Description
A complete holiday feast featuring a herb-butter roasted turkey, savory sourdough stuffing, creamy Yukon Gold mashed potatoes, and a tart homemade cranberry sauce.
Ingredients
Scale
- 12–14 lb Whole Turkey
- 1 cup Unsalted Butter, softened
- 2 tbsp Fresh Sage, chopped
- 2 tbsp Fresh Rosemary, chopped
- 2 tbsp Fresh Thyme, chopped
- 6 cups Sourdough Bread cubes, toasted
- 1 onion, diced
- 2 celery stalks, diced
- 3 cups Chicken Stock
- 3 lbs Yukon Gold Potatoes, peeled
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese, softened
- 12 oz Fresh Cranberries
- 1 cup Granulated Sugar
- 1/2 cup Orange Juice
- Salt and Black Pepper to taste
Instructions
- Preheat oven to 325F. Pat turkey dry and season the cavity with salt and pepper.
- Mix softened butter with chopped sage, rosemary, and thyme. Rub this mixture under the skin of the turkey breast.
- Place turkey in a roasting pan and roast until the internal temperature reaches 165F in the breast and 175F in the thigh.
- Sauté onion and celery in butter. Stir in toasted sourdough cubes and gradually add chicken stock. Bake at 350F for 30 minutes.
- Boil Yukon Gold potatoes in salted water until tender. Drain and mash with heavy cream and cream cheese.
- Combine cranberries, sugar, and orange juice in a saucepan. Simmer over medium heat until berries burst and sauce thickens.
- Use turkey pan drippings, whisking in flour and chicken stock over medium heat to create a thick gravy.
- Let the turkey rest for 30 minutes before carving to ensure the juices redistribute.
- Prep Time: 60 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American