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Martha Stewart-Inspired Stuffed Turkey

Close-up of Martha Stewart-Inspired Stuffed Turkey showing its texture
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A golden, herb-buttered turkey filled with a savory bread stuffing of onions, celery, and fresh sage, inspired by Martha Stewart’s classic holiday entertaining style. The bird roasts until the skin is crisp and the meat is juicy, while the stuffing soaks up all the rich pan juices. It is the centerpiece that makes a Thanksgiving table feel complete.

Ingredients

Scale
  • 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg), giblets and neck removed, patted dry
  • 2 tablespoons (28g) kosher salt
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 cup (227g) unsalted butter, softened
  • 2 tablespoons (6g) finely chopped fresh sage
  • 2 tablespoons (6g) finely chopped fresh thyme
  • 1 tablespoon (3g) finely chopped fresh rosemary

For the Stuffing

  • 12 cups (300g) day-old white bread cubes, about 3/4-inch (2cm)
  • 1/2 cup (113g) unsalted butter
  • 1 large yellow onion, finely chopped (about 1 1/2 cups / 210g)
  • 4 medium celery stalks, finely chopped (about 2 cups / 200g)
  • 2 tablespoons (6g) finely chopped fresh sage
  • 1 tablespoon (3g) finely chopped fresh thyme
  • 2 teaspoons (6g) kosher salt
  • 1 teaspoon (2g) freshly ground black pepper
  • 2 1/2 cups (600ml) chicken broth
  • 2 large eggs, lightly beaten
  • 1/2 cup (113g) unsalted butter, melted, for basting

Instructions

  1. Pat the turkey very dry inside and out with paper towels, then season the cavity and the skin all over with the 2 tablespoons kosher salt and 1 teaspoon pepper. Let the turkey stand at room temperature for 30 minutes while you make the stuffing; this helps it cook evenly, but do not leave it out longer than 1 hour.
  2. Make the herb butter: mash the softened butter with the chopped sage, thyme, and rosemary in a small bowl until evenly combined and flecked with green. Set aside 2 tablespoons for basting and keep the rest at room temperature.
  3. Heat the oven to 350°F (175°C) with a rack in the lower third. Spread the bread cubes on a large rimmed baking sheet and toast for 10 to 12 minutes, until dry and lightly golden at the edges, stirring once halfway; dry bread is the key to stuffing that is moist but not soggy.
  4. In a large skillet, melt the 1/2 cup (113g) butter over medium heat. Add the onion and celery and cook, stirring occasionally, for 8 to 10 minutes, until softened and translucent but not browned. Stir in the 2 tablespoons sage, 1 tablespoon thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for 1 minute, until fragrant.
  5. Scrape the vegetable mixture into a large bowl and add the toasted bread cubes, tossing to combine. Pour the chicken broth over the bread, then add the beaten eggs and toss gently until evenly moistened; the stuffing should hold together when squeezed but not be wet. Do not pack it down.
  6. Loosely fill the turkey’s main cavity with about half the stuffing, then spoon the rest into the neck cavity; do not overpack, because stuffing expands as it cooks and a tightly packed bird cooks unevenly. Transfer any stuffing that does not fit to a buttered 8-inch (20cm) square baking dish, cover, and refrigerate to bake separately.
  7. Rub the herb butter all over the turkey skin, working it into the breast and legs, then truss the legs with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a large roasting pan and pour 1 cup (240ml) water into the bottom of the pan.
  8. Roast the turkey for 2 hours, then baste with the reserved 2 tablespoons melted butter and tent the breast loosely with foil if the skin is browning too quickly. Continue roasting for 1 to 1 1/2 hours more, basting every 30 minutes, until a thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C) and the stuffing in the cavity also registers 165°F (74°C).
  9. If the stuffing has not reached 165°F (74°C) when the turkey is done, scoop it out immediately into a baking dish and continue baking it at 350°F (175°C) until it does, about 10 to 15 minutes; never leave stuffing inside a resting bird that has not reached temperature.
  10. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving; this allows the juices to redistribute so the meat stays moist. Meanwhile, bake the reserved covered stuffing at 350°F (175°C) for 35 to 40 minutes, until hot throughout and crisp on top.
  11. Carve the turkey, spoon the stuffing into a serving bowl, and serve with the pan juices drizzled over the sliced meat.

Notes

Store leftover turkey and stuffing separately in airtight containers in the refrigerator for up to 3 days; stuffing should be refrigerated within 2 hours of roasting. Freeze sliced turkey in freezer bags for up to 2 months, and freeze stuffing separately for up to 1 month; thaw overnight in the refrigerator. Reheat turkey slices covered at 325°F (165°C) for 15 to 20 minutes, until heated through to 165°F (74°C), and reheat stuffing covered at 350°F (175°C) for 20 minutes. To make ahead, prepare and toast the bread cubes up to 2 days in advance and store at room temperature, and assemble the stuffing up to 1 day ahead and refrigerate before stuffing the bird.

Nutrition

Keywords: stuffed turkey, roast turkey, Thanksgiving turkey, herb butter turkey, bread stuffing, classic turkey recipe, Martha Stewart inspired turkey, holiday dinner, whole turkey, sage stuffing

Find it online: https://marthadishes.com/martha-stewart-stuffed-turkey-recipe/