📝 About This Recipe
This quintessential centerpiece brings together the nostalgic warmth of a traditional holiday feast with elevated culinary techniques. The turkey is treated with a luxurious herb butter that ensures a shatteringly crisp, golden-brown skin while keeping the breast meat exceptionally succulent. Paired with a rustic sourdough stuffing infused with leeks, celery, and fresh sage, this dish is a masterclass in balanced textures and deep, savory flavors.
🥗 Ingredients
The Turkey
- 12-14 pounds Whole Turkey (fully thawed, neck and giblets removed)
- 1 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Fresh Rosemary (finely minced)
- 2 tablespoons Fresh Thyme (finely minced)
- 2 tablespoons Kosher Salt (plus more for the cavity)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 head Garlic (halved crosswise)
- 1 large Yellow Onion (quartered)
The Sourdough Stuffing
- 10-12 cups Sourdough Bread (cut into 1-inch cubes and dried overnight)
- 1/2 cup Unsalted Butter (for sautéing)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 stalks Celery (finely chopped)
- 1 tablespoon Fresh Sage (minced)
- 2.5 cups Chicken or Turkey Stock (low sodium)
- 1 Egg (beaten, to bind the stuffing)
👨🍳 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 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 finish.
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4
Generously salt the internal cavity of the bird, then stuff with the halved garlic head and quartered onion.
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5
Carefully loosen the skin over the breast meat with your fingers and spread about half of the herb butter directly onto the meat. Rub the remaining butter all over the outside of the skin.
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6
Truss the legs with kitchen twine and tuck the wing tips under the body. Place the turkey on a roasting rack set inside a large roasting pan.
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7
Roast the turkey in the oven. Calculate roughly 13-15 minutes per pound. Baste with pan juices every 45 minutes.
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8
While the turkey roasts, prepare the stuffing. Melt 1/2 cup butter in a large skillet over medium heat. Add leeks and celery, cooking until softened (about 8-10 minutes).
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9
In a large bowl, toss the dried sourdough cubes with the sautéed vegetables, sage, and a pinch of salt.
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10
Whisk the egg into the stock and pour over the bread mixture. Toss gently until the liquid is absorbed but the bread isn't mushy.
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11
Transfer the stuffing to a buttered baking dish. Bake alongside the turkey during the last 45-60 minutes of roasting until the top is golden and crisp.
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12
Check the turkey's temperature. It is done when an instant-read thermometer hits 165°F (74°C) in the thickest part of the thigh without touching bone.
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13
Remove the turkey from the oven and transfer to a carving board. Tent loosely with foil and let it rest for at least 30-45 minutes before carving to allow juices to redistribute.
💡 Chef's Tips
Always use a meat thermometer rather than relying on the 'pop-up' timers which often lead to overcooking. If the breast skin is browning too quickly, create a small 'tent' of aluminum foil to protect it while the legs finish. For the best stuffing texture, use high-quality artisanal sourdough rather than pre-bagged croutons. Don't skip the resting period; carving too early will cause all the delicious juices to run out, leaving the meat dry. If you want extra crispy stuffing, drizzle a few tablespoons of the turkey's melted herb butter over the top before baking.
🍽️ Serving Suggestions
Serve with a bright, tart cranberry orange relish to cut through the richness of the meat. Pair with a buttery Chardonnay or a light-bodied Pinot Noir. Accompany with silky garlic mashed potatoes and honey-glazed roasted carrots. A side of traditional giblet gravy made from the pan drippings is essential for drizzling over both the turkey and stuffing.