Cozy Herb-Stuffed Turkey with Gravy

Allergens

Dairy, Gluten

Ingredients

• 1 (12
• 14 lb) whole fresh or thawed turkey, neck and giblets removed
• 2 cups chopped fresh parsley
• 1/2 cup chopped fresh sage
• 1/2 cup chopped fresh rosemary
• 1/2 cup unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large onion, diced
• 3 stalks celery, diced
• 1 apple, peeled, cored and diced
• 1 cup dried breadcrumbs
• 1 cup chicken or turkey broth
• Cooking twine

Instructions

1. Preheat your oven to 325°F (160°C). Remove the giblets from the turkey and discard them, or save for another use. Rinse the turkey inside and out with cold water, then pat dry with paper towels. Set aside.
2. In a large bowl, combine parsley, sage, rosemary, melted butter, salt, and pepper. Stir well to mix. Add the onion, celery, apple, and breadcrumbs. Mix until thoroughly combined.
3. Carefully loosen the skin of the turkey by gently sliding your fingers under the skin without tearing it. Evenly spread half of the herb mixture beneath the skin, covering as much surface area as possible. Press the remaining herb mixture into the cavity of the turkey.
4. Truss the turkey using cooking twine to hold the stuffing inside and to create a more uniform shape for even cooking. Secure the legs, breast, and wings with separate pieces of twine.
5. Place the stuffed turkey in a roasting pan fitted with a rack. Add chicken or turkey broth to the bottom of the pan to prevent sticking and to help keep the turkey moist during cooking. Tent the turkey loosely with aluminum foil to prevent over browning.
6. Roast the turkey in the preheated oven for 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). If the turkey begins to brown too quickly, you may cover it more tightly with foil.
7. Remove the turkey from the oven and let it rest for about 20 minutes before carving to allow the juices to redistribute throughout the meat.
8. While the turkey is resting, make your gravy using the drippings from the roasting pan. Strain the drippings into a saucepan, discarding solids, and add water if needed for a sufficient amount of liquid. Bring to a boil, then reduce heat to medium low and whisk in flour or cornstarch slurry until thickened. Season with salt and pepper to taste.
9. Carve the turkey and serve with your homemade gravy on the side. Enjoy!

Chef’s Insight

Don't be afraid to experiment with different herb combinations to suit your personal taste preferences.

Notes

Make sure to use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F (74°C) for food safety.