So, for those who don't have their final plans for the turkey and stuffing here is your last stop. This is delicious (tried and true) and turns out beautifully.
I hope everyone enjoys their holiday this weekend. And good luck with whatever part of the feast you are in charge of!!!
*Side note: For those who are appalled by cooking the stuffing OUTSIDE the turkey -- be warned. (Dad!) You will be directed to do so. If you cook the turkey stuffed you will almost for sure overcook your turkey or under-cook your stuffing. If stuffing is undercooked it can be a fabulous place for food poisoning. If you overcook your turkey it gets dry. Lose-lose. So here is the trick. Cook your stuffing outside of your turkey (*GASP*) and cook your turkey until it is perfectly done. Have your stuffing ready so that the second the turkey comes out, you can stuff the turkey. In the 15-20 minutes that the turkey needs to sit the stuffing will absorb the juices from the inside of the turkey that would otherwise be wasted during carving. This will give it that yummy turkey flavor. It works. We tried it. DO IT! (And don't judge me for this tip, just sayin')
1 10-14 lb. Turkey (completely thawed)
1 cube (1/2 cup) butter
2 tsp. Kosher salt
1/2 tsp. ground black pepper
1 tsp. rosemary leaves
1 tsp. thyme leaves
1 tsp. granulated garlic
1 tsp. ground sage
2 tbsp. olive oil
2-3 cups prepared stuffing
- Melt the butter
- Add salt, pepper, rosemary, thyme, garlic and sage to the melted butter. Stir together well.
- Using your hand and/or a paring knife, separate the skin of the turkey from the body of the turkey, leaving the skin intact.
- Spread the butter mixture between the skin of the turkey and the body of the turkey, covering thoroughly.
- Brush the skin of the turkey with olive oil.
- Roast the turkey in a shallow roasting pan at 325° until the deep thigh meat reaches 180°
- Remove from oven, stuff immediately with prepared stuffing.
- Allow to rest for 20-30 minutes before carving.