One of the most common dishes used to celebrate special holidays is roast turkey and stuffing. This delightful dish is a delicious meal that brings family and friends together to celebrate special days. In this week’s food guide, we will provide a full recipe for preparing the most popular Thanksgiving meal: roast turkey and stuffing.

Ingredients

For The Turkey

1 whole turkey (12-14 pounds), thawed

1/2 cup unsalted butter, melted

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried rosemary

2 teaspoons dried sage

1 lemon, halved

1 onion, quartered

3-4 garlic cloves, smashed

Fresh herbs (rosemary, thyme, sage) for stuffing the cavity

 

 

For the Stuffing

8 cups bread cubes (day-old or slightly stale

1 cup unsalted butter

1 large onion, finely chopped

2 celery stalks, finely chopped

2 carrots, finely chopped

3 garlic cloves, minced

1/2 cup fresh parsley, chopped

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried rosemary

2 cups chicken broth

Salt and pepper to taste

2 large eggs, beaten

Instructions

Preparation

Preheat your oven to 325°F (165°C).

Prepare the bread cubes for the stuffing by spreading them out on a baking sheet and toasting them in the oven until they are dry and slightly golden. This usually takes about 10-15 minutes.

Remove and let cool.

 

Making the Stuffing

Melt the butter in a large skillet over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 8-10 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the dried herbs (sage, thyme, and rosemary) and cook for another minute.

Combine the toasted bread cubes with the sautéed vegetables and herbs in a large mixing bowl. Gradually pour in the chicken broth, stirring to moisten the bread cubes. The mixture should be moist but not soggy.

Season with salt and pepper to taste. Mix in the beaten eggs to help bind the stuffing together.

 

Preparing the Turkey

Remove the neck and giblets from the turkey cavity. Rinse the turkey inside and out under cold water and pat dry with paper towels.

In a small bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, onion powder, dried thyme, rosemary, and sage.

Rub the turkey with the butter mixture, getting under the skin and on top for maximum flavour.

Stuff the turkey cavity with the lemon halves, onion quarters, smashed garlic cloves, and fresh herbs. These aromatics will infuse the turkey with flavour as it roasts.

 

Roasting The Turkey

Place the turkey breast side up on a rack in a large roasting pan. If you have extra stuffing, you can place it in a separate baking dish to cook alongside the turkey.

Tie the legs together with kitchen twine and tuck the wing tips under the turkey’s body to prevent them from burning.

Roast the turkey in the preheated oven. As a general rule, cook the turkey for about 15 minutes per pound, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer inserted into the thickest part of the thigh.

Baste the turkey with the pan juices every 30 minutes to keep it moist and flavourful.

 

Final Steps

Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavourful.

Carve the turkey and serve it alongside the stuffing. If you cook extra stuffing in a separate dish, make sure it’s heated through before serving.

There you have it, your very own roasted turkey and stuffing to enjoy from the comfort of your home. Bon Appetit.

 

Johnson Chukwueke
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