Roast Turkey with Stuffing

Classic roast turkey. Classic turkey stuffing. We've made it easy and failproof.

  • Prep Time 25 min
  • Total Time 4 hr 45 min
  • Servings 14

Ingredients

Bread Stuffing

1/4
cup butter or margarine
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, chopped
8
cups dry bread cubes (about 11 slices bread)
2
tablespoons finely chopped fresh parsley, if desired
2
tablespoons poultry seasoning or dried sage leaves
1
teaspoon salt
1/4
teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water

Turkey

1
whole turkey (14 to 18 lb), thawed if frozen
1/2
teaspoon salt
3
tablespoons butter or margarine, melted
  • 1 Move oven rack to lowest position. Heat oven to 325°F. In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
  • 2 In large bowl, mix bread cubes, parsley, poultry seasoning, 1 teaspoon salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey). Set aside. (Stuff turkey just before roasting).
  • 3 Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with 1/2 teaspoon salt.
  • 4 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
  • 5 After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole dish sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole dish with turkey at 325°F for last 35 to 40 minutes of roasting time or until thoroughly heated (165°F).
  • 6 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush 3 tablespoons melted butter over turkey. Do not add water or cover turkey.
  • 7 Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. If necessary, cover turkey breast with tent of heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excessive browning.
  • 8 Let turkey stand 15 to 20 minutes for easier carving. Remove skewers. Remove stuffing; place in serving bowl.

Expert Tips

Not sure what size turkey to buy? Typically, it's best to allow 1 lb per person.

Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The bone ends should be pink to red in color.

Day-old soft bread cubes can be substituted for the dry bread cubes. Decrease the broth to about 1/4 cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
145mg
145%;
Sodium
570mg
570%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
46g
46%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
8%;
Iron
20%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.