Roast Turkey with Vegetable Stuffing and Rosemary Potatoes

Recipe Details

Servings: 20-24

Recipe Category: Dinner

Difficulty Level: Intermediate

Recipe from www.bettycrocker.com

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What you’ll need

Turkey:

• 2 tablespoons butter or margarine

• 2 medium celery stalks, sliced (1 cup)

• 1 medium onion, chopped (1/2 cup)

• 1/4 cup chopped fresh parsley

• 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves

• 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

• 3/4 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves

• 1/2 teaspoon salt

• 7 cups soft bread cubes

• 2 medium carrots, shredded (1 1/2 cups)

• 1 medium zucchini, shredded (1 cup)

• 1 cup chopped fresh mushroom (4 ounces)

• 1 whole turkey, 12 pounds, thawed if frozen
  

Potatoes:

• 10-12 potatoes

• 1/2 cup olive oil

• 1/2 cup chopped rosemary

• Salt and pepper

directions

Turkey:

1. Heat oven to 325°F. Melt butter in a 10-inch nonstick skillet over medium heat. 

2. Cook celery and onion in butter, stirring frequently, until onion is tender. 

3. Stir in parsley, sage, marjoram, tarragon, and salt. Mix bread cubes, carrots, zucchini, and mushrooms in a large bowl. Add celery mixture; toss.

4. Fill the wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in a small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) 

5. Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.

6. Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in the thickest part of inside thigh and does not touch bone.

7. Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. The thermometer inserted in the center of the stuffing should read 165°F. When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

Potatoes:

1. Preheat the oven to 400 °F

2. Wash the potatoes. Cut them in half with skin on and then in quarters.

3. Add salt, pepper, and half the olive oil.

4. Dump the potatoes on a baking sheet and spread them on a single layer and roast in the oven for at least 1 hour, or until browned and crisp in a hot oven until golden and tender.

5. Mix the remaining oil with the rosemary and toss over the potatoes. 

6. Cook for 10 more minutes. 

7. Serve with the turkey.

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