Roast Turkey with Stuffing is the perfect recipe for Thanksgiving, Christmas and Easter. The combination of the pork stuffing cooked under the skin and the moist turkey makes it hard to beat. The amazing flavour of the turkey with the vegetables its cooked with creates the base of the perfect gravy. Served as a main dish, snack and in sandwiches. Also, there is a lot of leftover recipes such as Turkey Pie, leftover Turkey Jambalaya and Turkey Tetrazzini.

Roast Turkey with Stuffing

A simple recipe that provides hot, moist turkey every time.

4.65 from 79 votes

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Course: Main Dish, Sandwiches

Cuisine: American

Keyword: Eggs, Herbs, Roast, Turkey, Vegetables

Prep Time: 30

Cook Time: 3 20

Resting: 2

Total Time: 5 50

Servings: People

Calories: 668kcal

Ingredients

Turkey Ingredients

5 kg turkey free range
1 large orange
10 rasher smoked back bacon

Gravy Ingredients

1.3 ltrs chicken stock
3 large carrots peel/chop
3 sticks celery clean/chop
3 medium red onions peel/chop
1 bulb garlic
4 sprigs rosemary
2 tbsp flour plain

Stuffing Ingredients

1 sprig sage
300 g pork mince
1 large eggs free range
1 large lemon zest
2 grates nutmeg
Olive oil

Instructions

Place a saucepan over a medium heat and add the olive oil. Once hot, add the sage leaves and 5 bacon rashers.
Preheat the oven to the highest temperature it will go to.
Add the chopped celery with one of the chopped onions along with 2 chopped cloves of garlic.
Fry until the onions are softened and turning lightly brown.
Remove the pan from the heat and add the breadcrumbs and stir well.
Once the stuffing mixture has cooled, add the zest of the lemon, nutmeg, egg, pork mince and a good seasoning of salt and pepper.
Peel the carrots and chop thickly with the 3 remaining red onions chopped in half.
To prepare Turkey, using a damp kitchen paper wipe the inside and outside of the turkey.
Place the cleaned turkey on a board with the neck end facing you. Using your fingers, slide you hand under the skin and gently work it away from the meat. This creates the cavity for the stuffing. Be carefully and work slowly.
When complete, gently push the stuffing between the meat and the skin smoothing it out as you go.
Once the stuffing is packed in, tuck the skin back to keep it in place.
Place the turkey on a large roasting tray. I bought mine off amazon and it works a treat.
Microwave the orange for 20 seconds and place in the turkeys cavity.
Place the chopped onions, carrots, celery, rosemary and all of the remaining cloves of garlic around the turkey and pour a little olive oil over the turkey and massage in.
Place the bacon rashers over the top of the crown.
Cover with tin foil making sure you have a good seal. Place the turkey into the oven and turn the heat down to 350F/175C/Gas Mark 4.
Roast for 20 minutes per 500g/1lbs removing the foil cover for about the last 45 minutes to brown the skin. Pierce the thigh with a skewer and if the juices coming out is clear, its cooked.
Remove from the oven and carefully transfer the turkey to a large plate/serving dish. Cover with foil for 1 ½ – 2 hours. This time is essential for a succulent turkey.
When ready to make the gravy, skim any fat off the top of the roasting tray and add the chicken stock and 2 tablespoons of flour.
Place the tray on a high heat and bring to the boil stirring constantly making sure that no clumps of flour. Using a wooden spoon, scrape the bottom of the pan to release the goodness.
When the gravy thickens pour it through a sieve into a serving jug.
Enjoy.

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