How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 325°F (163°C). Prepare the stuffing by melting 3/4 cup (170g) of butter in a large skillet over medium heat.
Add diced onion and chopped celery
Add diced onion and chopped celery to the skillet. Sauté until tender, about 8-10 minutes. Stir in poultry seasoning, salt, and pepper.
10 minCombine bread cubes and the sautéed vegetables
In a large bowl, combine bread cubes and the sautéed vegetables. Slowly pour in chicken broth and toss until the bread is moist but not soggy.
Rinse the turkey and pat it thoroughly dry
Rinse the turkey and pat it thoroughly dry with paper towels. Rub the remaining 1/4 cup (57g) of butter under the skin and all over the exterior. Season the cavity and exterior with salt, pepper, and minced garlic.
Loosely spoon the stuffing
Loosely spoon the stuffing into the turkey cavity. Do not pack it too tightly as it will expand. Tie the legs together with kitchen twine.
Place the turkey breast-side up
Place the turkey breast-side up on a rack in a roasting pan. Roast in the preheated oven for about 3.5 to 4 hours, or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh and in the center of the stuffing.
3 hr 30 minRemove from oven and let the turkey rest
Remove from oven and let the turkey rest for at least 30 minutes before carving.
30 min
A little kitchen wisdom
Always ensure the stuffing inside the turkey reaches an internal temperature of 165°F (74°C) to ensure safety. Let the turkey rest before carving to keep the juices in the meat.
