Roast Turkey with Stuffing

Ingredients

• 1 whole turkey, 12-14 lbs, patted dry
• 4 tablespoons unsalted butter, softened
• 6 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon smoked paprika
• 1 large onion, quartered
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 8 cups day-old sourdough bread, cubed
• 1 cup yellow onion, finely diced
• 3 celery stalks, finely diced
• 3 tablespoons unsalted butter
• 2 cups chicken or turkey stock
• 2 eggs, lightly beaten
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried sage
• Salt and black pepper to taste

Steps

1. 1

   1. Make the stuffing: sauté diced onion and celery in butter over medium heat until soft, about 8 minutes. Combine with bread cubes, parsley, dried sage, eggs, and enough stock to moisten but not soak the mixture. Season well and set aside.

2. 2

   2. Preheat the oven to 325°F. Mix softened butter with garlic, thyme, rosemary, sage, and smoked paprika into a paste. Loosen the turkey skin over the breast and rub the herb butter directly onto the meat and over the exterior.

3. 3

   3. Loosely fill the turkey cavity with stuffing — do not pack tightly. Truss the legs with kitchen twine and tuck the wing tips under the body. Place quartered onion, celery, and carrot in the roasting pan beneath the bird.

4. 4

   4. Roast the turkey breast-side up, basting with pan juices every 45 minutes. Tent with foil if the skin darkens too quickly. Cook until a thermometer inserted into the thickest part of the thigh reads 165°F, roughly 3 to 3.5 hours.

5. 5

   5. Remove the turkey from the oven and transfer to a cutting board. Rest uncovered for at least 30 minutes before carving. Spoon the stuffing from the cavity into a serving dish and serve alongside.