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Monday, November 14 2011
 Roast turkey is often the centerpiece of Thanksgiving celebrations. This recipe helps cooks prepare a moist bird stuffed with flavor.

Servings: Makes 12 to 14 servings.

1-1/2 cups sliced celery (3 stalks) 1 cup chopped onion (1 large)1/2 cup butter or margarine1 Tbsp. snipped fresh sage or 1 tsp. poultry seasoning or ground sage 1/2 tsp. salt 1/4 tsp. freshly ground pepper 12 cups dry bread cubes 3/4 to 1 cup chicken broth1 10- to 12-lb. turkey 2 Tbsp. olive oil Small red cooking apples (optional) Fresh herb sprigs (optional)
1 Preheat oven to 325 degrees F. For stuffing, in a large skillet cook celery and onion in hot butter over medium heat for 3 minutes or until tender. Remove from heat. Stir in sage and black pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough of the chicken broth to moisten, tossing lightly to combine.
2 Remove neck and giblets from the turkey. Rinse the inside of the turkey; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back; fasten with a skewer. Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated through.) Tie legs to tail with 100%-cotton kitchen string or tuck the ends of the drumsticks under the band of skin across the tail. Twist the wing tips under the back.
3 Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and pepper. Insert an oven-going meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover turkey loosely with foil. Roast turkey for 2-1/2 hours.
4 Cut the string or band of skin between the drumsticks so the thighs will cook evenly. Uncover; roast for 45 minutes to 1-1/4 hours more or until meat thermometer registers 180 degrees F and an instant-read thermometer inserted in stuffing registers at least 165 degrees F. Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb sprigs. Makes 12 to 14 servings.

Nutrition Facts
Calories 436, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 123 mg, Sodium 425 mg, Carbohydrate 20 g, Fiber 1 g, Protein 40 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:18 am   |  Permalink   |  0 Comments  |  Email

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