Roast Turkey with Old Fashioned Bread Stuffing
Bring the timeless flavors of the holiday table to life with this classic Roast Turkey with Old Fashioned Bread Stuffing recipe. Featuring a perfectly roasted, golden-brown turkey seasoned with butter, thyme, and a blend of aromatic spices, this dish is elevated by its centerpiece: a traditional bread stuffing made with sautéed onion and celery, fresh herbs like sage and parsley, and a touch of broth for that irresistibly moist yet fluffy texture. With its flawless balance of savory and herbaceous notes, this recipe is a showstopper for Thanksgiving or any special gathering. Complete with tips for achieving succulent meat and crispy skin, this hearty main course is sure to delight your guests and become a beloved tradition at your table. Perfect for large gatherings, it serves up to 10 and pairs beautifully with all your favorite holiday sides!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 6 tablespoons unsalted butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 large onion
- 3 celery stalks
- 10 cups day-old bread
- 2 cups chicken or turkey broth
- 1 tablespoon fresh parsley
- 1 teaspoon sage
- 0.5 teaspoons rosemary
- 2 large eggs
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 325°F (165°C).
Rinse the turkey inside and out with cold water and pat dry with paper towels. Remove the neck and giblets from the cavity and set aside if using for gravy.
In a small bowl, mix 4 tablespoons of softened butter with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Rub this mixture all over the turkey, including under the skin and inside the cavity.
For the stuffing, chop the onion and celery into small pieces. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and celery, cooking until tender, about 5 minutes.
In a large mixing bowl, cube the day-old bread into bite-sized pieces. Add the sautéed onion and celery, chicken or turkey broth, chopped parsley, sage, rosemary, the remaining salt and pepper, and 2 beaten eggs. Mix until the bread is evenly moistened but not soggy.
Stuff the turkey cavity loosely with the bread stuffing. Do not overstuff, as the stuffing will expand while cooking. If there is extra stuffing, place it in a greased baking dish to bake separately.
Truss the turkey legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
Place the turkey breast-side up on a rack in a roasting pan. Brush the skin with the vegetable oil to help it crisp up.
Roast the turkey in the preheated oven for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the stuffing or thigh. Baste the turkey with the drippings every 30 minutes for extra flavor and moisture.
If the skin is browning too quickly, tent the turkey with aluminum foil during the last hour of cooking.
Once cooked, remove the turkey from the oven and let it rest for 20 to 30 minutes before carving. Remove the stuffing and transfer it to a serving dish.
Serve the roasted turkey alongside the stuffing and your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
15105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.0 g | 486% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 4368 mg | 1456% | |
| Sodium | 21630 mg | 940% | |
| Total Carbohydrate | 1254.1 g | 456% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 138.1 g | ||
| Protein | 1555.1 g | 3110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 4432 mg | 341% | |
| Iron | 155.0 mg | 861% | |
| Potassium | 17166 mg | 365% | |
*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.
