Thanksgiving Turkey Recipe with Bread Stuffing
Learn how to make the juiciest and tastiest Thanksgiving Turkey! This crowd-pleasing recipe is tender-moist with a crispy flavorful skin.
Servings 10 people
For the herbed butter
- 1/2 cup unsalted butter room temp
- 1 tbsp fresh thyme
- 2 tbsp fresh rosemary
- 5 leaves fresh sage
- 4 garlic cloves minced
Season the turkey (inside and out)
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.
Make the garlic herb butter
Finely chop the thyme, rosemary, and sage. In a small bowl, combine the chopped herbs with minced garlic and softened butter.
Spread the butter and herb mixture under the skin as well.
Make the stuffing and fill the cavity of the bird
Place in a roasting pan and cook
Place the turkey into an oven bag and puncture the top of the 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. Cook in a deep roasting pan at 370 degrees Fahrenheit for 2 1/2 hours or until the internal temperature of the turkey is 165 degrees Fahrenheit. I stick my meat thermometer into the thickest part of the turkey to measure, either leg or breast.
What to make with leftover turkey
Calories: 1285kcal | Carbohydrates: 39g | Protein: 154g | Fat: 55g | Saturated Fat: 18g | Cholesterol: 521mg | Sodium: 4216mg | Potassium: 1761mg | Fiber: 2g | Sugar: 6g | Vitamin A: 848IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 8mg