Roast Turkey with Stuffing

On the occasion of Thanksgiving treat your guests with this roasted turkey - a tasty dinner.

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  • prep time 25 min
  • total time 4 hr 40 min
  • ingredients 4
  • servings 14
 

Ingredients

Purchased bread stuffing (or search Pillsbury.com for a bread stuffing recipe)
1
whole turkey (14 to 18 lb), thawed if frozen
1/2
teaspoon salt
3
tablespoons butter or margarine, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.)
  • 2 Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
  • 3 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
  • 4 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush butter over turkey. Do not add water or cover turkey.
  • 5 Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted (cover loosely with foil during last 2 hours of baking if necessary to prevent overbrowning). Thermometer inserted in center of stuffing should read 165°F. Let turkey stand 15 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.
  • 1 Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.)
  • 2 Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
  • 3 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
  • 4 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush butter over turkey. Do not add water or cover turkey.
  • 5 Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted (cover loosely with foil during last 2 hours of baking if necessary to prevent overbrowning). Thermometer inserted in center of stuffing should read 165°F. Let turkey stand 15 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.

EXPERT TIPS

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Expert Tips

Not sure what size turkey to buy? Typically, it's best to allow 1 lb per person.

Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The bone ends should be pink to red in color.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
11g,
11%
Trans Fat
1g
1%
),
Cholesterol
210mg
210%;
Sodium
530mg
530%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
70g
70%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
8%;
Iron
25%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 9 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.