First Up
02:12
First Up
Quick and Easy Roast Turkey 02:12
For your next holiday dinner, cook up roast turkey in less time!
Now Playing
04:02
Now Playing
Apple Sourdough Stuffing 04:02
Make a stuffing that everyone will love for your next holiday meal.
Roast Turkey with Apple-Sourdough Bread Stuffing
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
Ingredients
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
1 teaspoon dried thyme
Directions
- 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.
Cook’s Note
*You can ask the butcher to do this for you
