No-Fuss Herb-Roasted Turkey & Stuffing

Name: No-Fuss Herb-Roasted Turkey & Stuffing
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 12 servings (8 cups stuffing).
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 large egg, lightly beaten

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

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 large egg, lightly beaten

Directions

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.
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°.
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.
Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.

Originally published as Always Moist Roast Stuffed Turkey in Simple & Delicious October/November 2014