Classic Roast Turkey & Stuffing

Our Classic Roast Turkey and Stuffing recipe will quickly become a staple for any holiday dinner or special occasion. This recipe combines a number of classic herbs and spices for your turkey, including dried sage, rosemary, and thyme, which makes it a versatile main to be paired with a number of sides.

An Oval Dutch Oven or Rectangular Roaster are ideal products to ensure the turkey is golden brown, retains its moisture and is cooked through evenly. These enamelled cast iron pieces are great for oven cooking (with or without a lid) and are equally useful for building a stovetop gravy right in the same piece. The stuffing adds another layer of flavour to the turkey, featuring celery stalks, bread cubes, and a variety of spices. The Oval Casserole is also the perfect size to accommodate an entire turkey!

Our Classic Roast Turkey and Stuffing recipe is great for Thanksgiving and holiday hosting. This recipe does take close to 4 hours to cook in the oven but only about 30 minutes of hands-on prep. The time investment is definitely worth it as it can serve between eight and ten portions. Add this recipe to your holiday menu and make it the dish your guests look forward to year after year.

Classic Stuffing

In a sauté pan over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.

Transfer to large bowl and add bread, parsley, sage, rosemary, thyme, salt, and pepper. Stir in hot stock.

Roast Turkey

Place oven rack in lowest position and preheat oven to 325°F (163°C).

Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove neck from large cavity.

Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewers. Loosely fill large body cavity with stuffing.

Transfer turkey, breast-side up, to a Goose Pot. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with salt and pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.

Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).

Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large cutter board. Let stand 30 minutes before carving.