Roast Turkey with Herbed Stuffing

By á-646

Traditional stuffed turkey recipe.

Ingredients

• Herb Seasoning Rub:
• 12 lbs whole turkey
• 1 tablespoon poultry seasoning
• 3 tablespoons corn (or vegetable) oil
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons dried rosemary
• 3 cloves peeled garlic
• 1 teaspoon salt
• black pepper, generous grating
• 2 bay leaves
• Stuffing:
• 1 cup (250 mL) butter
• 4-1/2 cups (1.125 L) chopped celery
• 4 cups (1 L) chopped onion
• 1/2 cup (125 mL) poultry seasoning
• 1-1/2 tsp (7 mL) salt
• 1-1/2 tsp (7 mL) pepper
• 2 loaves cubed whole wheat bread

Details

Servings 12

Preparation

Step 1

Herb Seasoning Rub:
Combine all ingredients in the mixing cup of a hand blender and blend thoroughly. (Or, chop ingredients finely by hand and mix together with the oil.) Set aside.

Stuffing:
In large Dutch oven, melt butter over medium heat; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened.

In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. (Can be covered and refrigerated for up to 1 day.)

The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add some broth.

If it is soggy and squeezes together tightly, add a little more bread pieces.

If the bird has skin which is binding it's legs together, cut this.

Rinse the bird, remove giblets and neck for gravy, and pat the insides to remove some of the moisture.

Place the rack inside roasting pan. Set the bird breast side down on the rack. Rub some of the seasoning rub into the back and sides of the turkey. Flip the bird over and continue with the remaining rub on the top, under the skin, and all interiors of the bird.

Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird. The tighter you push it in, the moister the stuffing will be.

Stuff the neck cavity.

If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours.

Wrap the legs and wings with foil, they will cook quickly.

Put a piece of loose foil over the entire bird.

Roast at 325°F for about 3 hours.

Remove all of the foil, setting it aside and roast for another hour.

If the turkey does not have a pop up timer, use a meat thermometer.

When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird.

Remove the stuffing from the bird and mix it in with the crock pot stuffing.

Carve the turkey and serve on a platter.