Roast Stuffed Turkey

Name: Roast Stuffed Turkey
Total time: 4500 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 1 turkey, about 12 pounds (5,500 grams), thawed; This stuffing is for a 12-pound (5,500 grams) turkey; 8 cups cubed white bread, toasted; 3/4 cup (1 stick) unsalted butter; 3/4 cup chopped onion; 1 1/2 cups chopped celery, including stalks and leaves; 1 cup chopped mushrooms (optional); 3/4 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1/2 tablespoon sage; 1 carton chicken or turkey broth (optional); 1/2 cup chopped parsley leaves

kidsfood @cook_1096665

San Francisco, California, USA

Turkey is the star of Thanksgiving and also a favorite for Christmas or New Year's Eve. Each year, over 170,000 tons of turkey are eaten at Thanksgiving in the US. The tradition is to use ingredients native to the US, making this meal similar to a Christmas dinner. Thanksgiving has been celebrated since October 1863, on the last Thursday of November. The President of the United States pardons one turkey in a ceremony called the Annual Pardoning of the National Turkey, usually a 40-pound bird at least 22 weeks old. People even vote for the turkeys to be presented to the President. Jokingly, Thanksgiving is also called Turkey Day. The turkey is roasted and stuffed, served with cranberry sauce, vegetables (like green beans, mashed potatoes, sweet potatoes, roasted onions, etc.), and traditional desserts such as pecan pie, apple pie, pumpkin pie, or sweet potato pie. The most traditional stuffing is made with bread, seasonings, and butter.

kidsfood @cook_1096665

San Francisco, California, USA

Saved

Ingredients

75 minutes

Serves 10 servings

1turkey, about 12 pounds (5,500 grams), thawed
This stuffing is for a 12-pound (5,500 grams) turkey
8 cupscubed white bread, toasted
3/4 cup (1 stick)unsalted butter
3/4 cupchopped onion
1 1/2 cupschopped celery, including stalks and leaves
1 cupchopped mushrooms (optional)
3/4 teaspoonsalt
1 teaspoondried thyme
1/2 teaspoonblack pepper
1/2 tablespoonsage
1 cartonchicken or turkey broth (optional)
1/2 cupchopped parsley leaves

Saved

Steps

75 minutes

1

Before you start cooking, thaw the turkey by placing it in the refrigerator to defrost slowly.
2

The thawing time depends on the turkey's weight: for an 8 to 12-pound (3,600 to 5,500 grams) turkey, allow 2 to 3 days; for 13 to 16 pounds (5,900 to 7,300 grams), allow 3 to 4 days; for 17 to 20 pounds (7,700 to 9,000 grams), allow 4 to 5 days; and for 21 to 24 pounds (9,500 to 10,900 grams), allow 5 to 6 days.
3

Remove the neck and giblets from inside the turkey. Take the turkey out of the refrigerator about an hour before cooking so it can come to room temperature.
4

Preheat the oven to 375°F (190°C). In a saucepan, melt 1/4 cup of the butter. Sauté the chopped onion and celery until soft, then add the mushrooms if using. Stir in the sage and other herbs, season with salt and pepper, and cook for 3 more minutes.
5

Pour this mixture over the bread cubes along with the remaining melted butter. Mix well. For a moister stuffing, add a little broth. Let cool, then stuff the turkey and season with salt and pepper.
6

Place the turkey in a roasting pan, cover with aluminum foil, and bake for 45 minutes at 400°F (200°C). Then reduce the oven temperature to 350°F (180°C) and bake for another 60 to 75 minutes, or until a thermometer inserted into the turkey reads 170°F (80°C).