Herb-Infused Thanksgiving Turkey with Savory Sides
This Thanksgiving recipe features a succulent herb-infused turkey accompanied by savory stuffing, homemade cranberry sauce, and roasted vegetables, perfect for a festive feast.
Ingredients
- 1 whole turkey 12-14 lbs
- 1 cup unsalted butter softened
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh sage finely chopped
- 4 cloves garlic minced
- to taste salt
- to taste freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 whole onion quartered
- 2 whole carrots peeled and chopped
- 2 stalks celery chopped
- to garnish fresh herbs rosemary, thyme, sage
- 1 loaf day-old bread cut into cubes
- 1 cup celery diced
- 1 cup onion diced
- 1 cup mushrooms diced
- ½ cup unsalted butter
- 2 cups chicken broth
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup fresh orange juice
- 1 whole orange zest
- 4 cups assorted vegetables carrots, Brussels sprouts, sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 325°F (165°C).
- Combine softened butter with rosemary, thyme, sage, garlic, salt, and pepper to create herb butter.
- Lift the turkey skin and spread half of the herb butter underneath, then rub the remaining butter on the exterior.
- Place onion, carrots, and celery in a roasting pan, then place the turkey on top.
- Pour chicken broth into the pan and cover the turkey loosely with aluminum foil.
- Roast for 13-15 minutes per pound, removing foil in the last hour to brown the skin.
- For stuffing, sauté celery, onions, and mushrooms in butter until tender, then mix with bread, herbs, salt, and pepper.
- Add chicken broth to the stuffing mixture, then transfer to a greased baking dish and bake for 30-40 minutes.
- For cranberry sauce, boil cranberries, sugar, orange juice, and zest, then simmer until thickened.
- Toss vegetables with olive oil, garlic powder, salt, and pepper, then roast until tender and caramelized.
Notes
Allow the turkey to rest before carving to retain its juices.