Ingredients Jump to Instructions ↓

  1. 1 (14-pound) turkey (preferably a kosher turkey), neck and giblets (excluding liver) reserved for making gravy 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 4-5 cups Herb Stuffing (*see below) 1 1/2 cups chicken broth 1 stick (8 tablespoons) unsalted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Secure wings to body with small skewers if desired for a nicer appearance.


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