I was preparing Anniversary Chicken and thought what else I might serve with it. Pasta was unsuccessful, so I recreated the sauce that a chef in a restaurant once told me about. If the mango slices clash with the sort of chicken you are cooking, omit them.
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 20 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 24 |
Ingredients
- 1 (18 pound) whole turkey
- 8 cups prepared stuffing
- ½ cup unsalted butter, softened
- salt and freshly ground black pepper to taste
- 1 ½ quarts turkey stock, divided
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
- Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels.
- Place turkey, breast-side up, on a rack in a roasting pan. Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.
- Pour 2 cups of turkey stock into the roasting pan. Loosely tent turkey with aluminum foil.
- Roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
- Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.
- Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.
- Roasting time will depend on the size of your turkey. Learn more in our
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- Please note the exclusion of stuffing and the addition of fresh rosemary and sage when using the magazine version of this recipe.
Nutrition Facts
| Calories | 828 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 383 mg |
| Dietary Fiber | 1 g |
| Protein | 100 g |
| Saturated Fat | 11 g |
| Sodium | 756 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly to the letter and it came out great.
I’ve never left a rating for a recipe before, but I had to for this turkey because for the first time ever, with this recipe, I cooked a moist, flavorful – not dry, not shriveled, delicious turkey! I think the broth and tenting in the beginning, must steam the turkey a bit and keeps all the moisture in. It did take much longer than 4 hours with all of the basting, but it was well worth it. Taking the temperature is key. Delicious!
I loved it!
Perfect old school roast turkey!
cook 15 minutes per pound
Deeelicious!!!!
I followed the recommendations of 15 minutes per pound at 350 degrees F. The time agreed with the temperature thermometers to the minute.
Easy and straight forward. Tasty to!
I made this recipe last year 2 times both were perfect only suggestion I have remember to leave your butter out the night before also add a little olive oil and you can season your butter before putting in the skin so delicious
This is so delicious! I had it as the main course because sometimes I don’t feel like dealing with meat. The red pepper really makes the dish, so don’t skip it. I prepared it slightly differently, but used the same ingredients. I sautéed the onion and spices in a cast iron skillet. When the onions were brown, I tossed in the squash and sautéed it a bit as well. Then added the cheese and sour cream. Once topped with cheese, I put the cast iron skillet in the oven. A true one-dish meal 🙂 You could easily add cooked chicken or ham to make it even heartier. This one’s a keeper!
Oh my. I have made turkeys before, but this recipe made it so moist, it melted in your mouth. Thanks for a terrific and now my go to recipe.
Roasted a 10lb turkey for a Thanksgiving dinner in March during coronavirus. Cooked for about 3 hours basted every 30 minutes. Rubbed butter between skin and breast. Used homemade chicken stock cause I didn’t want to go to the store if I didn’t need to during this time. My husband only likes dark meat, but he was craving it and served himself all breast meat. Gave me a piece and it was super moist. This was also my first time ever roasting a turkey. I’m super happy with the recipe and directions. Will use for the Real Thanksgiving in November. Praying this virus will be gone soon.
IT WAS PERFECT !!!
Came out great even though I probably over cooked it a bit.
First time at roasting a turkey and it was delicious. My roasting pan was the same size as my 15 pound turkey so it was a tight fit. I didn’t have a baster and there wasn’t room to fit a spoon to do the basting. What I did was pour the stock over the bird as I was adding it each time I noticed it was getting low. Came out perfectly! Breast was so moist! Will use this method forever!
First time at roasting a turkey and it was delicious. My roasting pan was the same size as my 15 pound turkey so it was a tight fit. I didn’t have a baster and there wasn’t room to fit a spoon to do the basting. What I did was pour the stock over the bird as I was adding it each time I noticed it was getting low. Came out perfectly! Breast was so moist! Will use this method forever!
Amazing!!! It was devoured and I wanted sandwiches the next day…will roast a bigger bird at Christmas. Highly recommend!!!
I have cooked turkeys for a number of years, but while I was looking for new side dishes, I ran across this one and tried. I really enjoyed the simplicity and the taste. Thanks for posting this recipe.
Great basic recipe, spice it your way.
The turkey turned out juicy with crisp and tasty skin.
Best turkey I’ve ever made! Very moist! Followed the recipe to a tee!