A savory sage rub and delicious moist stuffing make this traditional turkey a mouthwatering master piece for dinner. Family and friends can't help but ooh and aah when this show stopping entree with its crispy golden crust is set on the holiday table.—Peggy West, Georgetown, Delaware
Sage-Rubbed Roast Turkey
Ingredients
- 1 turkey (13 to 15 pounds)
- 3 tablespoons butter, softened
- 4 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon rubbed sage
- 1 teaspoon paprika
- stuffing:
- 2 celery rib, chopped
- 1 large onion, chopped
- 1/2 cup butter
- 1 loaf (1 pound) day-old bread, cubed (about 11 cups)
- 3 teaspoons rubbed sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-1/4 to 1-3/4 cups chicken broth
Directions
- Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the outside and inside of turkey. In a skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, sage, salt and pepper. Add enough broth to moisten; toss gently. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- Bake at 350° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before removing stuffing and caving turkey.
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