Roast Turkey with Apple-Sourdough Bread Stuffing

Ingredients

• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded, back bone removed from the turkey breast (this will help it stand upright)*
• 2 tablespoons olive oil, plus 2 tablespoons olive oil
• Salt and freshly ground black pepper1 medium chopped onion
• 2 apples, peeled, cored and diced (preferably McIntosh)
• 2 celery stalks, chopped
• 1 teaspoon chopped fresh parsley leaves
• 1 teaspoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 4 cups sourdough bread cubes, preferable day-old
• 1 cup reduced-sodium chicken broth, warm

Directions

*You can ask the butcher to do this for you

Preheat the oven to 450 degrees F.

In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.

Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.

Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe. It may not match exactly what the chef did on the show.