📝 About This Recipe
This quintessential centerpiece celebrates the golden standard of holiday dining, featuring a succulent, brine-kissed bird draped in a fragrant herb-infused butter. The stuffing is a masterclass in texture, combining toasted artisanal bread with savory sausage and fresh aromatics that soak up the rich pan drippings. It is a timeless recipe designed to deliver crispy, bronzed skin and incredibly moist meat that tastes like home.
🥗 Ingredients
The Turkey
- 12-14 pounds Whole Turkey (thoroughly thawed, neck and giblets removed)
- 1 cup Unsalted Butter (softened to room temperature)
- 3 tablespoons Fresh Sage, Rosemary, and Thyme (finely minced)
- 2 tablespoons Kosher Salt (plus more for the cavity)
- 1 tablespoon Black Pepper (freshly cracked)
The Stuffing
- 10-12 cups White Bread Cubes (dried overnight or toasted)
- 1 pound Pork Sausage (browned and crumbled)
- 2 cups Yellow Onion (finely diced)
- 1.5 cups Celery (chopped)
- 2-3 cups Chicken or Turkey Stock (low sodium)
- 1 Egg (beaten)
Aromatics for Cavity
- 1 Lemon (halved)
- 1 head Garlic (halved crosswise)
- 1 Yellow Onion (quartered)
👨🍳 Instructions
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1
Remove the turkey from the refrigerator 1 hour before roasting to take the chill off. Preheat your oven to 325°F (165°C).
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2
Prepare the herb butter by mixing the softened butter, minced sage, rosemary, thyme, salt, and pepper in a small bowl until smooth.
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3
Pat the turkey extremely dry with paper towels. A dry skin is the secret to a crispy, golden-brown finish.
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4
Gently loosen the skin over the breast meat using your fingers and spread half of the herb butter directly onto the meat under the skin.
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5
Rub the remaining butter all over the outside of the skin and inside the cavity. Stuff the cavity with the lemon, garlic, and onion quarters.
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6
For the stuffing, sauté the onions and celery in a large pan with a bit of butter until translucent. Mix in the browned sausage and dried bread cubes.
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7
Slowly drizzle the stock over the bread mixture until moist but not soggy. Stir in the beaten egg to act as a binder.
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8
Loosely fill the turkey cavity with stuffing (do not pack it tightly) and place the remaining stuffing in a buttered baking dish to cook separately.
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9
Truss the turkey legs with kitchen twine and tuck the wing tips under the body. Place the turkey on a roasting rack in a heavy pan.
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10
Roast the turkey, basting with pan drippings every 45 minutes. If the skin browns too quickly, tent the breast loosely with aluminum foil.
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11
Cook until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh and the center of the stuffing.
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12
Carefully transfer the turkey to a carving board and let it rest for at least 30-45 minutes. This allows juices to redistribute for maximum tenderness.
💡 Chef's Tips
Always use a meat thermometer rather than relying on the 'plastic pop-up' timers which are often inaccurate. If using a frozen turkey, ensure it thaws completely in the fridge (allow 24 hours for every 5 pounds). Don't over-stuff the bird; stuffing expands as it absorbs juices and needs room to heat through safely. For the crispiest skin, salt the turkey the night before and leave it uncovered in the fridge to air-dry.
🍽️ Serving Suggestions
Serve with a rich giblet gravy and tart cranberry orange relish. Pair with a buttery Garlic Mashed Potato or a sweet Potato Casserole with pecans. For vegetables, honey-glazed carrots or roasted Brussels sprouts with balsamic glaze work beautifully. A crisp Chardonnay or a light-bodied Pinot Noir complements the savory herbs and poultry perfectly.