This turkey was incredible. I had hunted and hunted for a recipe to cook this past Christmas and found a wonderful one on from Betty Crocker. It took quite a bit of prep work but was worth it. There was so much stuffing but it all. got. eaten.
Ok, let me tell you the things which I learned first of all, then onto the recipe. Yes, you can overstuff a turkey. Haha. This one was a little overfull and next time I’ll bake more of the stuffing in a separate container.
I also need to figure out my fully gas oven a bit more – sometimes things get a little burned if they’re too close to the bottom of the oven.
Glazed Roast Turkey with Cranberry Stuffing
- 1 c butter
- 3 medium celery stalks with leaves
- ¾ c finely chopped onion
- 9 c bread cubes
- ½ c dried cranberries
- 1½ t dried sage
- 1 t dried thyme
- 1 t salt
- ½ t pepper
- 1 whole turkey (12 lb), thawed
- 2 T butter, melted
- 8 oz cranberry sauce
- ¼ c apple jelly
- ¼ c honey
- Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
- Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
- Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
- Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165ºF when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165ºF when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates.
- Mix all glaze ingredients in a saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
- Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.