Perfect Roast Turkey with Stuffing

A roasted Thanksgiving turkey garnished with citrus slices and green herbs.

5 from 5 votes

Classic Roast Turkey with Stuffing is easy to make from scratch! Our Roast Turkey is deliciously prepared with rich butter, fresh herbs, seasonings, and flavorful garlic and onions.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner

Cuisine: American

Keyword: best thanksgiving turkey, cooking a turkey, how to roast a turkey

Servings: Servings

Calories: 777kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the stuffing:

2 tablespoons butter
1 large yellow onion, finely diced
10 slices day-old bread, cut into cubes
1 teaspoon sea salt or Himalayan salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon chili powder
pinch ground nutmeg
4 tablespoons butter, at room temperature, chopped
1 large egg, lightly beaten to break up the yolk
¼ cup chopped pistachios
¼ cup dried cranberries
1 cup chicken broth

For the turkey:

12 to 14 pound whole turkey
¾ cup butter, softened
1½ to 2 tablespoons sea salt, or to taste
Fresh ground black pepper
1 bunch fresh rosemary
3 sprigs fresh thyme
4 cloves garlic, cut in half, longwise

Optional suggestions for vegetables:

2 red onions, quartered
2 large carrots, cut into 3-inch pieces
2 ribs celery, cut into 3-inch pieces
2 apples, quartered
1 head of garlic, cut in in half, crosswise

For serving:

1½ pound pumpkin, cut into 1-inch thick slices
2 tablespoons olive oil
salt and fresh ground black pepper, to taste
2 clementines, sliced, for garnish, optional
Fresh herbs, for garnish, optional

Instructions

Remove turkey from fridge about 1 to 2 hours before preparing it for roasting.
Meanwhile, get started on the stuffing and melt 2 tablespoons butter in a skillet set over medium heat.
Add the onions to the melted butter and cook until very tender, about 4 to 6 minutes. Stir frequently to prevent burning.
In a large mixing bowl combine the sautéed onions, cubed white bread, spices, butter, egg, pistachios, and cranberries. Pour the chicken broth over the mixture, and knead well with your fingers, or a large spoon, to get a compact mixture. Set aside.
To prepare the turkey, preheat the oven to 350°F, and remove all the giblets. Discard the giblets.
Soften the butter well. Using your hands, spread the butter all over the bird and under the skin. Then, generously sprinkle the turkey on all sides with salt and fresh ground black pepper.
Place the fresh rosemary, thyme, and halved garlic cloves inside the turkey cavity.
Place the prepared stuffing in the neck cavity and body cavity, and fasten turkey's legs with baking twine or with sprigs of rosemary. Transfer the turkey to the roasting pan.
Arrange the red onions, carrots, celery, apples, and garlic around the turkey in the pan. Cover the turkey with aluminum foil.
Place the pan on the lowest rack in the oven. Roast for about 3 to 3½ hours, or around 16 minutes per pound.
Please use an Instant Read Meat Thermometer to check for doneness. Turkey is done when the meat thermometer reads 170˚F at the thigh, and 160˚F at the breast.
Just under 1 hour before the end of roasting, remove the aluminum foil. Baste the turkey with the fat in the roasting pan. Return the turkey to the oven and continue roasting until golden, crispy, and fully done. Continue to baste every 15 minutes.
Transfer the roasted turkey to a platter, cover with foil, and tuck a towel around it. Let it rest for 1 hour before carving.
Meanwhile, preheat the oven to 400˚F.
Cut the pumpkin into slices and place them on a baking sheet; drizzle with oil, and season with salt and pepper.
Bake for 18 to 20 minutes, or until tender and browned on the edges.
Serve the roasted turkey with the roasted pumpkin, sprinkle with fresh spices and herbs, as desired, and garnish with clementines.

Notes

Turkey Size: Plan on 1-pound per person. That might sound like a lot, but that includes the weight of bones and giblets that you won't be eating.
Thawing the Turkey: Thaw your turkey in the fridge for one day PER 4 to 5 pounds. That means a 16-pound turkey will take about 4 days to thaw.
Rest the Turkey: Allowing the roasted turkey to rest for at least an hour before carving, will help the meat stay juicy.

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