Description
A classic recipe for a succulent Thanksgiving turkey, filled with delicious stuffing and perfect for holiday gatherings.
Ingredients
Scale
- 1 whole turkey (12–14 pounds, fresh or thawed)
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 2 cups onion, chopped (about 2 medium onions)
- 1 cup carrots, chopped (about 2 medium carrots)
- 1 cup celery, chopped (about 2 stalks)
- 4 cloves garlic, minced
- 2 cups bread cubes, dried (white or whole grain)
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon rosemary
- Chicken or turkey stock (enough to moisten the stuffing, about 2-3 cups)
- Optional: Fresh herbs (thyme, rosemary, and sage for aroma)
Instructions
- Preheat your oven to 325°F (165°C). While it heats up, rinse the turkey inside and out, pat it dry with paper towels, and place it in a roasting pan.
- Mix the softened butter with salt, pepper, and your choice of herbs—this will create a flavorful herb butter. Spread the butter mixture underneath the skin of the turkey and over the surface, making sure you cover as much area as possible for maximum flavor.
- Prepare the stuffing by combining the chopped onions, carrots, celery, and minced garlic in a skillet over medium heat with olive oil. Sauté until tender, about five minutes. Combine the sautéed vegetables with bread cubes and fresh herbs in a large bowl. Slowly pour in stock, mixing until moist, but not soggy.
- Stuff the turkey cavity with the prepared stuffing, but avoid overstuffing. Any leftover stuffing can be baked separately for a crispy topping.
- Tuck the wings of the turkey under its body, and use kitchen twine to tie the legs together to ensure even cooking.
- Roast the turkey in the preheated oven, basting every 30-45 minutes with pan drippings to keep it moist. It’s key to tent the turkey with aluminum foil if you notice it’s browning too quickly.
- Remove the turkey from the oven when a meat thermometer registers 165°F (74°C) in the thickest part of the thigh. Let it rest for at least 20-30 minutes before carving to ensure juicy meat.
Notes
Consider healthier alternatives such as swapping butter with ghee or olive oil, or using quinoa instead of bread for the stuffing.
- Prep Time: 45 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 140mg