Thanksgiving turkey with stuffing (Print-Friendly Version)

A tender turkey rubbed with herb butter, filled with stuffing and aromatic vegetables for a festive feast.

# Ingredients Required:

→ Poultry

01 - 1 whole turkey, 5.4-6.4 kg

→ Butter and Seasoning

02 - 227 g butter, softened
03 - 30 g salt
04 - 15 g black pepper
05 - 4 cloves garlic, minced

→ Vegetables

06 - 1 large onion, chopped
07 - 2 medium carrots, chopped
08 - 2 stalks celery, chopped

→ Stuffing and Broth

09 - 1 box stuffing mix
10 - 946 ml chicken broth

# Detailed Directions:

01 - Set the oven temperature to 175°C (350°F).
02 - Remove giblets from turkey cavity and pat the bird dry with paper towels.
03 - Spread softened butter evenly over the entire turkey surface, then season generously with salt and black pepper.
04 - Fill the turkey cavity with stuffing mix, chopped onion, minced garlic, carrots, and celery, distributing evenly.
05 - Place the stuffed turkey into a roasting pan and cover it loosely with aluminum foil.
06 - Cook in the oven for approximately 2.5 to 3 hours. Remove the foil during the last hour to allow the skin to brown.
07 - Insert a meat thermometer into the thickest part of the thigh ensuring the temperature reaches 75°C (165°F).
08 - Allow the turkey to rest uncovered for 30 minutes to let juices redistribute before slicing.

# Helpful Advice:

01 - Ensure the turkey is completely thawed prior to cooking to guarantee even doneness.
02 - Use a reliable meat thermometer for precise temperature monitoring.
03 - Resting the bird enhances moisture retention and tenderness.

Return