The turkey is the star of the Thanksgiving table, and every family seems to have a different way of preparing it. From deep fried to dry brined to fully buttered under the skin, the options are endless. This recipe is for a classic, oven roasted turkey with stuffing inside, cooked the traditional way and full of all the flavors that make Thanksgiving feel like Thanksgiving, even for those of us who didn’t grow up with the holiday.
Notes
For this recipe I am cooking a really small turkey, at least by American standards. A 9 lbs bird is perfect if you are only a few people, plus it’s easier to wet brine. A good brine makes a big difference, and so does a proper meat thermometer. It is the only way to make sure both the turkey and the stuffing reach the right temperature without overcooking the breast. Use a meat thermometer.
The turkey is done when the thickest part of the thigh and the center of the stuffing reaches 165 F (74 C).
Wet brining is simple once you know the ratio. A classic brine uses about 1 tablespoon (35g) of kosher salt and 2 teaspoons (25g) of sugar per pound of turkey. Cooking time is usually 13 to 15 minutes per pound at 325 F, but stuffed turkeys take longer.
I am using Pepperidge Farm stuffing, but you can use any brand of stuffing you want, or even make your own if you wish.
Recipe: Oven Roasted Turkey – Wet Brined and Stuffed
4
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Ingredients
1 whole turkey, about 9 pounds (4 kilos)
1 gallon plus 3 cups cold water (4 liters)
¾ cup kosher salt (150 g)
½ cup sugar (100 g)
2 onions, quartered
2 lemons, quartered
1 garlic bulb, halved horizontally
Fresh herbs such as thyme, rosemary and sage
4 tablespoons softened butter (50 g)
3 tablespoons olive oil (50 ml)
1¾ cups chicken stock (400 ml)
1 bag stuffing, prepared according to the package
Black pepper
Directions
- How to wet brine the turkey
- Heat 2 cups of the water (500 ml) until warm.
- Add the salt and sugar and stir until dissolved.
- Pour the mixture into a large container and add the remaining cold water. The brine must be completely cold.
- Add one halved garlic bulb, one onion, one lemon and a handful of herbs.
- Remove the giblets and submerge the turkey.
- Refrigerate and brine for 12 to 24 hours, making sure the turkey is fully covered.
- Prepare the turkey
- Remove the turkey from the brine and discard the brine.
- Rinse the turkey briefly under cold water and pat it completely dry.
- Let it sit at room temperature for one hour. In the meantime, prepare the stuffing of your choice according to the package instructions. Let the stuffing cool for 10 to 15 minutes before adding it to the turkey. Do not add extra salt.
- Loosely spoon stuffing into the cavity. Do not pack it tightly.
Place extra stuffing in a separate baking dish. - Rub the outside lightly with pepper. It doesn’t need salt.
- Mix the softened butter and olive oil and rub all over the turkey, including under the breast skin.
- Add one lemon in quarters, one onion in quarters, and a few sprigs of herbs to the roasting pan.
- Roast the turkey
- Heat the oven to 325 F (165 C).
- Place the turkey breast side up on a rack in a roasting pan.
- Pour the chicken stock into the bottom of the pan.
- If you have the neck and heart, add them to the pan for extra flavor.
- Roast for 13 to 15 minutes per pound, but because the turkey is stuffed, expect:
2 hours and 45 minutes to 3 hours and 15 minutes total. I would strongly recommend that you use a meat thermometer. Baste every 45 minutes. If the breast or wing tips brown too quickly, tent them loosely with foil. - Let the turkey rest for 20 to 30 minutes before carving. This keeps the meat juicy and allows the stuffing to settle.
If you’re ready to take the guesswork out of cooking, a good digital thermometer is a must. The Deiss PRO Digital Meat Thermometer is one of my favorites. It’s fast, accurate, and easy to use, whether you’re roasting a chicken, checking a steak, or making caramel. The backlit display is great for dim kitchens or outdoor grilling, and it gives you an instant reading in just a couple of seconds. It’s waterproof (so you can rinse it under the tap), folds neatly for storage, and even has a magnet so you can keep it right on the fridge. A small tool that makes a big difference in getting your food cooked just right every single time.
