Description
This oven roasted stuffed turkey recipe features a whole 12-14 lb turkey filled with a savory bread stuffing made from sautéed onions, celery, garlic, fresh herbs, and chicken broth. The turkey is seasoned, trussed, and roasted to a juicy perfection, with optional additions like fruits, nuts, and spices to customize the stuffing. Ideal for holiday meals or special occasions, this recipe yields tender meat with flavorful stuffing and a crispy skin.
Ingredients
Scale
Turkey
- 1 whole turkey (12-14 lbs), giblets and neck removed
- Olive oil, for rubbing
- 2 teaspoons salt, plus extra for seasoning
- 1 teaspoon pepper, plus extra for seasoning
Stuffing
- 4 cups cubed bread
- 1 cup diced celery
- 1 cup diced onion
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1/2 cup softened butter
- 2 cups chicken broth
- Optional: chopped apples or cranberries (1/2 cup)
- Optional: walnuts or pecans (1/2 cup, chopped)
- Optional: nutmeg or cinnamon (1/4 teaspoon)
- Optional: diced carrots or bell peppers (1/2 cup)
Instructions
- Prepare the turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey thoroughly and pat it dry with paper towels. Rub the entire bird with olive oil, then season generously inside and out with salt and pepper.
- Make the stuffing: In a skillet, sauté diced onion, celery, and minced garlic in the softened butter over medium heat until the vegetables are tender and fragrant. In a large bowl, combine the sautéed vegetables with cubed bread, chopped sage, thyme, salt, pepper, and chicken broth. Mix well until the bread absorbs the broth. Add any optional fruits, nuts, spices, or vegetables if desired and stir to combine.
- Stuff the turkey: Loosely fill the turkey cavity with the prepared stuffing, taking care not to pack it tightly to allow even cooking and heat circulation.
- Truss and season: Tie the turkey legs together using kitchen twine and tuck the wing tips under the body. Season the outside of the stuffed turkey again with salt and pepper to taste.
- Roast the turkey: Preheat your oven to 325°F (165°C). Place the turkey breast-side up on a roasting rack in a roasting pan. Roast for approximately 2.5 to 3 hours, basting every 30 to 45 minutes with pan juices or additional melted butter to keep the skin moist and flavorful. The turkey is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Rest the turkey: Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This resting period allows juices to redistribute, resulting in moist, tender meat. Carve and serve alongside the flavorful stuffing.
Notes
- Ensure the stuffing is loosely packed inside the turkey to allow proper heat distribution and thorough cooking.
- Use a meat thermometer to check that the internal temperature reaches 165°F for safe consumption.
- Optional ingredients like apples, cranberries, nuts, or spices add a unique sweetness and texture to the stuffing and can be customized as preferred.
- Basting the turkey regularly helps achieve crispy, golden skin and juicy meat.
- Allowing the turkey to rest after roasting is crucial for optimal juiciness and easier carving.
