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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Melt butter (or margarine) in a large skilletover medium heat. Add celery and onion; cook for 3 minutes or until tender. Remove from heat. Stir in sage (or poultry seasoning) and black pepper. Place bread cubes in a large bowl; add onion mixture. Drizzle with enough of the broth to moisten, tossing lightly to combine.
Remove neck and giblets from the turkey. Rinse the inside of the turkey; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back; fasten with a skewer. Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated through.) Tie legs to tail with 100%-cotton kitchen string or tuck the ends of the drumsticks under the band of skin across the tail. Twist the wing tips under the back.
Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and pepper. Insert an ovenproof meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover the turkey loosely with foil. Roast for 2 1/2 hours.
Cut the string or band of skin between the drumsticks so the thighs will cook evenly. Uncover; roast for 45 minutes to 1 1/4 hours more or until the meat thermometer registers 180°F and an instant-read thermometer inserted in the stuffing registers at least 165°F. Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb sprigs.