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Herb-Scented Roast Turkey with Cornbread Stuffing

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  • Prep 45 min
  • Total 5 hr 50 min
  • Servings 16
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Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!
By Betty Crocker Kitchens
Updated Aug 25, 2017

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You'll have the perfect turkey for 12 people--with leftovers for tomorrow's sandwiches!
  • tip 2
    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.
  • tip 3
    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

595 Calories, 36 g Total Fat, 48 g Protein, 21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
595
Calories from Fat
325
Total Fat
36 g
Saturated Fat
10 g
Cholesterol
180 mg
Sodium
920 mg
Potassium
470 mg
Total Carbohydrate
21 g
Dietary Fiber
1 g
Protein
48 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
18%
18%
Exchanges:
1 1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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