Ingredients
1 whole turkey (10-12 lb)
3 cups bread cubes
1 cup chopped celery
1 cup chopped onions
1/2 cup butter, melted
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 cups chicken or turkey stock (for basting)
1/4 cup olive oil (for brushing turkey)
3 cloves garlic, minced
1 apple, cored and chopped
1/2 cup dried cranberries
Directions
1. Preheat your oven to 325ºF (165ºC).
2. Rinse the turkey inside and out and pat it dry with paper towels. Remove the neck and giblets.
3. In a large mixing bowl, combine the bread cubes, chopped celery, chopped onions, melted butter, chicken broth, chopped parsley, dried sage, dried thyme, salt, and black pepper. Mix well.
4. Add the minced garlic, chopped apple, and dried cranberries to the stuffing mixture and stir to combine.
5. Spoon the stuffing loosely into the turkey cavity. Do not pack it tightly; leave some room for air to circulate.
6. Tie the legs together with kitchen twine and tuck the wing tips under the body.
7. Place the stuffed turkey on a rack in a roasting pan.
8. Brush the turkey all over with olive oil.
9. Pour 2 cups of chicken or turkey stock into the bottom of the roasting pan.
10. Cover the turkey loosely with aluminum foil.
11. Roast the turkey in the preheated oven. Baste every 30 minutes with the juices from the pan to keep it moist.
12. About 45 minutes before the turkey is done (after around 2.5 to 3 hours of roasting), remove the foil to allow the skin to brown.
13. Continue roasting until the internal temperature of the stuffing reaches 165ºF (74ºC) and the turkey reaches 170ºF (77ºC) in the breast and 180ºF (82ºC) in the thigh.
14. Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This helps the juices to redistribute and makes for a juicier turkey.
15. Remove the stuffing and place it in a serving bowl. Carve the turkey and serve.