Show Subscription Form




No-Fuss Herb-Roasted Turkey & Stuffing Recipe
No-Fuss Herb-Roasted Turkey & Stuffing Recipe photo by Taste of Home

No-Fuss Herb-Roasted Turkey & Stuffing Recipe

Publisher Photo
I learned to bake turkey in a brown paper bag, but now I use an oven roasting bag for perfect results that keep white meat moist. —Marla Hyatt, St. Paul, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES: 12 servings

Ingredients

  • 1 turkey (12 to 14 pounds)
  • 1/2 cup butter, softened
  • 2 tablespoons salt
  • 1 teaspoon ground sage
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag
  • STUFFING:
  • 1/2 cup butter, cubed
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 1 package (14 ounces) seasoned stuffing cubes
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together.
  2. Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  3. Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish.
  4. Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
  5. Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing. Yield: 12 servings (8 cups stuffing).
Originally published as No-Fuss Herb-Roasted Turkey & Stuffing in Simple & Delicious October/November 2014

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for No-Fuss Herb-Roasted Turkey & Stuffing

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT