Ingredient List
- 1 lb crusty rustic bread, cut into 1-inch cubes (10 cups)
- 8 Tbsp unsalted butter (1 stick)
- 3 onions, medium, diced
- 3 celery ribs, sliced thin
- 1 tsp dried thyme leaves
- 1/2 tsp dried sage leaves
- 1/2 tsp dried rosemary leaves
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 1.5 cups hot turkey or chicken stock
- 4 Tbsp soft unsalted butter, plus extra for greasing
- 12-14 lb whole turkey
- 8 cups warm turkey stock, divided
- 1.75 tsp diamond crystal kosher salt or 1 tsp morton kosher salt, divided
- 1 tsp black pepper, divided
- 6 Tbsp all-purpose flour
- Vegetable oil for brushing
- Kitchen string
- Metal skewer, small
- Aluminum foil
- Large roasting pan with rack
- Baster (optional)
- Instant-read thermometer
- 2-qt glass measuring cup
- Gravy separator (optional)
| Preparation Time | 60-90 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 300-390 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Position oven rack in middle and preheat to 325°F. Toast 10 cups of 1-inch bread cubes until dry (25-30 minutes). Meanwhile, melt 1/2 cup butter in large skillet over medium-low heat.
- Add onions, celery, thyme, sage, and rosemary to melted butter. Cook until vegetables soften (10 minutes). Season with salt and pepper.
- Transfer vegetable mixture to large bowl. Add toasted bread, 1 1/2 cups hot turkey stock, and 1/2 cup water. Combine and adjust seasoning. Can be made ahead and chilled.
- Lower oven rack to bottom position, keeping temperature at 325°F. Grease 8″ square baking dish with butter. Oil roasting rack and place in pan.
- Remove giblets and neck from turkey (reserve all except liver). Remove feathers with tweezers and pat turkey dry.
- Fill neck cavity with warm stuffing and secure with skewer. Fill body cavity loosely, placing extra stuffing in prepared dish with 1/4 cup warm stock. Cover extra stuffing and refrigerate.
- Place turkey breast-up on rack. Tuck wings under and tie drumsticks together. Rub with 4 tablespoons butter and season with salt and pepper.
- Cover breast with foil, leaving wings and legs exposed. Place reserved giblets around rack and add 2 cups warm stock to pan.
- Roast for 45 minutes, then baste. Continue roasting 1 1/2 hours more, basting every 45 minutes. Add stock if pan dries out.
- Remove breast foil and continue roasting, basting until thigh temperature reaches 180°F (about 4 hours total). Ensure stuffing reaches 165°F.
- Transfer turkey to platter and rest 30 minutes. Increase oven to 350°F. Remove giblets from pan.
- Separate and reserve fat from pan drippings. Bake extra stuffing 10 minutes.
- Combine pan juices with enough stock to make 4 cups. Mix with 6 tablespoons reserved fat (add melted butter if needed). Heat roasting pan over two burners to finish gravy.
