This year Thanksgiving wasn’t normal, however though we didn’t have any family over, we still did our full spread. Every year Josh gets a free turkey from work. Last year, he got a 20 pound turkey, and this year we got a 21 pound turkey. This year, I also made doubled the stuffing I made last year, because I love stuffing and it goes very fast, so the recipe below is how to make double stuffing, and how to cook the turkey once you are done. I always start with the stuffing to season my roasting pan, then I work on the bird. This was also my first year of not stuffing my turkey, and I have no regrets about that! Stuffing in the bird gets way too moist and almost a weird flavor from all the turkey drippings. Some people also use a roasting rack for their turkey. I don’t find that necessary or helpful. Without the rack, my dark meat always gets done, and with basting, my white meat always stays juicy, and by the time I was done, the wings had already begun to fall apart they were so tender.
What You Will Need
- 1 1/2 loaf of 3 day old white bread, cubed
- 3 Onions Diced
- 8 Celery Stalks, Diced
- 1 1/2 cup Salted Butter, 3 sticks
- 2 Tbsp Ground Sage
- 3 Tbsp Ground Thyme
- Dutch Oven
- Thawed Turkey
- 4 Tbsp Butter
- Roasting Pan
- Aluminum Foil
- Turkey Baster
1. Place dutch oven over medium heat. Add butter, celery, and onion, and cook until onion is translucent.
2. Add cubed bread to roasting pan. Sprinkle sage and thyme over the top of the bread. Pour butter mixture over bread. Stir together until everything is moistened and coated in seasoning. Transfer stuffing to casserole dishes. Cover and place in the fridge, or enjoy a bowl.
3. Heat oven to 350 F. Clean out your turkey, removing giblets, neck, and make sure you can go straight through the turkey. Rinse gently under cool water, then transfer to roasting pan. Stuff with 1 cup stuffing, or with 1/2 an onion, cut celery stalks, and a sprinkle of sage and thyme. Top turkey with 4 Tbsp butter. Cover with foil then add to oven.
4. Cook Turkey for the first hour without basting. Baste, then cook for remaining time, but basting every 45 minutes. Cook your turkey about 10 minutes per pound of turkey. Make sure internal temperature of the thigh and several other places is over 165 F.