A classic roasted turkey filled with savory homemade bread stuffing.
- 14 pounds turkey (giblets removed, rinsed and patted dry)
- 1 1/2 tablespoons salt
- black pepper
- 2 tablespoons butter (softened)
- 2 tablespoons olive oil
- 8 ounces day old bread
- 1/2 onion
- 1 stalk celery
- 2 cloves garlic
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- black pepper
- 1 egg white
- 1 3/4 cups chicken broth
- Preheat the oven to 350° F. Adjust a rack to the lowest position in the oven.
- Line a roasting pan with aluminum foil and position a roasting rack inside of it.
- Liberally season the turkey with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity. Set the turkey breast side up onto the roasting rack and tuck the wing tips underneath the legs.
- In a small bowl, stir the softened butter and olive oil together until mostly combined. It is okay if some pieces of butter are still visible.
- With clean hands, rub the butter and olive oil all over the surface of the turkey, and under the breast skin.
- With a sharp knife, cut the baguette into ½” cubes and place in a large mixing bowl. Finely dice the onion and celery. Mince the garlic cloves.
- Set a large skillet over medium heat and melt the butter. Add the onion and celery to the skillet. Sauté, stirring occasionally, for about 5-7 minutes, or until the vegetables are soft and translucent. Add the garlic and dried herbs to the skillet and sauté 30 seconds longer, until fragrant.
- Transfer the cooked vegetables to the bowl of bread cubes. Season with 1/2 tsp. salt and black pepper, to taste.
- In a large mixing bowl, whisk together the egg white and 1 1/4 cups of chicken broth. Pour the broth over the bread cubes. Fold with a rubber spatula until the bread is evenly moistened and holds together slightly when pinched. Add up to an additional 1/2 cup of broth, if needed.
- Using a spoon and clean hands, fill the cavity of the turkey with stuffing, taking care to not pack it too tightly. There may be some stuffing left unused.
- Carefully transfer the roasting pan to the lowest rack of the preheated oven.
- Roast the turkey for 2-2.5 hours, depending on its weight. Rotate the pan halfway through the cooking time.
- Remove the turkey from the oven when the thickest part of the breast reaches an internal temperature of 160° F.
- Allow the turkey to rest on the roasting rack for 30 minutes.
- Transfer the turkey to a cutting board. Carve as desired, and serve.