Ingredients:

  • 1 (13 lb) whole turkey, giblets removed
  • 1/2 cup unsalted butter, softened
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • 10 cups dry sourdough or French bread cubes
  • 4 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup celery, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken or turkey broth
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried thyme

Instructions:

  1. Pat the turkey completely dry with paper towels. Mix softened butter with sage, rosemary, salt, and pepper. Loosen the skin over the breast and rub half the compound butter directly onto the meat, then smear the remaining butter over the exterior skin.
  2. Sauté onion and celery in butter over medium heat until translucent (5-7 minutes). Stir in garlic and thyme until fragrant.
  3. In a large bowl, toss bread cubes with the sautéed vegetables and parsley. Gradually pour in the broth, tossing gently until moistened but not mushy.
  4. Loosely fill the turkey cavity with the stuffing. Truss the legs with twine. Place in a preheated oven at 325°F (165°C) and roast until the thickest part of the breast and the center of the stuffing both reach 165°F (74°C).
  5. Remove from oven, transfer to a carving board, tent loosely with foil, and let rest for 30 minutes before carving.