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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.
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Ingredients Method

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)

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Prepare the turkey by patting it dry with paper towels and rubbing it with olive oil, salt, pepper, rosemary, and thyme.
  3. Place the quartered onion inside the cavity of the turkey.
  4. Arrange the turkey on a large rimmed baking sheet, breast side up.
  5. In a large bowl, combine the cubed bread, cranberries, pecans, garlic powder, and chicken broth. Mix well to moisten the bread.
  6. Stuff the turkey with the bread mixture, filling it loosely.
  7. Roast the turkey in the preheated oven for 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
  8. Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
  9. Serve the turkey alongside the stuffing, garnished with fresh parsley.