Prep Time::25 mins
Cook Time:: 4 hrs
Additional Time::20 mins
Total Time:: 4 hrs 45 mins
Servings::24
Ingredients
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1 (18 pound) whole turkey
8 cups prepared stuffing
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock, divided
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
ALLRECIPES / ANA CADENA
Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels, and place breast-side up, on a rack in a roasting pan.
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Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.
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Pour 2 cups of turkey stock into the roasting pan.
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Loosely tent turkey with aluminum foil, and roast turkey for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
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Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more.
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Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.
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Serve and enjoy!
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From the Editor
Please note the exclusion of stuffing and the addition of fresh rosemary and sage when using the magazine version of this recipe.