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Roasted Turkey with Traditional Stuffing

Roasted turkey with traditional stuffing is a beloved classic, a culinary masterpiece that graces the tables of families during special occasions like Thanksgiving and Christmas.

It’s a dish that exudes warmth, comfort, and the rich flavors of tradition. The process of preparing a succulent, golden-brown turkey with a delicious herb-infused stuffing is a time-honored practice that brings loved ones together and fills the air with the aroma of anticipation. In this recipe, I will guide you through the steps to create your own memorable roast turkey with savory stuffing that will become the centerpiece of your holiday feast.

Thanksgiving recipe, roasted turkey, christmas, dinner party, recipes, travel and home, travelandhome min

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For the Turkey

  • 1 whole turkey (5.4-6.4 kg or 12-14 pounds)
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • Salt and pepper to taste
  • 1 onion, quartered
  • 1 lemon, cut in half
  • 4-6 sprigs of fresh herbs (such as rosemary, thyme, and sage)

For the Stuffing

  • 8 cups (about 16 slices) of day-old white bread, cubed
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 cup (about 1 medium) diced onion
  • 1 cup (about 2-3 stalks) diced celery
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2-3 cups (480-720 ml) chicken or turkey broth

Do like this

1. Prepare the Turkey

  • Preheat your oven to 165°C (325°F).
  • Remove the giblets and neck from the turkey cavity.
  • Rinse the turkey inside and out with cold water, then pat it dry with paper towels.
  • Season the turkey with salt and pepper, both inside and outside.
  • Place the onion, lemon halves, and fresh herbs inside the turkey cavity.

2. Prepare the Stuffing

  • In a large skillet, melt the butter over medium heat.
  • Add the diced onions and celery and sauté until they are soft and translucent, about 5-7 minutes.
  • Stir in the dried sage, thyme, rosemary, salt, and pepper.
  • In a large mixing bowl, combine the cubed bread and the sautéed vegetable and herb mixture.
  • Slowly add the chicken or turkey broth, stirring, until the stuffing reaches your desired level of moisture. You want it moist but not soggy.

3. Stuff the Turkey

  • Loosely stuff the turkey with the prepared stuffing. Do not pack it tightly, as the stuffing will expand as it cooks.

4. Roast The Turkey

  • Place the stuffed turkey on a roasting rack in a large roasting pan.
  • Rub the softened butter all over the turkey’s skin.
  • Cover the turkey with aluminum foil, leaving a small gap for air circulation.
  • Roast the turkey in the preheated oven. The general rule is about 15 minutes of cooking time per pound (about 30 minutes per kilogram).
  • Remove the foil during the last hour of roasting to allow the skin to brown.

5. Check for Doneness

  • The turkey is done when it reaches an internal temperature of 74°C (165°F ) in the thickest part of the thigh, not touching the bone.

6. Rest and Carve

  • Once done, remove the turkey from the oven and let it rest for about 20-30 minutes before carving.

As you bring this roasted turkey with traditional stuffing to your table, you are not only serving a delicious meal but also carrying forward a tradition that has been cherished for generations. The tender, flavorful turkey and the aromatic stuffing are a testament to the joys of togetherness and gratitude that define holidays and celebrations.

I hope this recipe has brought you a taste of the heartwarming traditions that surround this iconic dish. May your table be filled with laughter and love as you enjoy this special meal with your friends and family. Happy cooking and happy feasting!

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