Roast Turkey with Stuffing
A golden holiday turkey roasted with a savory bread stuffing and finished with pan gravy. The centerpiece of an American Thanksgiving table.
Ingredients
Instructions
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Heat oven to 325°F (165°C). Pat the turkey dry and place breast-up in a roasting pan.
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Mix butter with salt, pepper, and poultry seasoning; rub over the skin.
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Toss bread cubes with celery, onion, and broth; loosely fill the cavity with stuffing.
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Roast 3 to 3.5 hours, basting every hour, until the thigh reads 165°F.
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Rest the turkey 20 minutes, then carve and scoop out the stuffing.
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Simmer pan drippings with broth and a slurry to make gravy; serve alongside.
Nutrition
Per serving, estimated.
- Calories
- 520 kcal
- Protein
- 54g
- Carbs
- 22g
- Fat
- 24g
- Fiber
- 2g
Tips
- Dry brine the night before for crispier skin and seasoned meat.
- Use a meat thermometer so you pull it at the right moment.
- Tent with foil if the skin browns too fast.
Variations
- Add dried cranberries and pecans to the stuffing.
- Rub the skin with herb butter for extra flavor.
- Roast the stuffing separately in a dish for food-safety ease.
Frequently Asked Questions
Plan roughly 13 to 15 minutes per pound at 325°F, but always rely on a thermometer.
Yes, if the center of the stuffing reaches 165°F. Otherwise cook it separately.
Carve and refrigerate within 2 hours; use within 4 days or freeze.
