Stuffed Roast Turkey

Stuffed Roast Turkey
Photo by Ben Fink


  • 2 Tbs. kosher salt
  • 2 Tbs. dried sage
  • 18 to 19 cups Cornbread Stuffing or Italian Bread Stuffing
  • 1 tsp. ground nutmeg
  • One 12- to 14-lb. fresh turkey (use giblets for Giblet Stock)
  • 1 Tbs. freshly ground black pepper
  • 3 Tbs. melted unsalted butter or olive oil
  • + 1 more ingredients
    • About 1 cup Giblet Stock

Heat the oven to 325°F. Rinse and dry the turkey. Rub it inside and out with the butter or oil and then season with the salt, sage, pepper, and nutmeg. Loosely pack the central cavity and the hollow under the flap of skin at the top of the breast with 6 to 7 cups of the stuffing, tucking the flap...

View full recipe at Fine Cooking


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