So, this is too late for Christmas...clearly!!! Maybe New Years. However, it was what we ate for our Christmas dinner. Along with roasted potatoes, mashed potatoes, roasted pumpkin, roasted carrots, sautéed asparagus with pine nuts, cranberry stuffing and, of course, gravy. We won't need to eat today.
Roasting a turkey is just like roasting a chicken, but longer. In case you have never tried. Not trying to offend anyone, but I didn't roast my first turkey until I was 26, so there are always newbies. I always stuff my turkey as I it gives a great flavour to the turkey and the stuffing. If you prefer not to do this, you can just leave it out and bake the stuffing in a roasting tin.
Rule of thumb for roasting a turkey is about 1/2 hour per pound...more or less. It isn't an exact science, but pretty close. Our turkey was small as we are only a family of four. This turkey weighed just 7 1/2 lbs (3.4kg) and it was in the oven for 3 1/2 hours. It was stuffed turkey, which means it was in the oven a little longer than if it was not stuffed. Another tip when roasting a turkey, is that you will need to cover it loosely with foil so it doesn't brown too quickly before cooking. Usually, I roast the turkey for about and hour uncovered and then cover it for the remaining cooking time, apart from the last 20 minutes or so. You can kind of judge it as it cooks.
I usually cook a whole roasted turkey once a year, at Christmas. So, when we have it, I really enjoy it alongside all the side dishes. Hope you all had a wonderful Christmas day!
Roasted Turkey with Dried Cranberry Stuffing
1 Whole turkey (7-8 lbs)
3 Cups of bread crumbs (make your own, much better)
1 Onion, finely diced
1/2 Cup dried cranberries, finely chopped
Small bunch of fresh chopped parsley
Salt and pepper to taste
1 Teaspoon dried oregano
1 Teaspoon dried rosemary
3-4 Tablespoons butter, a little extra for greasing the turkey
Preheat oven to 350 degrees F. Give your turkey a good rinse and set into a large roasting tin and set aside.
In a large bowl, combine the bread crumbs, onion, dried cranberries, chopped parsley, salt, pepper, oregano and rosemary. Using a large wooden spoon or your hands, combine well. Add the butter a tablespoon a at a time. Use your hands to incorporate the butter into the breadcrumb mixture. Once all the butter is added, it should be starting to stick together slightly. You don't want it completely sticking together or you will have a mushy stuffing. Once the stuffing is done, you can put it into the cavity of the turkey. Just use your hands to put the stuffing inside the turkey. Don't pack it too close, or again, it will be a little sticky and mushy when cooked. Once you have finished with the stuffing, cross the turkey legs over and tie with cooking twine. Lightly grease the turkey skin with butter and season a little with salt.
Roast the turkey for about 1 hour uncovered. Check it after an hour and the skin should be browning quite nice. Now baste your turkey with the pan juices, cover and return to oven for another 2 - 2 1/2 hours. Check the turkey about every 45 minutes and baste it again. About 20 minutes before you turkey is done, remove the foil to get the skin a really nice golden brown colour.
Your turkey will be completely done when the juices run clear. Remove from oven and set aside to rest about 15 minutes before carving. Remove the stuffing from the cavity and transfer to a serving bowl. Serve with your favourite side dishes.
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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