A delightful twist on the classic roast turkey, featuring a herb-infused stuffing and a simplified cooking process for a flavorful and moist result.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a medium saucepan, sauté the celery, mushrooms, and onion in butter until tender.
Cook over medium heat to avoid burning the butter.
Mix the sautéed vegetables with sage, pepper, and salt in a large mixing bowl.
Combine thoroughly to evenly distribute the seasoning.
Add the bread cubes to the bowl and toss with the vegetable mixture. Gradually add chicken broth until moistened.
Add broth slowly to avoid oversaturating the bread.
Season the turkey cavity with salt and pepper, then loosely fill with the prepared stuffing.
Do not overfill the cavity to ensure even cooking.
Place the turkey breast-side down on a rack in a roasting pan. Brush with oil and cover loosely with foil.
Positioning the turkey breast-side down helps keep it moist.
Roast the turkey in the preheated oven for 3 to 3.5 hours, turning it breast-side up halfway through.
Use a meat thermometer to check for doneness (165°F for stuffing, 180°F for turkey).
Uncover the turkey for the last 30 minutes of roasting to allow the skin to crisp.
Basting with oil during this time enhances the crispiness.
Let the turkey rest for 20 minutes before carving and serving.
Resting allows the juices to redistribute, making the meat juicier.
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