Roast Turkey with Stuffing
Photo: Photo by M. Rehemtulla, CC BY 2.0
This is a classic American Thanksgiving turkey, roasted plainly and filled with a cornbread stuffing. The stuffing is the interesting part: buttermilk, egg yolks and whipped butter keep it rich, while dried apples, cherries and walnuts add sweetness and crunch against the sage. Basting every 30 minutes with stock-moistened pan juices looks after the bird, and a thermometer in the thigh tells you when both turkey and stuffing are safely done.
Instructions
Mix all the stuffing ingredients together in a bowl until evenly combined.
Heat the oven to 325°F and set a rack in the lowest position. Take the neck and giblets out of the turkey, rinse the bird, and pat it dry with paper towels.
Set the turkey breast side up on a rack in the roasting pan. Rub the skin with the softened butter and season it with salt and pepper, then fill the body cavity with the stuffing.
Push a meat thermometer into the thickest part of one thigh. Cover the turkey loosely with a tent of aluminum foil, put it in the oven, and pour 2 cups of stock into the bottom of the pan.
Roast for 2½ hours, basting the whole bird with the pan juices every 30 minutes. Whenever the drippings run dry, add 1 to 2 cups of stock.
Take off the foil tent and keep roasting until the meat reaches 185°F and the stuffing reaches 165°F, which takes about 4 hours in all.
If the stuffing is not hot enough when the turkey is done, scoop it out and bake it by itself until it reaches 165°F. Serve right away.
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