⏳ Yield & Time

Yield: 12 servings

Preparation Time: 60 minutes

Cook Time: 180 minutes

Total Time: 300 minutes

🍽 Ingredients

• 1 (12-14 pound) Turkey
• 6 cups, cubed and dried Bread
• 2 stalks, chopped Celery
• 1 medium, chopped Onion
• 1/2 cup Butter
• 1 tablespoon, dried Sage
• 1 teaspoon Poultry seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 cup Chicken broth

📖 Instructions

1. Preheat your oven to 325°F (163°C). This is super important, trust me. A uneven temp can lead to disaster, like a dry turkey breast.
2. Pat the turkey dry. Seriously, dry as a bone! Use paper towels to remove any excess moisture. This helps the skin get nice and crispy.
3. Season generously. I'm talking salt, pepper, garlic powder, paprika, onion powder. Be adventurous and don't hold back! You can even add some thyme or rosemary.
4. Stuff the turkey loosely. Don't pack it in there like you're trying to win a packing contest. Leave room for air circulation.
5. Place the turkey in the roasting pan. I recommend using a rack to allow air to circulate beneath the turkey as it roasts.
6. Add some aromatics. I love throwing some chopped onions, carrots, and celery around the turkey in the roasting pan. Makes for amazing turkey flavor.
7. Roast the turkey. This step is crucial, and the time depends on your turkey's weight! Check the package directions, and use a meat thermometer to check for doneness.
8. Baste the turkey. About every 30-45 minutes, baste the turkey with pan drippings to keep it moist. It's worth it!
9. Check for doneness. Once a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), it's done! This is crucial to avoid food poisoning. Don't rush it!
10. Let it rest. Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute. Otherwise, your turkey could be dry.
11. Carve and serve. Wow. You did it! Now, slice that beautiful bird and serve with that amazing bread stuffing you made. Enjoy! This is my favorite part

📝 Notes

• For a richer stuffing, use a mix of white and wheat bread. Don’t forget to dry out the bread completely before using it.
• You can add other vegetables to your stuffing, like carrots or mushrooms. For an extra boost of flavor consider adding some herbs like thyme or rosemary.
• If you don’t have fresh sage, you can use about 1 teaspoon of dried sage instead.
• If you want a creamier stuffing, stir in a half cup of cream or milk to your stuffing mix before adding it to the turkey.
• Be sure to let your turkey rest after cooking to retain its moisture and allow the juices to redistribute.