Description
A juicy, whole-roasted turkey filled with a savory blend of bread cubes, fresh sage, and thyme. Perfectly golden-brown skin with a moist, aromatic interior.
Ingredients
Scale
- 12–14 lb whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme, minced
- 6 cups dried bread cubes
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and garlic, sautéing until translucent and soft.
- Stir in the minced sage and thyme. Remove from heat and mix the sautéed vegetables with bread cubes and chicken broth until moistened.
- Remove giblets from the turkey. Pat the skin completely dry with paper towels and season the inside of the cavity with salt and pepper.
- Fill the turkey cavity with the herb stuffing, pressing it in firmly but not packing it too tightly.
- Combine softened butter with sage, thyme, salt, and pepper. Rub this mixture under the skin of the breast and all over the exterior of the bird.
- Place the turkey on a roasting rack in a pan. Roast for 3 to 4 hours, basting every hour with pan drippings.
- Check that the thickest part of the breast and the center of the stuffing both reach 165°F (74°C).
- Remove from oven and let the turkey rest on a carving board for 30 to 45 minutes before slicing.