When my family just moved to the United States, they didn’t know much about the food the Americans have for thanksgiving. They used to just do sort of a pot luck of Russian/Bulgarian food. Paige, a good friend of our’s introduced us to the food they serve for their Thanksgiving, and we all fell in love with it. Every year we have a traditional “American Thanksgiving feast” I’m talking, mashed potatoes, gravy, corn bread, green bean salad, cranberry sauce, yams with marshmallows, pumpkin pie, and of course turkey stuffed with bread stuffing. We love our Thanksgiving food so much that we make this exact meal for Christmas too! My mother usually takes care of the turkey, but the past year I’ve been taking over. I love roasting the turkey in an oven bag because it keeps the turkey so juicy and full of flavor.

 

Ingredients:

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For the Turkey:
15 lb. Turkey
1/2 cup butter (room temp)
1 tbsp thyme
2 tbsp rosemary
5 leaves sage
4 garlic cloves, minced
4 tbsp Johnny’s seasoning salt (or to taste)
Oven bag (turkey size)
Kitchen twine

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For the Stuffing:
2 tblsp olive oil
2 tblsp butter
2 cups chopped onion
1 1/2 cup chopped celery (3 sticks)
1 (16oz) packages pepperidge farm stuffing
1 1/2 cups low sodium chicken broth

Instructions:

1. Chop the celery and onion and set aside.

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2. Finely chop the thyme, rosemary, and sage. In a small bowl, combine the chopped herbs with minced garlic and softened butter.

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3. Pat the turkey dry and season the cavity with Johnny’s seasoning salt. Put a handful of the seasoning salt in your hand and spread the salt under the skin and on top of the turkey.

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4. Spread the butter and herb mixture under the skin as well.

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5. In a pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat. Add the chopped celery and onion, and sauté until the onion is translucent.

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6. Combine the dry bread stuffing with the sautéed vegetables. Then add In the chicken broth. If you prefer to prep the stuffing the night before, don’t add the chicken broth until you are ready to cook the turkey.

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7. Stuff the front and back of the turkey with the stuffing, then tie the legs with kitchen twine.

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8. Place the turkey into an oven bag and puncture the top and bottom with a knife about 15 times. I puncture the bottom so that the drippings fall into the bottom of the pan for later use.

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9. Cook in a deep roasting pan at 370 degrees Fahrenheit for 2 1/2 hours or until the internal temperature of the turkey is 160 degrees Fahrenheit. I stick my thermometer into the thickest part of the turkey to measure, either leg or breast.

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Roast Turkey With Bread Stuffing
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 Whole turkey
Ingredients
  • For the Turkey:
  • 15 lb. Turkey
  • ½ cup butter (room temp)
  • 1 tbsp thyme
  • 2 tbsp rosemary
  • 5 leaves sage
  • 4 garlic cloves, minced
  • 4 tbsp Johnny's seasoning salt (or to taste)
  • Oven bag (turkey size)
  • Kitchen twine
  • For the Stuffing:
  • 2 tblsp olive oil
  • 2 tblsp butter
  • 2 cups chopped onion
  • 1½ cup chopped celery (3 sticks)
  • 1 (16oz) packages pepperidge farm stuffing
  • 1½ cups low sodium chicken broth
Instructions
  1. Chop the celery and onion and set aside.
  2. Finely chop the thyme, rosemary, and sage. In a small bowl, combine the chopped herbs with minced garlic and softened butter.
  3. Pat the turkey dry and season the cavity with Johnny's seasoning salt. Put a handful of the seasoning salt in your hand and spread the salt under the skin and on top of the turkey.
  4. Spread the butter and herb mixture under the skin as well.
  5. In a pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat. Add the chopped celery and onion, and sauté until the onion is translucent.
  6. Combine the dry bread stuffing with the sautéed vegetables. Then add In the chicken broth. If you prefer to prep the stuffing the night before, don't add the chicken broth until you are ready to cook the turkey.
  7. Stuff the front and back of the turkey with the stuffing, then tie the legs with kitchen twine.
  8. Place the turkey into an oven bag and puncture the top of bottom with a knife about 15 times. I puncture the button so that the drippings fall into the bottom of the pan for later use.
  9. Cook in a deep roasting pan at 370 degrees Fahrenheit for 2½ hours or until the internal temperature of the turkey is 160 degrees Fahrenheit. I stick my thermometer into the thickest part of the turkey to measure, either leg or breast.