Get ready to elevate your Thanksgiving feast with a Southern twist that will have everyone at the table asking for seconds! This "Southern Thanksgiving Dinner Classics" recipe features a succulent turkey, perfectly seasoned and stuffed, accompanied by rich gravy and tangy cranberry sauce. With just a few simple ingredients and some expert techniques, you'll create a mouthwatering centerpiece that captures the essence of Southern hospitality. Whether you're a seasoned chef or a first-time cook, follow along to discover how to impress your guests and make this holiday unforgettable!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Southern
Serves: 10 servings
Ingredients
- 1 turkey (12-14 lbs)
- 1 cup butter, softened
- 2 cups stuffing mix
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 4 cups chicken broth
- Salt and pepper to taste
- 1 cup cranberry sauce
- 1/2 cup gravy
Instructions
- Remove turkey from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 325°F (165°C).
- Rinse turkey inside and out with cold water, then pat completely dry with paper towels. Place turkey on a clean cutting board.
- Mix softened butter with chopped celery and onion. Gently separate turkey skin from breast meat and spread herb butter mixture underneath, ensuring even coverage.
- Prepare stuffing by combining stuffing mix with chicken broth, chopped celery, and onions. Mix until ingredients are well incorporated.
- Loosely fill turkey cavity with prepared stuffing, being careful not to pack too tightly. Tie turkey legs together with kitchen twine and tuck wing tips under the body.
- Place turkey breast-side up in a large roasting pan. Season generously with salt and pepper both inside and outside.
- Cover turkey with aluminum foil and roast in preheated oven. Calculate cooking time as approximately 15 minutes per pound, which means roughly 3-
- 5 hours for a 12-14 lb turkey.
- Remove foil during the last hour of cooking to allow skin to brown and become crispy. Turkey is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove turkey from oven and let rest for 20-30 minutes before carving. This allows juices to redistribute throughout the meat.
- While turkey rests, prepare gravy by using pan drippings. Strain drippings, separate fat, and thicken with flour or cornstarch.
- Serve turkey with stuffing, cranberry sauce, and hot gravy. Garnish with fresh herbs if desired.
Tips
- Bring the Turkey to Room Temperature: For even cooking, make sure to remove the turkey from the refrigerator about an hour before you start cooking. This helps achieve that golden-brown skin and juicy meat.
- Don’t Skimp on the Butter: The herb butter mixture not only adds flavor but also helps keep the turkey moist. Make sure to spread it evenly under the skin for the best results.
- Loosely Pack the Stuffing: When filling the turkey cavity, remember to pack the stuffing loosely. This allows it to cook evenly and prevents the turkey from drying out.
- Use a Meat Thermometer: To ensure your turkey is perfectly cooked, invest in a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
- Let It Rest: After roasting, let the turkey rest for at least 20-30 minutes before carving. This step is crucial for juicy, flavorful meat, as it allows the juices to redistribute.
- Make the Most of the Drippings: Don’t forget to use the pan drippings to create a delicious gravy! Strain the drippings, separate the fat, and thicken it with flour or cornstarch for a rich sauce.
- Garnish for Presentation: For a beautiful presentation, garnish your turkey with fresh herbs before serving. It adds a pop of color and enhances the festive feel of your Thanksgiving dinner!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 45g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 165mg