Growing up, roast turkey only made an appearance at our Thanksgiving table once a year. My mom would wake up at dawn, shuffling around the kitchen while the rest of us slept, getting that bird ready for its big moment. I always thought making a turkey was some kind of kitchen magic that only moms and grandmas knew how to do.
But here’s the thing – roasting a turkey isn’t nearly as complicated as I once believed. Sure, there’s timing involved, and you need to know a few basic steps, but with a good recipe and some patience, anyone can make a turkey that’s just as good as mom’s. Trust me, if I can do it, you definitely can too.
Suggestions for Ingredient Substitution
For a vegetarian or vegan stuffing, replace the turkey stock with vegetable broth. This substitution maintains the savory flavor profile while accommodating dietary preferences. Adjust salt levels as vegetable broth may be less salty than turkey stock.
Unsalted butter can be substituted with olive oil or coconut oil for a dairy-free option. Use about 25% less oil than the amount of butter called for, as oils are more liquid than butter at room temperature. This change may slightly alter the texture and flavor of the stuffing.
All-purpose flour can be replaced with cornstarch or arrowroot powder for a gluten-free gravy. Use half the amount of cornstarch or arrowroot compared to flour. Mix with cold water before adding to hot liquid to prevent clumping. This substitution will result in a slightly different texture but maintain the thickening function.
| Preparation Time | 60-90 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 300-390 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 200-250 g
- Fat: 180-220 g
- Carbohydrates: 300-350 g
Ingredients
For the stuffing:
- 10 cups 1-inch pieces crusty country-style bread (stale bread works best for texture)
- 1/2 cup water
- 3 medium onions, chopped (about 1/2-inch dice)
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 1/2 cups hot turkey stock (or Swanson chicken broth)
- 1/2 cup unsalted butter
- 1 tsp dried thyme
- 3 celery stalks, thinly sliced
For the turkey:
- 1 3/4 tsp kosher salt
- 1 tbsp olive oil
- 10 cups warm turkey stock
- 4 tbsp unsalted butter (softened at room temperature)
- 1 turkey (12-14 lb)
- 1 tsp ground black pepper (freshly ground for best flavor)
For the gravy:
- unsalted butter
- 6 tbsp all-purpose flour
Step 1: Prepare the Bread and Vegetables
Begin by placing a rack in the middle of the oven and preheating it to 325°F.
Toast 10 cups of 1-inch cubes of crusty country-style bread (about 1 pound) on a large rimmed baking sheet until just dry, which will take about 25–30 minutes.
Meanwhile, in a large heavy skillet over moderately low heat, melt 1/2 cup (1 stick) of unsalted butter.
Add 3 chopped medium onions, 3 celery ribs thinly sliced crosswise, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, and 1/2 teaspoon dried rosemary.
Cook these vegetables, stirring occasionally, until softened, about 10 minutes.
Season with kosher salt and freshly ground black pepper to taste.
Step 2: Combine Ingredients for the Stuffing
Transfer the cooked vegetable mixture to a large bowl.
Add the toasted bread cubes, 1 and 1/2 cups hot homemade turkey stock or store-bought turkey stock or chicken broth, and 1/2 cup water.
Toss everything to combine, and taste for seasoning, adjusting as necessary.
This stuffing can be made a day ahead, covered, and chilled.
Reheat it in a microwave before using.
Step 3: Prep the Turkey
Place a rack in the lowest position of the oven and preheat to 325°F.
Grease an 8” square baking dish or 2-quart casserole dish with unsalted butter.
Lightly brush a roasting rack with vegetable oil and place it in a roasting pan.
Prepare your turkey: remove the giblets and neck from the packaging, discarding the liver but reserving the gizzard, heart, and neck.
Use tweezers or needle-nose pliers to remove any feathers and quills from the turkey skin.
Pat the turkey dry.
Step 4: Stuff and Season the Turkey
Loosely fill the small neck cavity of the turkey with warm stuffing, fold the neck skin under the body, and fasten it with a metal skewer.
Loosely fill the large body cavity with more stuffing, transferring any remaining stuffing to the prepared dish and drizzling with 1/4 cup warm turkey stock.
Cover with foil and refrigerate until ready to bake.
Place the turkey breast-side up on the rack in the roasting pan, tucking the wing tips under the breast and tying the drumsticks loosely together with kitchen string.
Step 5: Roast the Turkey
Rub the turkey all over with 4 tablespoons (1/2 stick) of softened unsalted butter, and sprinkle with 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt and 1/2 teaspoon freshly ground black pepper.
Tightly cover the breast area with foil, leaving wings, thighs, and drumsticks exposed.
Place the reserved gizzard, heart, and neck around the rack in the roasting pan and pour 2 cups warm turkey stock into the pan.
Step 6: Baste and Cook the Turkey
Roast the turkey for 45 minutes, then baste with pan juices, lifting up the foil to reach the breast area as needed.
Continue roasting for 1 and 1/2 hours more, basting every 45 minutes, for a total of 2 and 1/4 hours.
If juices have evaporated, add an additional 1 cup warm turkey stock.
Roast another 45 minutes for a total of 3 hours.
Remove the foil from the breast area and continue basting and adding stock if necessary, until an instant-read thermometer in the thickest part of the thigh reads 180°F, about 4 hours total.
Check the stuffing’s temperature using an instant-read thermometer; if it doesn’t reach 165°F, transfer it to a microwave-safe dish and heat until it reaches temperature.
Step 7: Prepare the Gravy
Once the turkey is done, transfer it to a large serving platter and let it stand for 30 minutes before carving.
Increase oven temperature to 350°F.
Remove giblets and neck from the roasting pan.
Pour drippings into a measuring cup, let stand until fat rises to the top, then skim off and reserve fat, or use a gravy separator to separate the juices.
Transfer the foil-covered dish of extra stuffing to the oven and bake for 10 minutes.
Step 8: Finish and Serve
Add enough remaining warm turkey stock to the pan juices to make a total of 4 cups.
Measure turkey fat, adding melted unsalted butter if necessary, totaling 6 tablespoons.
Heat the roasting pan across two burners on moderate heat, add the fat, and whisk
