How long does Roast turkey with stuffing take to make?

It takes about 5 hours in total.

Which allergens does Roast turkey with stuffing contain?

It contains cereals containing gluten, milk, eggs, celery and sulphites. Always check the labels of the products you use.

How long does Roast turkey with stuffing keep in the fridge?

Up to 3 days in the fridge, in a closed container. It can also be frozen.

Roast turkey with stuffing

Name: Roast turkey with stuffing
Cook time: 295 min
Total time: 295 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoons Wheat flour; 170 g Butter; 2 u Egg; 3 u Onion; 2 u Carrot; 5 u Celery; 1 u Lemon; Salt; Black pepper; 6 sprigs Thyme; 1 handful Parsley; 1 l Chicken Stock; 150 ml Dry White Wine; 12 leaves sage; 450 g Stale bread; 5 kg Turkey

Pavo asado relleno

Medium

Contains allergens

Cereales con glutenLecheHuevosApioSulfitos

Author: Equipo Cocinoa
Preparation time: 5 hr
Servings: 8

Summary

A medium-difficulty recipe for 8 servings. It takes about 5 hours to make. It is nut-free.

The big festive turkey, juicy with golden skin, with a bread, onion, celery and herb stuffing and a gravy made from its own juices. With thawing and roasting times and the safe way to cook the stuffing.

Ingredients

8 servings

3 tablespoons Wheat flour (for the gravy)
170 g Butter (softened: 60 g for the skin, 100 g for the stuffing and a little for the dish)
2 u Egg (beaten, for the stuffing)
3 u Onion (2 chopped for the stuffing and 1 quartered for the tin)
2 u Carrot (in large chunks, for the tin)
5 u Celery (sticks: 4 chopped for the stuffing and 1 in chunks for the tin)
1 u Lemon (halved, for the cavity)
Salt (to taste)
Black pepper (freshly ground, to taste)
6 sprigs Thyme (fresh: half picked for the stuffing, the rest for the cavity)
1 handful Parsley (chopped)
1 l Chicken Stock (or turkey stock, about 350 ml for the stuffing and the rest for the gravy)
150 ml Dry White Wine (for the gravy) (optional)
12 leaves sage (fresh, chopped (or 1 teaspoon dried))
450 g Stale bread (white, with a firm crumb, in 2 cm cubes)
5 kg Turkey (whole, giblets removed, thawed if frozen)

Instructions

If the turkey is frozen, thaw it in the fridge on a tray, starting 2 or 3 days ahead. The day before, cut the bread into cubes and spread them on a tray to dry out, and leave the turkey uncovered at the bottom of the fridge so the skin dries.
Take the turkey out of the fridge an hour before roasting. Remove any giblets from the cavity, pat it thoroughly dry inside and out with kitchen paper and preheat the oven to 180 °C conventional (160 °C fan).
10 min
Gently loosen the breast skin by sliding your fingers in through the neck opening and spread half of the 60 g of butter on the meat underneath; spread the rest over the outside. Season inside and out, put the lemon, half the thyme and a quarter of an onion in the cavity, and tie the legs together with kitchen string.
10 min
Scatter the remaining onion quarters, the carrot and the celery stick, cut into chunks, over the roasting tin. Sit the turkey on top, breast side up, and pour a glass of water into the tin so the juices do not burn.
5 min
Roast for 35 to 40 minutes per kilo (about 3 hours for 5 kg). Once the skin is golden, roughly halfway through, cover it loosely with foil. Baste it with its juices every 45 minutes, closing the oven quickly, and add a little water if the tin dries out.
3 hr
During the last half hour of roasting, make the stuffing: melt 100 g of butter in a wide frying pan and gently cook the chopped onion and celery with a pinch of salt over medium heat until soft but not coloured. Stir in the sage and thyme leaves at the end.
15 min
In a large bowl, mix the bread with the vegetables, parsley, beaten eggs, salt and pepper. Add about 350 ml of hot stock a little at a time: the bread should be moist but not swimming. Tip it into a buttered dish.
5 min
Check the turkey with a thermometer in the thickest part of the thigh, not touching the bone: it should read 74 °C. Without a thermometer, pierce between the thigh and the body; the juices must run clear with no trace of pink. If it needs longer, keep roasting in 15-minute stretches.
5 min
Move the turkey to a platter, cover it loosely with foil and leave it to rest for 30 to 45 minutes so the juices settle. While it rests, turn the oven up to 190 °C and bake the stuffing for 20 minutes covered and another 20 uncovered, until golden and crisp on top and 74 °C in the centre.
40 min
For the gravy, strain the juices from the tin into a jug, pressing the vegetables, and let the fat rise. Put the tin over the heat with the wine and scrape the bottom to lift the browned bits. In a saucepan, heat 3 tablespoons of the fat, add the flour and cook for 2 minutes, stirring; whisk in the wine from the tin, the skimmed juices and the rest of the stock a little at a time, and simmer until the gravy coats the spoon. Season to taste.
10 min
Carve the turkey: take off the legs and wings first, then slice the breast. Serve with the stuffing and piping hot gravy.
15 min

Notes

In the United States roast turkey is the centrepiece of Thanksgiving and often comes back at Christmas; in Britain it is the classic roast for Christmas Day lunch, and it has found a place on many Spanish tables on Christmas Eve too. Thawing: always in the fridge, never at room temperature; allow one day for every 2 to 2.5 kg (a 5 kg bird needs 2 to 3 days), on a tray to catch the liquid. If you are short of time, submerge it in its sealed bag in cold water and change the water every 30 minutes: it takes about 1 hour per 500 g. Safe stuffing: the most reliable way is to bake it separately in a dish, as in this recipe; it gets a crisp top and the turkey cooks faster and more evenly. If you prefer it inside the bird, stuff it just before roasting (never the day before), loosely, allow 30 to 45 minutes more in the oven and check that the centre of the stuffing reaches 74 °C, just like the thigh. The time per kilo is only a guide: a kitchen thermometer is what really saves you from a dry or undercooked turkey. Make-ahead plan: the day before, cube the bread so it dries out, soften the stuffing vegetables and keep them in the fridge, and leave the turkey uncovered in the fridge so the skin dries and crisps better. Leftovers keep for 3 days in the fridge and freeze well sliced with a little gravy, for up to 3 months. Serve with cranberry sauce, mashed potatoes and roast vegetables.

More information

Guide indicatorsDifficulty, quality and data reliability

Guide indicators

Estimated difficulty75/100
Recipe completeness65/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

StorageKeeps 3 days in the fridge

Cuisine: AmericanKeeps 3 days in the fridgeFreezer friendly

Frequently asked questions

How long does Roast turkey with stuffing take to make?: It takes about 5 hours in total.
Which allergens does Roast turkey with stuffing contain?: It contains cereals containing gluten, milk, eggs, celery and sulphites. Always check the labels of the products you use.
How long does Roast turkey with stuffing keep in the fridge?: Up to 3 days in the fridge, in a closed container. It can also be frozen.
Which diets is this recipe suitable for?: It is nut-free.