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Herb-Buttered Stuffed Turkey

     
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Serves: 12 Prep time: 45 minutes
Source: Cook time: 4 hours and 30 minutes

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Ingredients:

  • 7 ounces Baking Stone 100% Whole Grain Bread, cut into 1/2-inch cubes (about 4 cups)
  • 6 tbsp Hy-Vee butter, divided
  • 1 medium onion, chopped
  • 3/4 c. diced celery
  • 3/4 c. diced carrots
  • 3 cloves garlic, minced
  • 2 1/2 tbsp chopped fresh sage leaves, divided
  • 1 tsp dried poultry seasoning
  • 3/4 tsp Hy-Vee salt, divided
  • 1/4 tsp Hy-Vee pepper, divided
  • 1 c. Hy-Vee chicken broth, divided
  • 1 1/2 tbsp chopped fresh thyme
  • 1 (10 pound) frozen turkey, thawed (allow at least 24 hours for every 4 pounds)
  • 3 tbsp Hy-Vee Select olive oil
  • 1/4 c. Hy-Vee Select maple syrup
  • 1/4 c. Hy-Vee orange juice
  • 1 1/2 tbsp Hy-Vee cornstarch
  • 1 1/2 tbsp cold water

All you do

  1. Preheat oven to 325 degrees.
  2. For stuffing, spread bread cubes in single layer on a baking sheet and bake about 15 minutes or until lightly toasted; set aside.
  3. In a large skillet, melt 4 tablespoons butter over medium heat. Add onion, celery, carrots and garlic; cook until onions are translucent, about 10 minutes. Remove from heat. Stir in 1 tablespoon sage, poultry seasoning, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add bread cubes, tossing to mix thoroughly. Stir in 1/2 cup chicken broth to moisten; set aside.
  4. For herb butter, mash together reserved 2 tablespoons butter, remaining 1 1/2 tablespoons fresh sage and fresh thyme; set aside. In a small bowl, combine remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper; set aside. For basting liquid, in a small bowl, whisk together maple syrup, orange juice and remaining 1/2 cup of the chicken broth; set aside.
  5. Remove neck and giblets from turkey. Drain juices and pat dry with paper towels. With breast side down, loosely fill neck cavity with stuffing. Flip turkey breast-side-up. Twist wing tips under back. Loosely stuff body cavity with remaining stuffing and return legs to tucked position.
  6. Place turkey, breast-side-up, in a shallow roasting pan on a flat roasting rack. With your hand, loosen skin from turkey breast and spread butter mixture evenly under skin over breast meat; press down skin from outside to flatten. Brush entire turkey with olive oil; sprinkle with the salt and pepper mixture.
  7. Roast turkey for 3-3/4 to 4-1/2 hours. Baste turkey with 1/3 of the mixture after every 1 hour interval. To prevent overcooking, loosely cover breast with foil when about two-thirds done. To check for doneness, thigh temperature should be 180 degrees and temperature of center of dressing should be 165 degrees.
  8. Remove turkey from oven and let stand 15 minutes. Transfer turkey to platter. Pour drippings into a small saucepan. In a small bowl whisk together cornstarch and water; stir into drippings. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 to 2 minutes more. Serve with turkey and stuffing.

Daily nutritional values:

30% vitamin A 6% calcium
10% vitamin C 25% iron

Nutrition information per serving:

Calories: 450 Protein: 56g
Carbohydrate: 16g Saturated Fat: 7g
Cholesterol: 180mg Sodium: 460mg
Dietary Fiber: 2g Sugar: 6g
Fat: 17g Trans fats: 0g
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