Here's an easy to follow roast turkey recipe with a mouthwatering cranberry-pecan stuffing. Give it a try ... the turkey is succulent and the stuffing is absolutely delicious.
- Total: 5 hr 50 min
- Active: 50 min
- Yield: 24 servings
Ingredients
1/2 cup butter (1 stick)
4 stalks celery, chopped (about 2 cups)
2 large onions, chopped (about 2 cups)
6 cups Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
2 packages (16 ounces each) Pepperidge Farm® Herb Seasoned Stuffing
1 cups cranberries
1 cup chopped pecans
1 (20 pound) turkey
Vegetable oil
Directions
- Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender.
- Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone.
- Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot.
Cook’s Note
Easy Substitution: you may use walnuts instead of the pecans in this recipe.
