Name: Oven Roasted Stuffed Turkey
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 whole turkey (12-14 lbs), thawed; 1/2 cup unsalted butter, melted; Salt and black pepper, to taste; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp paprika; 2 cups chicken or turkey broth (for basting); Stuffing:; 10 cups cubed day-old bread; 1/2 cup unsalted butter; 1 medium onion, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 1/2 tsp dried sage; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 to 2 cups chicken broth (to moisten stuffing); 2 eggs, beaten

Description

A classic oven-roasted stuffed turkey with a savory herb and bread stuffing – perfect for holiday gatherings or a special family dinner.

Ingredients

Units Scale

1 whole turkey (12–14 lbs), thawed
1/2 cup unsalted butter, melted
Salt and black pepper, to taste
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
2 cups chicken or turkey broth (for basting)
Stuffing:
10 cups cubed day-old bread
1/2 cup unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1 1/2 to 2 cups chicken broth (to moisten stuffing)
2 eggs, beaten

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Instructions

Preheat oven to 325°F (165°C).
In a large skillet, melt butter and sauté onion, celery, and garlic until soft. Add sage, thyme, salt, and pepper.
Place cubed bread in a large bowl. Pour sautéed mixture over bread and mix. Add enough broth to moisten, then mix in beaten eggs.
Rinse the turkey and pat dry. Season the cavity with salt and pepper. Loosely spoon the stuffing into the cavity.
Tuck the wings under the bird and tie the legs together with kitchen twine. Rub the skin with melted butter and season with garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
Place turkey breast-side up on a rack in a roasting pan. Add broth to the bottom of the pan.
Roast for 3 1/2 to 4 1/2 hours, basting every 30-45 minutes with pan juices. Cover loosely with foil if the skin browns too quickly.
Check internal temperature: the thickest part of the thigh should be 165°F (74°C), and stuffing 165°F inside the bird.
Let rest for at least 20-30 minutes before carving.

Notes

Use a meat thermometer for accurate doneness.
Stuffing can be baked separately if preferred.
Use fresh herbs for more flavor if available.

Nutrition

Serving Size: 1 slice turkey with stuffing
Calories: 480
Sugar: 3g
Sodium: 620mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 45g
Cholesterol: 160mg