Herb-Scented Roast Turkey with Cornbread Stuffing

Herb-Scented Roast Turkey with Cornbread Stuffing

Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!

Prep Time

45

Minutes

Total Time

5:50

Hrs:Mins

Makes

16

servings

Stuffing
1/2
cup butter or margarine
3
medium celery stalks, chopped (1 1/2 cups)
3/4
cup chopped onion
9
cups 1/2-inch cubes cornbread or soft bread
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/8
teaspoon pepper
Turkey
1
whole turkey (12 lb), thawed if frozen
1
tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1
tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
1/4
cup butter or margarine, melted
  1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
  2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
  4. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
  5. Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
  6. To serve, garnish turkey with fresh herb sprigs, if desired.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
You'll have the perfect turkey for 12 people--with leftovers for tomorrow's sandwiches!
Simplify
Baking stuffing in a casserole makes preparing the turkey easier on the cook. Just grease a 2 1/2-quart casserole and spoon in the stuffing. Cover and refrigerate until about 45 minutes before turkey is done. Bake covered in same oven with turkey 30 to 45 minutes or until hot.
Success
Be sure to let the turkey stand for about 20 minutes before carving. You'll be rewarded with evenly cooked, moist and juicy turkey meat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 595
    • (Calories from Fat 325 ),
  • Total Fat 36 g
    • (Saturated Fat 10 g,),
  • Cholesterol 180 mg;
  • Sodium 920 mg;
  • Total Carbohydrate 21 g
    • (Dietary Fiber 1 g,
  • Protein 48 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.