Description
This Juicy Herb-Roasted Thanksgiving Turkey with Savory Stuffing is a classic holiday centerpiece. Featuring a whole turkey rubbed with a fragrant mixture of fresh rosemary, thyme, sage, garlic, and butter, it’s roasted to perfection to achieve tender, juicy meat with crispy skin. The savory stuffing is a delightful combination of sautéed onions, celery, bread cubes, dried cranberries or raisins, nuts, and chicken broth, making it a flavorful complement to the turkey. Perfect for Thanksgiving or any festive gathering, this recipe brings a comforting and aromatic experience to your dinner table.
Ingredients
Scale
Turkey and Herb Butter
- 1 whole turkey (12-14 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
Stuffing
- 3 cups bread cubes (preferably sourdough or French bread)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 cup dried cranberries or raisins
- 1/2 cup walnuts or pecans, chopped
- 2 cups low-sodium chicken broth
- 2 large eggs, beaten
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for roasting the turkey evenly.
- Prepare Turkey: Remove the giblets and neck from the turkey cavity, rinse the bird under cold water, then pat it dry thoroughly with paper towels to ensure crispy skin.
- Make Herb Butter: In a small bowl, combine softened butter, olive oil, chopped rosemary, thyme, sage, minced garlic, salt, and black pepper to create a flavorful herb butter mixture.
- Apply Herb Butter: Gently loosen the skin of the turkey breast without tearing it and spread about half of the herb butter mixture under the skin. Rub the remaining butter mixture all over the turkey’s exterior for maximum flavor.
- Season Cavity: Lightly season the turkey cavity with a pinch of salt and pepper to enhance the meat inside.
- Sauté Vegetables: In a large skillet over medium heat, sauté chopped onions and celery in a little olive oil until softened, about 5-7 minutes, to build flavor for the stuffing.
- Prepare Stuffing Mixture: In a large bowl, combine the sautéed onions and celery with bread cubes, dried cranberries or raisins, chopped nuts, beaten eggs, and enough chicken broth to moisten. Stir until well mixed.
- Stuff Turkey: Loosely fill the turkey cavity with the stuffing mixture to allow room for expansion during cooking. Excess stuffing can be baked separately in a greased dish.
- Position Turkey: Place the turkey breast side up on a roasting rack inside a large roasting pan. Tuck wing tips underneath to prevent burning.
- Roast Turkey: Roast the turkey in the preheated oven, basting every 30 minutes with pan juices to retain moisture. Roast until the internal temperature registers 165°F (74°C) in the thickest part of the thigh, roughly 3-4 hours.
- Protect Skin: If the skin browns too quickly, tent the turkey loosely with aluminum foil to avoid burning.
- Rest Turkey: After roasting, remove the turkey and cover with foil. Let it rest for 20-30 minutes before carving to allow juices to redistribute.
- Bake Extra Stuffing: If any stuffing remains, bake it in the oven for 30-40 minutes until it’s golden brown and cooked through.
Notes
- Ensure the turkey is completely thawed before starting for even cooking.
- You can adjust herbs according to preference or availability.
- Use a meat thermometer for accurate doneness to prevent under- or overcooking.
- Resting the turkey is essential to keep it juicy when carving.
- If fresh herbs are not available, dried herbs can be used at half the amount.
- Stuffing the turkey loosely allows for proper heat circulation and cooking; over-packing may cause uneven cooking.
- Leftover stuffing can be refrigerated and reheated later.
