Entree: United States – North America – Roast Turkey with Bread Stuffing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 25 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole turkey, approx. 6 lb (2.7 kg) total
- 6 tbsp (90 g) unsalted butter, softened
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) black pepper
- 1 large onion, chopped (about 8 oz (225 g))
- 2 stalks celery, chopped (about 4 oz (115 g))
- 2 cloves garlic, minced
- 8 cups (240 g) stale bread cubes (white or country loaf)
- 2 tbsp (30 ml) fresh sage, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) fresh thyme leaves, chopped
- 1 1/2 cups (360 ml) low-sodium chicken or turkey stock
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) prepared cranberry sauce (optional, for serving)
- For pan gravy:
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) low-sodium chicken or turkey stock, warmed
- Salt and pepper to taste

Show original ingredient measurements

- 1 whole turkey, approx. 6 lb (2.7 kg) total
- 6 tbsp (90 g) unsalted butter, softened
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) black pepper
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 stalks celery, chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 8 cups (240 g) stale bread cubes (white or country loaf)
- 2 tbsp (30 ml) fresh sage, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) fresh thyme leaves, chopped
- 1 1/2 cups (360 ml) low-sodium chicken or turkey stock
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) prepared cranberry sauce (optional, for serving)
- For pan gravy:
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) low-sodium chicken or turkey stock, warmed
- Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F (165°C). Pat the turkey dry inside and out; season the cavity lightly with salt and pepper.
2. In a skillet over medium heat, melt 2 tbsp (30 ml) butter with 1 tbsp (15 ml) olive oil. Sauté the onion, celery, and garlic until softened, 6–8 minutes. Transfer to a bowl; stir in bread cubes, herbs, and 1 cup (240 ml) stock until moistened; season with salt and pepper.
3. Loosely fill the turkey cavity with stuffing (do not overpack). Tie the legs and tuck wings. Rub the outside with remaining butter; season the skin with kosher salt and black pepper.
4. Place the turkey breast-side up on a rack in a roasting pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 2 to 2 1/2 hours for a 6 lb (2.7 kg) bird. Baste occasionally with pan juices.
5. Remove turkey to a cutting board and tent with foil; let rest 20–30 minutes while you make the gravy.
6. For the gravy, pour drippings from the roasting pan into a fat separator or skim fat into a saucepan, reserving about 2 tbsp (30 ml) fat. Whisk in flour and cook 1–2 minutes. Gradually whisk in 1 1/2 cups (360 ml) warmed stock; simmer until thickened, 3–5 minutes. Season to taste.
7. Carve the turkey and serve with stuffing, pan gravy, and cranberry sauce.