Whole Turkey Roast with Stuffing
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Ingredients
1 turkey (12 pounds)
3 carrots
2 onions
6 slices of butter
salt
pepper
Thanksgiving Turkey Stuffing
ingredients
3 scallions, ends trimmed and chopped fine
½ red pepper, seeded and chopped fine
2 celery stalks, ends trimmed and chopped fine
½ large apple, cored and chopped fine
½ cup raw shelled whole walnuts, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup unsweetened dried cranberries, pits removed
½ tsp chili powder
½ lime, juiced
Dry Rub for Poultry
ingredients
4 tsp salt
4 tsp dried thyme
1 tsp dried sage
1 tsp paprika
1 tsp pepper
1 tsp ground mustard
1 turkey (5-6 kilo)
3 carrots
2 0nions
6 slices of butter
salt
pepper
Thanksgiving Turkey Stuffing
ingredients
3 scallions, ends trimmed and chopped fine
½ red pepper, seeded and chopped fine
2 celery stalks, ends trimmed and chopped fine
½ large apple, cored and chopped fine
75 grams raw shelled whole walnuts, chopped fine
15 grams fresh parsley, chopped fine
25 grams unsweetened dried cranberries, pits removed
½ tsp chili powder
½ lime, juiced
Dry Rub for Poultry
ingredients
4 tsp (20 ml) salt
4 tsp (20 ml) dried thyme
1 tsp (5 ml) dried sage
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
1 tsp (5 ml) ground mustard
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Instructions
- The day before, rub the skin of the bird with oil and sprinkle it inside and out with salt and pepper. Refrigerate it overnight without covering it (this helps crisp the skin). Let the turkey sit at room temperature for 45 minutes before roasting,
- Make the rub.
- Make the stuffing - for a large bird, you might want to make double. Leftover stuffing can also be used uncooked as a salad.
- Set the oven to 325°F (160°C)
- Use a few paper towels to dry off the skin of the bird and inside the cavity.
- Lift the skin over the turkey breast and slide your hand under the skin, separating it from the breast meat. Do this on both sides of the breast.
- Insert the slices of butter under the skin on one side of the turkey, spreading them around evenly. Repeat on the other side.
- Sprinkle the rest of the dry rub all over the turkey - breast, legs, wings, anything you can see. Using your hands, press the rub into the skin a little.
- Fill the bird with the stuffing and make sure you tie it properly. With kitchen twine, tie the legs to the bird.
- Set the bird on a bed of carrots and onions in a pan large enough to hold the bird with space around it. A rack is nice, but not essential.
- Take a good-sized piece of foil and place it over the turkey breast. (You want to make sure the foil piece is big enough to fit over the whole breast.) Press down and mold the foil to the breast; let the ends stick out if the foil is a bit big.
- Place the turkey in the oven and roast for 2 hours.
- Carefully remove the foil from the turkey. Increase the oven temperature to 400°F (200°C) and cook the turkey for another hour, or until the internal temperature of the breast reaches 165 °F (73°C) and the skin is golden and crispy.
- Remove the turkey from the oven and let it rest 30 minutes before carving.
- Take out the stuffing before carving and serve in a separate bowl.
- The cooking time in this recipe is for up to a 12-pound (6 kilo) turkey. Add 15 minutes of cook time at 325 °F (160°C) for each additional pound
Thanksgiving Turkey Stuffing
instructions
- Mix all the ingredients together in a bowl. Serve!
Dry Rub for Poultry
instructions
- In a bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly incorporated.
Nutritional Info
Storage
Notes
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