This delicious and easy roast turkey with stuffing, inspired by Alton Brown, is perfect for a flavor-packed holiday meal. With a crispy golden skin and a savory stuffing filled with mushrooms, butternut squash, and pecans, it’s a showstopper! Simple to prepare, this dish uses common ingredients and guarantees a juicy, tender turkey every time.
Recipe Ingredients:
- 1 (10 to 12-pound) turkey, with giblets removed
- 2 cups chicken stock
- 1 ounce dried mixed mushrooms, such as cremini, shiitake, and porcini
- 1 cup roughly chopped onion
- 1 cup roughly chopped celery
- 1 cup roughly chopped fennel
- 1 1/2 cups butternut squash, peeled and cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 3 tablespoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 3 cups ciabatta bread, torn into 1-inch pieces
- 2 whole eggs, lightly beaten
- 1/2 cup chopped, toasted pecans
- 1 tablespoon chopped fresh sage leaves
- 1/4 cup chopped fresh parsley leaves
How To Make Turkey With Stuffing?
- Preheat the oven: Heat oven to 200°C / 400°F.
- Prepare the turkey: Pat the turkey dry, rub with 1 tbsp oil, and season with 1½ tsp salt and 1 tsp black pepper. Place cavity-side up in a deep high-sided bowl and set aside.
- Rehydrate the mushrooms: Heat the chicken stock in the microwave for 3 minutes. Add the dried mushrooms, press them down to fully submerge, cover with plastic wrap, and let soak for 30 minutes.
- Roast the vegetables: Toss the onion, celery, fennel, and butternut squash with the remaining oil, salt, and pepper. Spread onto a baking sheet and roast in the middle of the oven for 20 minutes.
- Toast the bread: Remove the roasted vegetables from the tray and transfer them to a bowl. Spread the torn ciabatta onto the hot baking sheet and toast for 8 minutes. Remove and add to the bowl with the vegetables.
- Chop the mushrooms & mix stuffing: Scoop the soaked mushrooms from the stock and roughly chop them. Add to the bowl with the vegetables and bread, reserving the stock. Stir in the eggs, pecans, sage, and parsley. Gradually add the reserved stock in 120 ml / ½ cup increments, mixing until the stuffing is moist but not soggy.
- Heat the stuffing: Transfer the stuffing to a microwave-safe bowl and heat for 6 minutes, or until it reaches 75°C / 165°F.
- Stuff the turkey: Roll a flexible cutting board into a cylinder shape and insert it into the turkey cavity. Quickly spoon the hot stuffing inside, packing it lightly.
- Roast the turkey: Place the stuffed turkey on a rack inside a roasting pan. Roast for 45 minutes, then reduce the heat to 175°C / 350°F and continue cooking for another 90 minutes, or until both the turkey and stuffing reach an internal temperature of 77°C / 170°F.
- Rest and serve: Let the turkey rest for 15–20 minutes before removing the stuffing and carving. Serve immediately.
Recipe Tips:
- Use a meat thermometer: To get a perfectly cooked turkey, check the internal temperature. The turkey should reach 77°C / 170°F, and the stuffing inside should be 75°C / 165°F before serving.
- Preheat the stuffing: Cold stuffing can slow down cooking and cause uneven doneness. Heating it in the microwave before stuffing helps everything cook evenly.
- Dry the turkey well before roasting: Pat the turkey dry with paper towels before seasoning. This helps the skin turn crispy and golden in the oven.
- Don’t overpack the stuffing: Lightly spoon the stuffing into the turkey’s cavity. If it’s packed too tightly, it may not cook properly.
- Let the turkey rest before carving: After roasting, let the turkey rest for 15–20 minutes. This keeps the juices inside, making the meat tender and juicy when sliced.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roast turkey with stuffing cool to room temperature. Store the turkey and stuffing separately in airtight containers in the fridge for up to 4 days.
- Freeze: Place cooled turkey slices and stuffing in freezer-safe bags or containers. Freeze for up to 3 months.
- Reheat: Heat a pan over medium-low heat, add a little broth or butter, and warm the turkey and stuffing, stirring occasionally, until heated evenly.
Nutrition Facts
- Calories: 656
- Total Fat: 37g
- Saturated Fat: 17g
- Cholesterol: 302mg
- Sodium: 1,513mg
- Potassium: 684mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 61g
Check out More Recipes:
Alton Brown Turkey With Stuffing
Description
This delicious and easy roast turkey with stuffing, inspired by Alton Brown, is perfect for a flavor-packed holiday meal. With a crispy golden skin and a savory stuffing filled with mushrooms, butternut squash, and pecans, it’s a showstopper! Simple to prepare, this dish uses common ingredients and guarantees a juicy, tender turkey every time.
Ingredients
Instructions
- Preheat the oven: Heat oven to 200°C / 400°F.
- Prepare the turkey: Pat the turkey dry, rub with 1 tbsp oil, and season with 1½ tsp salt and 1 tsp black pepper. Place cavity-side up in a deep high-sided bowl and set aside.
- Rehydrate the mushrooms: Heat the chicken stock in the microwave for 3 minutes. Add the dried mushrooms, press them down to fully submerge, cover with plastic wrap, and let soak for 30 minutes.
- Roast the vegetables: Toss the onion, celery, fennel, and butternut squash with the remaining oil, salt, and pepper. Spread onto a baking sheet and roast in the middle of the oven for 20 minutes.
- Toast the bread: Remove the roasted vegetables from the tray and transfer them to a bowl. Spread the torn ciabatta onto the hot baking sheet and toast for 8 minutes. Remove and add to the bowl with the vegetables.
- Chop the mushrooms & mix stuffing: Scoop the soaked mushrooms from the stock and roughly chop them. Add to the bowl with the vegetables and bread, reserving the stock. Stir in the eggs, pecans, sage, and parsley. Gradually add the reserved stock in 120 ml / ½ cup increments, mixing until the stuffing is moist but not soggy.
- Heat the stuffing: Transfer the stuffing to a microwave-safe bowl and heat for 6 minutes, or until it reaches 75°C / 165°F.
- Stuff the turkey: Roll a flexible cutting board into a cylinder shape and insert it into the turkey cavity. Quickly spoon the hot stuffing inside, packing it lightly.
- Roast the turkey: Place the stuffed turkey on a rack inside a roasting pan. Roast for 45 minutes, then reduce the heat to 175°C / 350°F and continue cooking for another 90 minutes, or until both the turkey and stuffing reach an internal temperature of 77°C / 170°F.
- Rest and serve: Let the turkey rest for 15–20 minutes before removing the stuffing and carving. Serve immediately.
Notes
- Use a meat thermometer: To get a perfectly cooked turkey, check the internal temperature. The turkey should reach 77°C / 170°F, and the stuffing inside should be 75°C / 165°F before serving.
- Preheat the stuffing: Cold stuffing can slow down cooking and cause uneven doneness. Heating it in the microwave before stuffing helps everything cook evenly.
- Dry the turkey well before roasting: Pat the turkey dry with paper towels before seasoning. This helps the skin turn crispy and golden in the oven.
- Don’t overpack the stuffing: Lightly spoon the stuffing into the turkey’s cavity. If it’s packed too tightly, it may not cook properly.
- Let the turkey rest before carving: After roasting, let the turkey rest for 15–20 minutes. This keeps the juices inside, making the meat tender and juicy when sliced.
Alton Brown Turkey With Stuffing
