A classic roasted turkey filled with savory homemade bread stuffing.
- 1 whole turkey (11-14 lb., giblets removed, patted dry)
- 2 tablespoons salt (divided)
- black pepper
- 1/4 cup butter (plus 2 Tbsp., softened)
- 2 tablespoons olive oil
- 6 ounces day old bread
- 1/2 onion (or 3/4 cup, diced)
- 1 stalk celery (or 1/4 cup, diced)
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- black pepper
- 1 egg white
- 3 1/4 cups chicken broth (divided)
- 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 1-1 1/2 Tbsp. 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 1/4 cup 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 bread into 1/2-inch 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 2 Tbsp. 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 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.
- 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.
- Pro tip: Avoid overstuffing your turkey! This will allow for the stuffing to be properly cooked, as well as give it room to expand in the turkey's internal cavity.
- Add 2 cups chicken broth to the roasting pan, then loosely cover the turkey breast with foil to retain moisture and prevent skin from burning.
- Roast the turkey for 2 1/2-4 hours on the lowest rack of oven, depending on its weight, until the thickest part of the breast or leg reaches an internal temperature of 165°F. Rotate the pan halfway through the cooking time, and remove the foil from the turkey after 2 hours.
- Pro tip: Roast turkey for roughly 15-20 minutes per pound. Avoid placing thermometer too close to bone, which heats differently than meat, and can yield inaccurate temperature readings.
- Check to see that turkey is done. Remove from oven or add time as needed.
- Allow the turkey to rest on the roasting rack for 30 minutes. Transfer the turkey to a cutting board. Carve as desired, and serve.