Classic Roast Stuffed Turkey

A true holiday centerpiece, this Classic Roast Stuffed Turkey brings together crisp golden skin, tender juicy meat, and a flavorful sage and onion stuffing. Perfect for festive occasions or family gatherings, this recipe delivers the comforting aromas and old-fashioned taste that make a roast turkey unforgettable.

Ingredients

For the Turkey

• 1 whole turkey (10–12 lbs), thawed and giblets removed
• 100 g butter, softened
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh herbs (rosemary, thyme, parsley), optional for added flavor
• 1 lemon, halved
• 1 onion, quartered

For the Stuffing

• 200 g sage and onion stuffing mix
• 1 cup hot water or chicken stock (to moisten)
• 1 tbsp butter

For Basting

• ½ cup melted butter or pan drippings

Step-by-Step Instructions

1. Prepare the Stuffing

1. In a large bowl, combine the sage and onion stuffing mix with hot water or chicken stock.
2. Stir in 1 tablespoon of butter and mix until lightly moistened but not soggy. Set aside to cool.

2. Prepare the Turkey

1. Preheat the oven to 350°F (175°C).
2. Pat the turkey dry with paper towels, removing any excess moisture to help achieve crisp skin.
3. In a small bowl, combine softened butter with minced garlic, salt, pepper, and fresh herbs if using.
4. Gently loosen the skin over the turkey breast with your fingers and spread some of the butter mixture underneath the skin for extra juiciness. Rub the remaining butter mixture over the entire turkey.
5. Stuff the main cavity loosely with the prepared stuffing. Place any remaining stuffing in a small baking dish to cook separately.
6. Insert the lemon halves and onion quarters into the cavity for extra flavor.

3. Roast the Turkey

1. Place the turkey breast-side up on a rack in a large roasting pan.
2. Cover loosely with foil and roast for 3 to 3½ hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
3. Baste the turkey every 30–40 minutes with melted butter or pan juices for a golden finish.
4. During the last 30 minutes of cooking, remove the foil to allow the skin to crisp and brown beautifully.

4. Rest and Serve

1. Once done, transfer the turkey to a cutting board and tent loosely with foil.
2. Let rest for 20–30 minutes before carving to keep the juices sealed in.
3. Serve with the cooked stuffing, roasted vegetables, and rich turkey gravy.

Tips & Variations

• For a moist turkey: Brine the bird overnight in salted water with herbs and lemon slices.
• Stuffing option: You can add chopped cooked sausage, apples, or chestnuts to the stuffing for extra flavor.
• Make-ahead: Prepare the butter mixture and stuffing a day in advance to save time.
• Safety tip: Always ensure the stuffing inside the turkey reaches 165°F (74°C) before serving.

Pairings

Serve with creamy mashed potatoes, roasted carrots, or buttery green beans. A rich turkey gravy and cranberry sauce are classic complements. For wine, pair with a medium-bodied Chardonnay or Pinot Noir.

Quick Info

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Rest Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Servings: 8–10
• Cuisine: Traditional / Holiday