Recipe Junction

Our Favorite Recipes'

Basic Stuffed Roast Turkey

10 to 12 servings

• 12-to 14-pound turkey, thawed if purchased frozen
• 3 tablespoons unsalted butter, melted and cooled (or olive oil)
• 2 tablespoons kosher salt
• 2 tablespoons dried sage
• 1 tablespoon freshly ground black pepper
• 1 teaspoon nutmeg
• 18 to 19 cups prepared stuffing
• 1 cup low-salt chicken broth

Preheat oven to 325 degrees. Rinse and dry the turkey, then rub it all over, inside and out, with the melted butter or oil. Season turkey with the salt, sage, pepper and nutmeg.

Loosely pack central cavity and hollow under flap of skin at top of breast with 6 to 7 cups of stuffing, tucking flap under bird. Spoon remaining stuffing into a large, buttered baking dish and refrigerate it. Set turkey in a large roasting pan, tucking wings under bird. Set turkey in the oven to roast.

After 3 hours of roasting, remove baking dish of stuffing from refrigerator. Drizzle the stuffing with the broth and cover with lightly oiled foil. Bake with the turkey for 1 hour, uncovering the dish during the final 15 minutes.

The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) registers 170 degrees, about 4 hours total. If the skin browns too quickly, cover bird loosely with foil. Remove turkey from the oven and let it rest in the pan for 5 minutes before carefully transferring it to a platter.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon