How to Stuff a Turkey - Martha Stewart

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be made easily.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried herbs are often less expensive and have a longer shelf life.

Rinse the turkey under cold water and pat it dry with a dish towel or paper towels.

Stuff a tiny bit of salt and pepper into the turkey's cavity.

Stuff the larger cavity of the turkey with stuffing, leaving some stuffing visible at the back.

Place the remaining stuffing into a buttered baking dish for vegetarians.

Dot the top of the stuffing with butter, cover with parchment paper and foil, and roast in the oven for about 45 minutes.

Truss the turkey to help it cook evenly and retain juiciness.

Transfer the turkey to a roasting pan, placing it on a rack.

Add 3/4 cup of water to the bottom of the roasting pan.

Rub half a stick of soft butter all over the exposed skin of the turkey, including the legs, thighs, and wings.

Prepare a mixture of half a stick of butter, four bay leaves, and one cup of dry white wine for basting.

Preheat the oven to 425°F (218°C) and roast the turkey for 30 minutes.

Reduce the oven temperature to 350°F (177°C) and continue roasting, basting every 15-20 minutes until the internal temperature reaches 165°F (74°C).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens