Stuffed Roast Turkey

Stuffed Roast Turkey
Photo by Ben Fink


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

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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