Roast Turkey and Bread Stuffing
Elevate your holiday feast with this classic Roast Turkey and Bread Stuffing recipe, a heartwarming centerpiece that combines juicy, golden roasted turkey with savory herb-infused bread stuffing. Perfectly seasoned with thyme, sage, and a buttery spice rub, the turkey turns out irresistibly moist and flavorful, thanks to the basting technique and crispy, golden skin. The stuffing, prepared with sautéed onions, celery, carrots, garlic, and a hint of parsley, soaks up rich broth for a deliciously soft interior and golden crust when baked separately. Ideal for Thanksgiving or any celebratory gathering, this recipe serves eight and includes step-by-step instructions to ensure your turkey is not only perfectly cooked but the talk of the table. Pair it with your favorite sides and savor every bite of this timeless holiday favorite!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 8 tablespoons unsalted butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 large yellow onion, chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 8 cups day-old bread, cubed
- 2 cups chicken or turkey broth
- 2 tablespoons parsley, chopped
- 2 tablespoons olive oil
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets from the turkey and pat the turkey dry with paper towels. Set aside.
In a small bowl, combine 4 tablespoons of melted butter, 1 tablespoon of salt, 1 teaspoon of black pepper, 2 teaspoons of thyme, and 2 teaspoons of sage. Set this mixture aside.
Rub the butter mixture all over the turkey, including under the skin for extra moisture and flavor.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, celery, and carrots, and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute. Remove from heat.
In a large bowl, combine the sautéed vegetables, cubed bread, 2 cups of chicken or turkey broth, and 2 tablespoons of chopped parsley. Toss well to combine.
Loosely stuff the turkey cavity with the bread stuffing. Do not overfill. Transfer any remaining stuffing to a greased baking dish to cook separately.
Tie the turkey legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
Place the turkey on a roasting rack inside a large roasting pan. Roast in the oven for approximately 15 minutes per pound (about 3 to 4 hours for a 12-pound turkey).
Baste the turkey every 45 minutes with the pan drippings to keep it moist and golden.
About 30 minutes before the turkey is done, insert a meat thermometer into the thickest part of the thigh. When it reads 165°F (74°C), the turkey is fully cooked.
Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
While the turkey rests, bake the leftover stuffing in the oven at 350°F (175°C) for 25–30 minutes until golden brown.
Carve the turkey and serve with the bread stuffing alongside your favorite sides. Enjoy your meal!
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.4 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
