Roast Turkey with Stuffing

Ingredients

• 1 whole turkey, about 12 lbs, giblets removed
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 loaf day-old sourdough bread, cubed
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 2 cups chicken or turkey stock
• 2 eggs, beaten
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and black pepper to taste

Steps

1. 1

   1. Pat the turkey dry and let it sit at room temperature for one hour. Mix the softened butter with the fresh herbs, garlic, paprika, salt, and pepper, then rub it thoroughly under and over the skin.

2. 2

   2. Sauté the diced onion and celery in olive oil over medium heat until softened, about 8 minutes. Combine with the bread cubes, dried herbs, beaten eggs, and enough stock to moisten the mixture without making it soggy.

3. 3

   3. Loosely fill the turkey cavity with the stuffing, then truss the legs with kitchen twine. Place remaining stuffing in a buttered baking dish, cover with foil, and set aside.

4. 4

   4. Roast the turkey on a rack in a roasting pan at 325°F, basting every 45 minutes with pan juices, until a thermometer inserted into the thickest part of the thigh reads 165°F, roughly 3 to 3.5 hours.

5. 5

   5. During the last 45 minutes, uncover the extra stuffing dish and place it in the oven alongside the turkey to bake until golden on top.

6. 6

   6. Remove the turkey from the oven, tent loosely with foil, and rest for 30 minutes before carving. Serve with the stuffing scooped alongside.