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64 Ratings
5 star values:
10
4 star values:
7
3 star values:
28
2 star values:
14
1 star values:
5
Back to Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
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Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
Recipe Summary
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 whole turkey (16 to 18 pounds), giblets removed, turkey brought to room temperature (no more than 2 hours)
1 stick (1/2 cup) unsalted butter, room temperature
Kosher salt and freshly ground pepper
8 small sprigs fresh flat-leaf parsley
12 fresh sage leaves
5 cups Chestnut-and-Sausage Stuffing
Gallery
Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
Recipe Summary
Yield: Serves 10 to 12
Gallery
Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
Recipe Summary
Yield: Serves 10 to 12
Recipe Summary
Yield: Serves 10 to 12
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 whole turkey (16 to 18 pounds), giblets removed, turkey brought to room temperature (no more than 2 hours)
- 1 stick (1/2 cup) unsalted butter, room temperature
- Kosher salt and freshly ground pepper
- 8 small sprigs fresh flat-leaf parsley
- 12 fresh sage leaves
- 5 cups Chestnut-and-Sausage Stuffing
Directions
Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan.
Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible).
Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast.
Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings.
Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.)
Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.
Reviews
Add Rating & Review
64 Ratings
5 star values:
10
4 star values:
7
3 star values:
28
2 star values:
14
1 star values:
5
Reviews
Add Rating & Review
64 Ratings
5 star values:
10
4 star values:
7
3 star values:
28
2 star values:
14
1 star values:
5
Add Rating & Review
64 Ratings
5 star values:
10
4 star values:
7
3 star values:
28
2 star values:
14
1 star values:
5
64 Ratings
5 star values:
10
4 star values:
7
3 star values:
28
2 star values:
14
1 star values:
5
64 Ratings
5 star values:
10
4 star values:
7
3 star values:
28
2 star values:
14
1 star values:
5
- 5 star values:
- 10
- 4 star values:
- 7
- 3 star values:
- 28
- 2 star values:
- 14
- 1 star values:
- 5
All Reviews for Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
