Jul 13 2026
Restaurants›Village Inn›Slow-roasted Turkey Recipe

Slow-roasted Turkey Recipe

Inspired by Village Inn
Time4h
Serves10

Hand-carved and served with cornbread stuffing, mashed potatoes and turkey gravy, cranberry sauce and a buttermilk biscuit.

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Ingredients

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Turkey

Cornbread Stuffing

Mashed Potatoes

Turkey Gravy

Cranberry Sauce

Buttermilk Biscuits

Method

Turkey Preparation

  1. 1

    Prepare the Turkey

    Preheat the oven to 325°F (163°C). Rinse the turkey inside and out under cold running water and pat it dry with paper towels. Rub olive oil all over the turkey and season generously with salt and black pepper, both inside and out. Stuff the cavity with chopped rosemary, thyme, minced garlic, and lemon halves.

  2. 2

    Roast the Turkey

    Place the turkey, breast side up, in a roasting pan. Roast in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey with pan juices every 30 minutes. Allow the turkey to rest for 20-30 minutes before carving.

Cornbread Stuffing

  1. 3

    Prepare the Stuffing

    In a skillet, melt the butter over medium heat. Add the diced celery and onion, cooking until softened, about 5-7 minutes. In a large bowl, combine the crumbled cornbread, sautéed vegetables, chicken broth, and dried sage. Mix well, season with salt and pepper to taste, and then transfer to a greased baking dish.

  2. 4

    Bake the Stuffing

    Bake the stuffing alongside the turkey for the last 30-40 minutes of cooking, until heated through and golden on top.

Mashed Potatoes

  1. 5

    Cook the Potatoes

    Place the peeled and cubed potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

  2. 6

    Mash the Potatoes

    Add the butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.

Turkey Gravy

  1. 7

    Make the Gravy

    In a saucepan, combine the turkey drippings and flour over medium heat. Whisk continuously until smooth and bubbly. Gradually whisk in chicken broth. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.

Cranberry Sauce

  1. 8

    Cook the Cranberry Sauce

    In a saucepan, combine cranberries, sugar, and water. Bring to a boil and then reduce heat to simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens. Stir in lemon juice before serving.

Buttermilk Biscuits

  1. 9

    Prepare the Biscuit Dough

    Preheat the oven to 450°F (232°C). In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined.

  2. 10

    Bake the Biscuits

    Turn the dough onto a floured surface and gently knead a few times. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.

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