Herb Roasted Turkey with Cranberry Pecan Stuffing
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 whole turkey 10-12 pounds
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons fresh rosemary chopped
- 3 tablespoons fresh thyme chopped
- 1 onion quartered
- 3 cups stale bread cubed
- 1 cup chicken broth
- 1 cup cranberries fresh or dried
- 1 cup pecans chopped
- 1 teaspoon garlic powder
- 2 teaspoons fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the turkey by patting it dry with paper towels and rubbing it with olive oil, salt, pepper, rosemary, and thyme.
- Place the quartered onion inside the cavity of the turkey.
- Arrange the turkey on a large rimmed baking sheet, breast side up.
- In a large bowl, combine the cubed bread, cranberries, pecans, garlic powder, and chicken broth. Mix well to moisten the bread.
- Stuff the turkey with the bread mixture, filling it loosely.
- Roast the turkey in the preheated oven for 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
- Serve the turkey alongside the stuffing, garnished with fresh parsley.