Roast Turkey With Herbed Bread Stuffing and Giblet Gravy

"From Bon Appetit, this is a nice basic turkey."
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Ready In:
3hrs 50mins




  • Make turkey giblet stock and herbed bread stuffing.
  • Roast turkey:

  • Preheat oven to 425°F.
  • Rinse turkey inside and out and pat dry.
  • Season with salt and pepper inside and out.
  • Loosely fill neck cavity with some of stuffing.
  • Fold neck skin under body and fasten with a small skewer.
  • Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
  • Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
  • Secure wings to body with small skewers if desired for a nicer appearance.
  • Put turkey on a rack set in a flameproof roasting pan.
  • Roast turkey in middle of oven 30 minutes.
  • Melt 1/2 stick butter.
  • Reduce oven temperature to 325°F and pour melted butter over turkey.
  • Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
  • Transfer turkey to a heated platter and keep juices in pan.
  • Remove skewers and discard string.
  • Transfer stuffing from cavities to a serving dish and keep warm, covered.
  • Let turkey stand at least 30 minutes and up to 45.
  • Increase temperature to 375°F
  • Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
  • Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
  • Make gravy:

  • Skim fat from pan juices and reserve 1/4 cup fat.
  • Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
  • Add to remaining 3 cups stock and bring to a simmer.
  • Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
  • Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
  • Stir in additional juices from turkey platter and season gravy with salt and pepper.
  • Note:

  • If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).

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<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
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