This roast turkey will be the star of your Thanksgiving table.
Use our orange and herb butter rub to really make youroven roasted turkeya memorable one.
Be sure to make extra old-fashioned stuffing to go with this roast turkey recipe.
Credit: Andy Lyons
Our Test Kitchen’s secret to perfect roast turkey?
Stuffed Turkey Alternatives
If you aren’tstuffing the turkey, fill the cavity with aromatics.
Aromatics are not eaten, so no need to remove peels and stems.
Credit:Blaine Moats
Continue as directed in Step 1.
Discard aromatics after roasting
Ingredients
1(10-lb.
Remove neck and giblets from turkey; reserve for another use or discard.
Credit:Blaine Moats
Pat turkey skin dry with paper towels; if stuffing turkey, wipe out cavity.
If desired, use Orange and Herb Butter Rub as directed and sprinkle body cavity with salt and pepper.
If desired, spoon desired stuffing loosely into cavity.
Credit:Andy Lyons
Truss Turkey
Skewer neck skin to back.
Twist wing tips under back.
Brush with oil; sprinkle with additional salt and pepper.
Credit:Andy Lyons
Cover with Foil
Cover turkey loosely with foil.
Roast turkey 2 1/4 hours.
Remove foil; cut string between drumsticks.
Credit:Brie Passano
(Juices should run clear, and drumsticks should move easily in their sockets.)
Remove turkey from oven.
Cover with foil; let stand 15 to 20 minutes before carving.
Transfer turkey to a cutting board and carve.
If desired, garnish with fresh fruit and herbs.
Divide mixture in half.
Lift skin and spread half of the butter mixture under the skin from front to back of turkey.
Continue preparing turkey as directed in Step 1.
Place the remaining half of the butter mixture in a microwave-safe bowl; cover.
Microwave on 100 percent power (high) until melted.
Stir honey into butter mixture.
Use to baste turkey during the last 15 minutes of roasting.
Preheat oven to 325F.
In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown.
Stir in sage and pepper.
Place bread cubes in large bowl; add onion mixture.
Drizzle with enough chicken broth to moisten; toss lightly to combine.
Place stuffing in a 2-qt.
Bake, covered, for 30 to 45 minutes or until heated through.
Top with fresh sage.
Makes 12 to 14 servings.
Test Kitchen Tip: If using to stuff a turkey, reduce broth to 3/4 to 1 cup.
Try a mix of whole wheat, white, and multi-grain bread cubes for extra flavor.
Pour drippings into a 2-cup glass measuring cup.
Skim and reserve fat from drippings.
If necessary, add enough melted butter to the reserved fat to make 1/4 cup.
Add enough additional broth to the drippings in the measuring cup to make 2 cups total liquid.
Pour the 1/4 cup fat into a 2-qt.
saucepan (discard any remaining fat).
Whisk in 1/4 cup flour until smooth.
Add broth mixture all at once to saucepan, stirring until smooth.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 1 minute more.
Season to taste with salt and pepper.
Before serving, strain gravy into a serving bowl.
Makes 2 cups (1/4 cup each).
Turkey Stuffing Recipe Variations
Try these twist on our classic turkey stuffing recipe.
2,000 calories a day is used for general nutrition advice.
