Ingredients

• Turkey:
  • 1 whole turkey (12–14 lbs), thawed
• Stuffing:
  • 6 cups bread cubes (day-old or dried)
  • 1 cup onion, diced
  • 1 cup celery, diced
  • ½ cup unsalted butter
  • 1 cup chicken or turkey stock
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp parsley, chopped
  • ½ tsp salt
  • ½ tsp black pepper

How-To: Preparation

1. Prepare the Stuffing:

   • In a large skillet, melt butter over medium heat. Sauté onion and celery until soft (5–7 minutes).
   • In a large bowl, combine sautéed vegetables, bread cubes, herbs, salt, and pepper.
   • Gradually add stock until the stuffing is moist but not soggy. Cool completely before stuffing the turkey.

2. Prepare the Turkey:

   • Remove giblets and neck; rinse the turkey inside and out, then pat dry.
   • Season the cavity lightly with salt and pepper.

3. Stuff the Turkey:

   • Loosely pack the cooled stuffing into the neck and body cavities, leaving room for the stuffing to expand as it cooks.
   • Secure the neck flap with skewers or kitchen twine. Tie the turkey legs together to keep the stuffing in place.

4. Roast the Turkey:

   • Preheat oven to 325°F.
   • Place the stuffed turkey on a roasting rack in a large roasting pan.
   • Brush the turkey with melted butter or olive oil, and season the skin with salt and pepper.
   • Roast for ~15 minutes per pound. Use a meat thermometer to ensure the stuffing reaches 165°F and the turkey meat reaches 170°F in the breast and 180°F in the thigh.

5. Rest and Serve:

   • Let the turkey rest, tented with foil, for 20–30 minutes before carving. This allows juices to redistribute.