Turkey Dinner Recipe

Prepare the Turkey

Preheat the oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.

Season the Turkey

Rub the turkey all over with olive oil, then season generously with salt and black pepper, both inside and outside.

Stuff the Turkey

Place the diced onion, carrots, and celery inside the cavity of the turkey along with fresh rosemary and sage.

Roast the Turkey

Place the turkey breast side up on a roasting rack in a deep roasting pan. Roast in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C).

Baste the Turkey

Baste the turkey every 30 minutes with the drippings from the pan to keep it moist.

Prepare the Stuffing Mixture

In a large mixing bowl, combine the bread cubes, diced celery, diced onion, dried cranberries, chopped pecans, dried thyme, salt, and black pepper.

Add the Liquid

In a separate bowl, whisk together the chicken broth and egg. Pour this mixture over the bread cube mixture and gently stir until combined.

Stuff the Turkey

Once the turkey is ready to be stuffed, fill the cavity with the stuffing mixture, ensuring it is packed but not overly tight.

Collect Drippings

After the turkey is done roasting, remove it from the pan and keep warm. Pour the drippings into a saucepan.

Make the Roux

In the same saucepan, add the flour to the drippings and whisk over medium heat until it turns golden brown.

Add Broth

Gradually add the chicken broth while whisking continuously to avoid lumps. Bring to a simmer until thickened.

Season the Gravy

Season the gravy with salt and black pepper to taste.

Prepare the Green Beans

In a large pot, bring water to a boil. Add the green beans and cook for about 5-7 minutes until tender-crisp.

Drain and Season

Drain the green beans and return them to the pot. Add butter, salt, and black pepper, and toss to coat.