Roasted Turkey with Stuffing (Print Version)
A classic holiday centerpiece featuring juicy roasted turkey and savory bread stuffing, perfect for festive meals.
# What You Need:
→ Turkey
01 - 1 whole turkey (10–12 lbs), thawed if frozen
02 - 3 tbsp olive oil or melted butter
03 - 2 tsp salt
04 - 1 tsp ground black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - 1 lemon, halved
08 - 1 onion, quartered
09 - 4 garlic cloves, crushed
→ Stuffing
10 - 10 cups cubed day-old bread (about 1 loaf)
11 - 1/2 cup unsalted butter
12 - 1 large onion, diced
13 - 2 celery stalks, diced
14 - 2 carrots, diced
15 - 2 garlic cloves, minced
16 - 1/4 cup chopped fresh parsley
17 - 1 tbsp fresh sage, chopped (or 1 tsp dried)
18 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
19 - 2 cups low-sodium chicken or turkey broth
20 - 2 large eggs, beaten
21 - 1 tsp salt
22 - 1/2 tsp black pepper
# How to Prepare:
01 - Preheat oven to 325°F.
02 - Remove giblets from turkey; pat dry with paper towels. Season the cavity with 1 tsp salt and 1/2 tsp pepper.
03 - Place lemon halves, quartered onion, and crushed garlic cloves inside the turkey cavity. Tuck wings under and tie legs together with kitchen twine.
04 - Rub the turkey’s exterior with olive oil or melted butter, then season evenly with remaining salt, pepper, thyme, and rosemary.
05 - Melt butter in a large skillet over medium heat. Add diced onion, celery, carrots, and minced garlic; sauté until softened, approximately 7 minutes.
06 - In a large bowl, mix sautéed vegetables with bread cubes, chopped parsley, sage, thyme, salt, and pepper. Stir in broth and beaten eggs until bread is moistened but not soggy.
07 - Loosely fill the turkey cavity with stuffing without packing. Place any remaining stuffing in a buttered baking dish; cover with foil and set aside.
08 - Place turkey breast-side up on a rack in a roasting pan. Roast for 3 to 3½ hours, basting occasionally with pan juices, approximately 15 minutes per pound.
09 - During the last hour of roasting, place extra stuffing in the oven. Remove foil for final 15 minutes to brown.
10 - Ensure the thickest part of the thigh reaches an internal temperature of 165°F. Remove turkey from oven and tent loosely with foil.
11 - Allow turkey to rest for 20 to 30 minutes before carving. Serve sliced poultry alongside the stuffing.
# Expert Advice:
01 -
- The combination of aromatic cavity fillings and brined herbs creates turkey that stays juicy while the skin crisps to mahogany perfection.
- Homemade stuffing soaked with broth and eggs becomes golden, comforting, and actually tastes like real bread rather than a sponge.
- Basting throughout keeps everything moist, and letting the turkey rest ensures every slice is tender and flavorful.
02 -
- Never skip the resting period—those 20 to 30 minutes are when the magic happens, as the meat absorbs all the juices instead of spilling them onto your cutting board.
- If your turkey is browning too quickly and the skin looks like it might burn, loosely tent the whole bird with foil for the remaining time; the skin will still be crispy underneath.
- The stuffing should be mixed gently and not packed into the cavity—air pockets help it cook evenly and stay fluffy rather than dense.
03 -
- Pour 1 cup of broth into the roasting pan before the turkey goes in; this creates steam and keeps the meat moist from the very beginning.
- Chopped apples or dried cranberries stirred into the stuffing add a subtle sweetness that feels festive without overpowering the savory herbs.