📝 About This Recipe
This quintessential centerpiece features a golden-brown, butter-basted turkey that is succulent to the bone and infused with aromatic garden herbs. The accompanying stuffing is a savory masterpiece, combining artisanal sourdough bread with spicy Italian sausage and crisp aromatics to soak up the rich poultry juices. It’s a timeless holiday tradition that promises a perfect balance of crispy skin, tender meat, and soul-warming flavors.
🥗 Ingredients
The Bird
- 12-14 pounds Whole Turkey (thawed completely, 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 Sourdough Bread (cut into 1-inch cubes and dried overnight)
- 1 pound Italian Pork Sausage (bulk or casings removed)
- 2 cups Yellow Onion (diced)
- 1.5 cups Celery (sliced)
- 2-3 cups Chicken or Turkey Stock (low sodium)
- 1 Large Egg (beaten)
Aromatics for the Pan
- 2 large Carrots (roughly chopped)
- 1 head Garlic (halved crosswise)
- 1 Lemon (quartered)
👨🍳 Instructions
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1
Remove the turkey from the refrigerator 1 hour before roasting to take the chill off. Pat the skin extremely dry with paper towels; this is the secret to crispy skin.
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2
Preheat your oven to 325°F (165°C). Position the oven rack in the lowest third of the oven.
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3
In a medium bowl, prepare the herb butter by mixing the softened butter, minced herbs, salt, and pepper until well combined.
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4
Prepare the stuffing: In a large skillet, brown the sausage over medium heat. Add onions and celery, sautéing until translucent (about 8 minutes). Toss this mixture with the bread cubes in a large bowl.
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5
Whisk the egg into 2 cups of stock and pour over the bread mixture. Toss gently. The bread should be moist but not soggy. Add more stock if needed.
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6
Loosen the skin over the turkey breast using your fingers. Spread half of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the skin.
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7
Loosely fill the turkey cavity with the stuffing. Do not pack it too tightly, as it needs room to expand and heat through. Place any extra stuffing in a buttered baking dish to cook separately.
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8
Tuck the wing tips under the body and tie the legs together with kitchen twine. Place the turkey on a rack in a large roasting pan.
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9
Scatter the chopped carrots, garlic, and lemon in the bottom of the roasting pan. Add 1 cup of water or stock to the pan to prevent drippings from burning.
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10
Roast the turkey, basting with pan juices 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 inserted into the thickest part of the thigh (without touching bone) and the center of the stuffing reaches 165°F (74°C).
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12
Carefully transfer the turkey to a carving board. Let it rest, uncovered, for at least 30-45 minutes. This allows the juices to redistribute for moist meat.
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13
Carve the turkey and scoop the stuffing into a serving bowl. Serve with gravy made from the pan drippings.
💡 Chef's Tips
Use a digital meat thermometer; it is the only way to ensure the turkey is cooked perfectly without drying out. If the bread for the stuffing isn't dry, toast the cubes in a 300°F oven for 15 minutes before mixing. Always salt the inside of the turkey cavity before stuffing to season the bird from the inside out. Avoid opening the oven door too frequently, as the temperature drop can add significant time to the roasting process. For the juiciest meat, never skip the resting period—45 minutes is ideal for a bird of this size.
🍽️ Serving Suggestions
Pair with a crisp, acidic Riesling or a light-bodied Pinot Noir to cut through the richness of the meat. Serve alongside a tart cranberry-orange relish to provide a bright contrast to the savory stuffing. Creamy mashed potatoes with roasted garlic are the perfect vessel for the homemade turkey gravy. Roasted Brussels sprouts with a balsamic glaze add a lovely charred, earthy element to the plate. Finish the meal with a classic pumpkin pie or a warm apple galette.