Roast Turkey with Cranberry-Pecan Stuffing
Take your holiday meal to the next level with our Roast Turkey with Cranberry-Pecan Stuffing recipe! The tender and juicy turkey is perfectly seasoned and stuffed with a delicious mixture of cranberries and pecans, creating a flavor explosion in your mouth. With this recipe, you'll impress your guests and leave them asking for more. Try it today and experience the ultimate holiday feast.
**Ingredients:**
**For the Turkey:**
- 1 whole turkey (12-14 pounds)
- 1/2 cup (1 stick) unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 cloves garlic, minced
- 1 lemon, cut in half
- 1 orange, cut in half
**For the Stuffing:**
- 8 cups day-old bread cubes
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 medium onion, finely chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken or turkey broth
- 1/2 cup (1 stick) unsalted butter
**For Gravy:**
- Pan drippings from the roasted turkey
- 3 tablespoons all-purpose flour
- 2 cups turkey or chicken broth
- Salt and pepper to taste
**Instructions:**
**1. Prepare the Stuffing:**
- In a large skillet, melt the butter over medium heat. Add onions, celery, and garlic. Sauté until softened.
- In a large mixing bowl, combine bread cubes, cranberries, pecans, sautéed vegetables, parsley, and the dried herbs. Mix well.
- Gradually add the chicken or turkey broth to the mixture until it reaches your desired level of moisture. Set aside.
**2. Prepare the Turkey:**
- Preheat your oven to 325°F (163°C).
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat it dry with paper towels.
- In a small bowl, mix together the softened butter, salt, pepper, dried herbs, and minced garlic.
- Gently loosen the skin of the turkey over the breast and thighs. Spread the herb butter mixture under the skin, covering as much of the turkey as possible.
- Season the inside of the turkey with salt and pepper. Stuff the turkey with the cranberry-pecan stuffing. Truss the turkey to secure the stuffing.
- Place the stuffed turkey on a roasting rack in a large roasting pan.
- Squeeze the lemon and orange halves over the turkey, then place the squeezed fruit halves inside the turkey cavity.
- Cover the turkey with aluminum foil and roast for about 3 to 3.5 hours or until the internal temperature of the thigh reaches 165°F (74°C). Remove the foil during the last 30 minutes of roasting to allow the skin to brown.
**3. Make Gravy:**
- While the turkey is resting, pour the pan drippings into a saucepan. Add flour and cook over medium heat for a few minutes to form a roux.
- Gradually whisk in the turkey or chicken broth until the gravy thickens. Season with salt and pepper to taste.
**4. Serve:**
- Carve the roasted turkey and serve it with the cranberry-pecan stuffing and delicious homemade gravy.
Enjoy your festive Christmas feast with this delightful roast turkey and stuffing recipe!