Ingredients

• 1 whole turkey (about 12-14 pounds)
• 2 cups of bread crumbs
• 1 cup of diced onions
• 1 cup of diced celery
• 1 cup of chopped mushrooms
• 1/2 cup of dried cranberries
• 1/2 cup of chopped walnuts or pecans
• 2 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried sage
• Salt and pepper to taste
• 1/4 cup of melted butter
• 4 cups of chicken broth

Preparation Steps

1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey under cold water and pat it dry with paper towels. Season the inside and outside of the turkey with salt and pepper.
3. In a large skillet, melt the butter over medium heat. Add the onions, celery, and garlic, and sauté until the vegetables are tender.
4. Add the mushrooms, thyme, and sage to the skillet. Cook for another 3-4 minutes.
5. In a large bowl, combine the sautéed vegetables with bread crumbs, dried cranberries, and nuts. Slowly add the chicken broth, mixing until the stuffing is moist but not soggy.
6. Stuff the turkey cavity with the prepared stuffing, making sure not to overpack it.
7. Truss the turkey legs with kitchen twine and tuck the wing tips under the body.
8. Place the turkey on a roasting pan and cover it loosely with aluminum foil.
9. Roast in the preheated oven for about 13-15 minutes per pound, basting occasionally with the pan juices.
10. About 1 hour before it’s done, remove the foil to allow the skin to caramelize and brown.
11. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
12. Once fully cooked, let the turkey rest for 20-30 minutes before carving.

Frequently Asked Questions (FAQ)

1. How long should I roast the turkey?

Roast the turkey for about 13-15 minutes per pound at 325°F (165°C).

2. Can I stuff the turkey the night before?

It’s best to prepare the stuffing just before filling the turkey to prevent bacteria growth.

3. What can I use if I don’t have chicken broth?

You can use vegetable broth or water as a substitute for chicken broth.

4. How do I know when the turkey is done?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

5. Should I cover the turkey while roasting?

Covering the turkey with foil helps to keep it moist; remove it later for browning.

6. Can I use other types of nuts in the stuffing?

Yes, you can substitute walnuts with pecans or skip them if you have nut allergies.

7. What are some good side dishes to serve with stuffed turkey?

Mashed potatoes, gravy, cranberry sauce, and green beans are great options.

8. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.