- roasting the mangoes before pureeing them and adding ripe banana to the mix -- and I had a few... ideas of my own to test! While my fruit was happily roasting the oven, I set to work on the next step... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products