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Ingredients
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Turkey
Stuffing
Cranberry Sauce
Method
Roasting the Turkey
- 1
Prepare the Turkey
Preheat your oven to 325°F (165°C). Remove the giblets from the turkey and pat it dry with paper towels. Rub the turkey inside and out with salt, black pepper, and olive oil. Stuff the cavity with fresh thyme, rosemary, and garlic cloves.
- 2
Roast the Turkey
Place the turkey on a roasting rack in a large roasting pan. Roast the turkey for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the turkey with its juices every 30 minutes.
- 3
Rest the Turkey
Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.
Making the Stuffing
- 4
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add chopped onion and celery and sauté until softened, about 5 minutes.
- 5
Combine Ingredients
In a large bowl, combine the sautéed vegetables with bread crumbs, chicken broth, dried sage, dried thyme, salt, and black pepper. Mix well.
- 6
Preparing the Cranberry Sauce
- 7
- 8
Add Zest
Stir in the orange zest and continue to simmer for an additional 5 minutes. Remove from heat and let it cool before serving.