Traditional Roast Stuffed Turkey

"When I eat roast turkey, I want a basic recipe, no special herbs or brines. Slow roasted straight up, browned to perfection. Just the way Grandma used to do it when I was a little girl. I begin the stuffing preparation the night before. Don't let the long instructions scare you off, I explained each step for beginner cooks."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:




  • Tear the bread into pieces, and place back into the bags overnight.
  • Dice the onion, and leave covered on the counter.
  • The next day, saute the diced onion in margarine, stir in sage and chicken broth.
  • Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir.
  • The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add a little more onion mixture.
  • If it is soggy and squeezes together tightly, add a little more bread pieces.
  • If the bird has skin which is binding it's legs together, cut this.
  • Rinse the bird, remove and discard heart, neck etc. and pat the insides to remove some of the moisture.
  • Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird as seen in the picture. The tighter you push it in, the moister the stuffing will be.
  • Stuff the neck cavity.
  • If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours.
  • Wrap the legs and wings with foil, they will cook quickly.
  • Put a piece of loose foil over the entire bird.
  • Roast at 325°F for about 3 hours.
  • Remove all of the foil, setting it aside and roast for another hour.
  • If the turkey does not have a pop up timer, use a meat thermometer.
  • When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird.
  • Remove the stuffing from the bird and mix it in with the crock pot stuffing.
  • Carve the turkey and serve on a platter.
  • Enjoy this time honored tradition with your loved ones.
  • You may use more or less sage, according to your tastes.

Questions & Replies

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  1. Carol Cooper
    I usually thaw my turkey for 2 days i place it in the fridge then the night before i cook it iplace it in the bath tub with water covering it for about 7 hours then wash the turky in cold water dig out remaining ice stuff add my seasonings and bake
  2. Karen=^..^=
    I followed this recipe for our Thanksgiving turkey. I used a lot less bread for the stuffing and added a little fresh parsley and thyme, plus salt and pepper while using less sage (I didn't use fresh). I also sprinkled salt and pepper on the turkey before roasting. The instructions are excellent and it came out fabulous. I did defrost my turkey in the fridge for 4 days ahead of time. Thanks for posting!
  3. JenSmith
    I would caution against step number one. I did this one year, and the whole family got sick. If you plan to thaw a turkey like this, you better plan to stay up all night because you'll have to change the water every 2-3 hours! It's better to just thaw it in the fridge about 3 days before Thanksgiving (or whatever holiday).
  4. Derf2440
    Turned out a lovely bird, thanks for posting, Very much like I have always cook my turkey. I did not make your stuffing, I made our regular turkey stuffing, sausage water chestnug. We thouroughly enjoyed it for Easter dinner.
  5. Lindas Busy Kitchen
    Also, maybe there is frost inside the turkey, but I can guarantee, there is bacteria on the outside...


<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p> <p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>
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