Thanksgiving Turkey (or any day)

1 (14-pound) turkey (preferably a kosher turkey), neck and giblets (excluding liver) reserved for making gravy

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

4-5 cups Herb Stuffing (*see below)

1 1/2 cups chicken broth

1 stick (8 tablespoons) unsalted butter

Preheat oven to 425F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Secure wings to body with small skewers if desired for a nicer appearance.

Put turkey on a rack, set in a flameproof roasting pan and add broth to bottom of pan. Roast turkey in middle of oven 30 minutes.

Melt butter. Reduce oven temperature to 325F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165F (thigh will be about 175F). Transfer turkey to a cutting board and reserve juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Pour juices from roasting pan with any brown bits into a measuring cup. Skim fat from turkey juices and reserve 3 tablespoons of fat and all of the juice separately for gravy.

Let turkey stand at least 30 minutes before carving, tented loosely with foil

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