Ingredients

Start off with the stuffing, and get the below ingredients ready:

• 2 onions halved and sliced

• 2.5g butter

• 1kg Turkey stuffing

• 200g packet whole cooked chestnut

• zest of 1 lemon

• 15g. packet flat-leaf parsley

• Finely chopped 85g fresh bread crumbs

  
  

For the turkey, get the below ingredients as well

• 2 tablespoons olive oil

• (12-14 pound) whole turkey, thawed

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon dried sage

• 4 cups low-sodium chicken broth

  
  

Method

1. Prepare the Turkey:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).

2. Prepare the Turkey: Remove the turkey giblets and pat the turkey dry with paper towels. Place the turkey in a roasting pan, breast side up.

3. Season the Turkey: In a small bowl, mix the softened butter with olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage. Rub this mixture all over the turkey, including under the skin where possible. Pour 1 cup of chicken broth into the bottom of the roasting pan.

   
   

2. Make the Stuffing:

1. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.

2. Combine Ingredients: In a large bowl, combine the cubed bread, sautéed vegetables, sage, thyme, rosemary, salt, and pepper. Mix well.

3. Add Broth and Eggs: Gradually add enough chicken broth to moisten the bread mixture (about 2-3 cups). Stir in the beaten eggs until everything is well combined.

   
   

3. Stuff the Turkey:

1. Stuff the Turkey: Gently spoon the stuffing into the cavity of the turkey. Do not pack it too tightly, as it will expand during cooking. Any extra stuffing can be baked separately in a greased baking dish.

   
   

4. Roast the Turkey:

1. Cover and Roast: Cover the turkey loosely with aluminum foil and roast in the preheated oven. A general rule of thumb is to roast for about 13-15 minutes per pound.

2. Check Temperature: Remove the foil during the last 45 minutes to 1 hour of cooking to allow the skin to brown. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C) in the thickest part of the thigh and the stuffing.

3. Rest the Turkey: Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute.

   
   

5. Serve:

1. Carve the turkey and serve with the stuffing on the side. Don’t forget to spoon some of the pan drippings over the turkey for added flavor!

   
   

Enjoy!

This classic roast turkey with stuffing is perfect for holiday gatherings or special occasions. Pair it with your favorite sides, like mashed potatoes and cranberry sauce, for a complete meal!