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from "Everyday Food® magazine"

Prep Time: 15 minutes
Total Time: 3 hours, plus resting
Yield: Serves 8 to 10

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 Everyday Food® magazine

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved for Giblet Stock; liver discarded)
Coarse salt and ground pepper
6 tablespoons butter (3/4 stick), room temperature

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1. Make Giblet Stock (below). Preheat oven to 375 degrees, with rack in lowest position. Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. In a small bowl, mix together butter and 1 teaspoon salt. With your fingers, gently separate breast skin from flesh without tearing skin. Spread butter mixture evenly under breast skin.
2. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Season turkey generously with salt and pepper. Place turkey in an 11-by-14-inch roasting pan. Roast 1 hour. Reduce heat to 350 degrees; tent turkey with foil. Roast until an instant-read thermometer inserted in the thickest part of thigh registers 165, 1 1/2 to 2 hours.
Giblet Stock: (Prep Time: 1 hour; Yield: Makes 2 1/2 cups) In a medium saucepan, combine turkey neck, giblets, and 5 cups of water. Bring to a boil. Skim off foam, reduce to a gentle simmer, and cook 1 hour. Strain stock into a heatproof container, discarding solids.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Plainville Farms Whole Turkey, Raised w/o Antibiotics, Fresh
This product is currently unavailable.
You May Already Have
  David's Kosher Salt - $3.19/ea
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Gefen Ground Black Pepper - $3.29/ea
Estimated Total:  
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