Roast Whole Turkey with Garlic and Herb Stuffing

Name: Roast Whole Turkey with Garlic and Herb Stuffing
Yield: makes about 1 serving per pound
Ingredients: 1 fresh turkey, 8 to 24 pounds; Kosher salt and freshly ground black pepper; 6 to 12 whole garlic cloves, peeled; 1 to 2 large sweet onions, peeled and quartered; 1 bunch fresh sage; 1 bunch fresh thyme; 1 bunch fresh flat-leaf parsley; 2 tablespoons butter, softened; Glaze of your choice (recipes follow); Creamy Garlic Potatoes (page 144) or Sweet Potatoes or Yams Roasted with Orange (page 145), optional

December 9, 2011

Roast turkey is synonymous with autumn holiday celebrations. Because of the dangers of bacterial contamination, I prefer to bake bread-based turkey stuffing separately and stuff the turkey with garlic and herbs. Recipes for a variety of tasty glazes follow below. Check the guidelines chart for roasting time and temperature depending on the size of the turkey you are cooking. With turkeys up to 14 pounds, you can bake two or three accompaniment dishes—I suggest Creamy Garlic Potatoes (page 144) or Sweet Potatoes or Yams Roasted with Orange (page 145)—on the very bottom rack of the oven.

Recipe notes

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