Description
A traditional roasted turkey filled with a savory sage and thyme bread stuffing and rubbed with compound herb butter for a golden, fragrant finish.
Ingredients
Scale
- 12–14 lb whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme, minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup unsalted butter for stuffing
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 6 cups dried bread cubes
- 1/2 cup chicken broth
Instructions
- Remove giblets and pat the turkey completely dry with paper towels.
- Mix softened butter with sage, thyme, salt, and pepper to create a compound butter.
- Sauté diced onion and celery in butter over medium heat until translucent.
- In a large bowl, combine sautéed vegetables, bread cubes, minced garlic, and a portion of the herb butter. Stir in chicken broth until moistened.
- Loosely fill the turkey cavity with the stuffing mixture and tie the legs with kitchen twine.
- Carefully loosen the breast skin and spread herb butter underneath. Rub the remaining butter over the entire exterior of the bird.
- Roast at 325°F (165°C) until a meat thermometer reads 165°F in the thigh and the stuffing center reaches 165°F.
- Transfer to a carving board and let the turkey rest for 30 minutes before carving.
- Prep Time: 45 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American