Roasted Turkey with Stuffing

A table with a turkey, stuffing, gravy and rolls.

5 from 42 votes

This easy roasted turkey is perfect for beginners. Follow my directions and you'll be enjoying roasted turkey and stuffing in no time at all.

Prep Time30

Cook Time2 30

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 831kcal

Author: Laura

Ingredients

3/4 cup unsalted butter
1 ounce fresh poultry herbs a mix of sage, rosemary, parsley OR 2 TBSP dried poultry seasoning, taste the stuffing and add more as needed
1 tsp salt divided
1 cup chopped onion
1 cup chopped celery
10 pound turkey thawed, giblets removed, and turkey cleaned as desired, wash inside and out if that appeals to you, pat dry
16 ounce corn bread stuffing mix
2 cups chicken broth

Instructions

preheat the oven to 350°
heat 1/2 cup of butter in a large frying pan over medium heat
when the butter melts add the onion and celery cook it until soft, stirring occasionally
in a saucepan melt the additional 1/4 cup of butter
if using fresh herbs chop 2 TBSP of mixed herbs and add to the 1/4 cup of melted butter along with 1 tsp salt, if using dried herbs use about 1 TBSP poultry seasoning, set aside to cool a bit to rub on the turkey
chop two more TBSP of fresh herbs and add to the celery and onion, add 1 tsp salt, stir to combine
add 2 cups chicken broth, simmer together for 5 minutes
while it simmers place the turkey in the roasting pan
if it's not dry pat it dry
rub the bird inside and out with the herb infused butter, set it aside
back to the stuffing, pour the dry mix in a mixing bowl
pour the onion celery mix over the stuffing and toss to combine, try to keep it loose and not compacted, if you boiled the liquid away you may need to add another splash of broth
put the stuffing into the turkey cavity and the neck cavity, generally I overstuff the bird and kind of pile over the cavity opening so I don't have any leftover stuffing, but it is important not to force it all in and pack it tightly, discard any leftover stuffing because you don't want any turkey juice in that stuffing sitting in the refrigerator
once stuffed place the turkey in the hot oven and roast it for 15 minutes per pound or until an instant read digital thermometor reads 165°, baste with pan juice every 30 minutes or so
alternately you can cover it with foil and bake until it's 150° on a thermometor, basting as above, then remove the foil and roast until the skin is crispy and brown and then temperature is 165°
once removed from the oven remove the stuffing from the turkey, and cover it to keep it warm
let the turkey rest for 10-15 minutes
remove to a large carving board and carve the turkey
pour off the juices to make gravy or make turkey broth or soup
serve the turkey and stuffing together

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