There¡¯s nothing like the aroma of perfectly roasted turkey filling the air during a festive gathering. This roasted, stuffed turkey recipe is a classic centerpiece that combines the savory flavors of herb-infused stuffing with tender, juicy meat, creating a dish sure to impress your guests. The turkey is seasoned to perfection, and the stuffing - made from bread, vegetables and spices - adds delightful texture and flavor that complements the rich turkey. Whether it¡¯s for Thanksgiving, Christmas or any special occasion, this recipe brings a touch of warmth and celebration to your table. Let¡¯s get started on creating this memorable dish!
INGREDIENTS:
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1 whole turkey (12-14 pounds), thawed
1 cup unsalted butter, softened
2 tablespoons olive oil
Salt and pepper to taste
1 onion, chopped
2 celery stalks, chopped
3 cups bread cubes (preferably stale)
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup chicken broth
2 eggs, beaten
Fresh herbs for garnish (optional)
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INSTRUCTIONS:
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1. Preheat the Oven
Preheat your oven to 325¡ãF (165¡ãC).
2. Prepare stuffing
In a large skillet, melt 1/2 cup butter over medium heat. Add the chopped onion and celery, sauteing until softened, about 5 to 7 minutes. In a large bowl, combine the bread cubes, sauteed vegetables, sage, thyme, rosemary, salt and pepper. Pour in the chicken broth and beaten eggs, mixing until well-combined.
3. Prepare the Turkey
Remove the turkey giblets, and rinse the turkey inside and out. Pat dry with paper towels. Rub the remaining 1/2 cup softened butter all over the turkey, including under the skin, where possible. Season generously with salt and pepper.
4. Stuff the Turkey
Gently spoon the stuffing in the cavity of the turkey. Be careful not to overstuff, as the stuffing will expand while cooking. Secure the opening with kitchen twine or toothpicks.
5. Roast the Turkey
Place the turkey, breast side up, in a roasting pan. Tuck the wing tips under the body to prevent burning. Roast in the preheated oven, basting every 30 minutes with pan juices. The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165¡ãF (75¡ãC), usually about three to four hours.
6. Rest, and Serve
Once cooked, remove the turkey from the oven, and let it rest for at least 20 minutes before carving. This allows the juice to redistribute for moist turkey. Serve garnished with fresh herbs, alongside your favorite sides.
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Enjoy the delightful flavor of this roasted, stuffed turkey, a dish that embodies the spirit of celebration and togetherness!
