A perfectly roasted Thanksgiving turkey fills the home with an unrivaled aroma and leaves family members seeking a soft place for a nap. Learn how to prepare turkey, stuff and roast to a golden finish.
How to Prepare Turkey
Allow one pound of turkey per person. Thaw frozen turkey in a large pan in the refrigerator for at least two days prior to cooking (for larger turkeys, let thaw in refrigerator one day for each four to five pounds, ie.: a 20 pound turkey takes 4 to 5 days to thaw).
Check inside the turkey for giblets or the neck and discard. Remove turkey from pan and rinse thoroughly, inside and out, with cold running water. Wash and sanitize pan if using for roasting.
Pat turkey dry, inside and out, with paper towel. Cover and return to refrigerator until ready to stuff. Wash and sanitize all food surfaces before preparing stuffing.
How to Make Savory Sage Stuffing
Mix together in a large bowl:
- 12 cups diced or crumbled bread (mix white and corn bread, if desired), dry
- 1/3 cup chopped fresh parsley
- 1/4 cup fresh sage, minced
- 2 tsp poultry seasoning
- 1/2 tsp each salt and fresh ground black pepper
Saute:
- 1/2 lb salted butter
- 1 1/2 cups minced white or yellow onion
- 1 1/2 cups chopped celery
Melt butter in saute pan and cook onions and celery until soft, not brown. Add 1/2 cup dry white wine to onion and celery mixture, then pour over bread crumb mixture and combine well.
Filling the Turkey with Sage Stuffing
This is the easy part, but not one many cooks enjoy! Sage stuffing cooked inside the turkey is delicious. However, take care to pack the stuffing lightly to allow air circulation throughout and prevent undercooking.
Ensure turkey is breast-up in the roasting pan. Using a spoon or bare, clean hands, lightly pack the turkey cavity with prepared sage stuffing. Pull skin over the filled cavity, or tie legs across the opening.
Perfect Roasted Turkey Recipe
Preheat oven to 350°. Once the turkey is stuffed with sage stuffing, rub 1/2 cup of salted butter over the entire turkey. Sprinkle liberally with dried sage, ground black pepper, and poultry seasoning.
Chop and add to roasting pan:
- One large white onion, peeled
- Three large peeled carrots
- Three stalks of celery, washed
Add 1/4 cup turkey or chicken broth and 1/4 cup dry white wine to bottom of roasting pan.
How to Cook the Turkey
Cover with roasting pan lid or loosely tented tin foil and bake at 350° for 20 minutes per pound. Remove foil or lid for last half hour to roast to a golden brown.
The U.S Food Safety and Inspection Service's fact sheet Let's Talk Turkey recommends cooking turkey to a minimum internal temperature of 165°F, as measured with a meat thermometer. Insert thermometer in the breast and thigh, carefully avoiding the bone to prevent a false temperature reading. Finally, insert the thermometer in the center of the stuffing.
Tips for Serving Turkey Roasted to Perfection
Remove turkey from the roasting pan and let sit for 20 to 30 minutes before carving to preserve juices. Finish all accompanying dishes and make gravy while turkey is resting.
Carve and enjoy with these 3 Simple and Delicious Thanksgiving Side Dishes. Then have a nap - it is well deserved!
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