Turkey Dinner Recipe
TRADITIONAL ROASTED TURKEY STUFFED WITH SAUSAGE, ONIONS AND SAGE, SERVED WITH MASHED POTATOES, GRAVY AND CRANBERRY SAUCE.
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Ingredients
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Roast Turkey with Sausage-Sage Stuffing
Mashed Potatoes
Gravy
Cranberry Sauce
Method
Roast Turkey with Sausage-Sage Stuffing
- 1
Prepare and brine-season
Remove giblets and neck from turkey cavity; reserve for stock if desired. Pat turkey dry with paper towels. Generously season the cavity and exterior with 2 tablespoons kosher salt and 1 teaspoon black pepper. Loosen the skin over the breast by sliding your hand between skin and meat; spread half of the softened butter (about 1/2 cup) under the breast skin for moist breast meat. Rub remaining butter over the skin. Tuck thyme and rosemary sprigs and the halved yellow onion and smashed garlic into the cavity. Set turkey on a rack in a large roasting pan; refrigerate uncovered for 2–8 hours if you want crisper skin (optional).
- 2
Make sausage-sage stuffing
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Add the pork sausage (casings removed) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Stir in chopped sage, chopped parsley and ground nutmeg; cook for 1 minute until fragrant. Transfer mixture to a large bowl and stir in bread crumbs, milk and beaten egg until evenly combined. Season with 1 tablespoon kosher salt and 1 teaspoon black pepper (adjust to taste). Allow stuffing to cool slightly before stuffing the turkey cavity — the stuffing should be moist but not soupy; add a splash more milk if too dry.
- 3
Stuff and truss
Preheat oven to 325°F (165°C). Fill the turkey cavity loosely with the sausage-sage stuffing — do not overpack; any leftover stuffing may be baked separately in a covered dish for food-safety and even cooking. Close the cavity and tie the legs with kitchen twine; tuck the wing tips under. Brush any exposed butter onto the skin again. Place turkey breast-side up on the rack with a shallow pan beneath to catch drippings. Pour 1 cup low-sodium stock into the bottom of the roasting pan to keep pan drippings from burning.
- 4
Roast the turkey
Roast the turkey in the preheated 325°F (165°C) oven. As a guideline roast 12–14 lb turkey for about 13–15 minutes per pound (approximately 3–3.5 hours), but start checking temperature about 2 hours in and then every 20–30 minutes. Baste the turkey with pan juices every 30–45 minutes if desired. If the skin browns too quickly, tent loosely with foil.
- 5
Check doneness and rest
Use an instant-read thermometer inserted into the thickest part of the thigh without touching bone; turkey is done at 165°F (74°C). Also check the stuffing temperature in the center of the cavity; it must reach 165°F (74°C). When done, transfer turkey to a cutting board and tent loosely with foil. Let rest for 20–30 minutes before carving to allow juices to redistribute.
Mashed Potatoes
- 6
- 7
Mash and season
Drain potatoes well and return to the hot pot. Add 6 tablespoons unsalted butter, 1 cup whole milk and 1 tablespoon cream (if using). Mash with a potato masher or hand mixer to desired texture. Season with 1 teaspoon salt and 1 teaspoon black pepper; taste and adjust. Keep warm, covered, until ready to serve.
Gravy
- 8
Make gravy from pan drippings
When turkey is removed from the roasting pan, pour pan drippings through a fine-mesh strainer into a measuring cup or fat separator. Let settle for a few minutes; skim off excess fat until you have about 1 cup flavorful drippings (reserve extra juices for thinning if needed). Place roasting pan on stovetop over medium heat (or transfer fond to a saucepan) and sprinkle 1 tablespoon all-purpose flour into the pan drippings. Whisk continuously to create a roux and cook 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups additional stock and up to 1 cup cold water as needed, scraping browned bits from the pan. Bring to a simmer and cook until thickened, 4–6 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper, adjusting to taste. If gravy is too thin, simmer until reduced; if too thick, thin with stock or water to desired consistency. Keep warm until serving.
Cranberry Sauce
- 9
Cook cranberries
In a medium saucepan combine 1 cup granulated sugar and 1 cup water. Bring to a gentle boil, stirring until sugar dissolves. Add 12 oz fresh cranberries and return to a boil. Reduce heat and simmer until berries begin to pop and sauce thickens, about 8–10 minutes. Stir in 1 teaspoon orange zest and 2 tablespoons orange juice. Remove from heat and let cool to room temperature; sauce will continue to thicken as it cools. Transfer to a serving bowl and refrigerate if making ahead.
