Description
A flavorful oven-roasted turkey stuffed with a savory herb-and-bread stuffing — perfect for holiday dinners.
Ingredients
- 1 (12–14 lb) whole turkey, thawed
- Salt and freshly ground black pepper, to taste
- 4 tbsp unsalted butter, softened
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 8 cups cubed day-old bread (white or sourdough)
- 1 cup chicken or turkey broth
- ½ cup chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- ½ tsp dried rosemary, crushed
- 2 large eggs, beaten
Instructions
- Preheat oven to 350 °F (175 °C). Remove giblets and pat turkey dry; season cavity and skin with salt and pepper.
- In a skillet over medium heat, melt 2 tbsp butter. Add onion, celery, carrots and garlic; sauté until softened, 5–7 minutes.
- In a large bowl, combine sautéed vegetables, bread cubes, parsley, sage, thyme, rosemary, broth, and beaten eggs. Mix until moistened; season with salt and pepper.
- Loosely spoon stuffing into the turkey cavity, filling until loosely packed (reserve extra if needed).
- Rub remaining butter all over turkey skin. Tie legs together and tuck wing tips under.
- Place turkey breast‑side up on a rack in a roasting pan. Tent with foil.
- Roast for about 2½–3 hours, or until internal temp reaches 165 °F (74 °C) in thickest part of thigh. Remove foil during last 45 minutes to brown skin.
- Remove turkey from oven; let rest 20–30 minutes before carving. Discard any juices in cavity; carve and serve with stuffing.
Notes
- You can prepare the stuffing separately in a casserole dish if preferred.
- Adjust herbs to taste—rosemary, thyme, or sage individually work well.
- Use a meat thermometer to ensure safe doneness.
- Leftover turkey makes great sandwiches or soups; leftover stuffing can be reheated or used in dressing.