Roast Turkey With Stuffing
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It's probably the most iconic Thanksgiving and Christmas dish: try this step-by-step recipe for Thanksgiving roast turkey with stuffing
16 November, 2012
ingredients
Croutons
120 g, wholemeal
Chicken stock
750 ml
Celery
4 stalks, cut into 2 cm pieces
Onion
2 each, medium and chopped
Sage
1 tbsp dried leaves, crushed
Marjoram
1 tsp
Salt
1 tsp
Butter
3 tbsp, soft
Salt
4 tsp
Pepper
2 tsp
Turkey
1, approx. 4 kg, giblets removed
Preparation
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Stir together all the stuffing ingredients, season with ground black pepper and stuff into the turkey cavity.
Mix together the butter, salt and pepper. Rub the mixture over the outside of the turkey and under the skin. Truss the turkey.
Roast until the meat thermometer reads 80°C (about 3 1/2 to 4 hours), basting occasionally with the meat juices. Cover loosely with foil if the turkey browns too quickly. Allow the turkey to rest for 30 minutes before carving.
Serve on a platter with fresh herbs, vegetables and fruit of your choosing, such as bay leaves, parsley, rosemary sprigs, sage, pattypan squash, cherry tomatoes, apples, grapes, pears and cranberries.
Looking for other stuffing recipes? Don't miss our stuffing recipes for three different turkey stuffings.
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