## RECIPE CARD

WHOLE ROAST TURKEY WITH FRESH HERB STUFFING

Turkey size: 5.8 kg (12.8 lb)
Oven: 325 F (160 C)
Total time: ~3.5 hours + rest

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## INGREDIENTS

TURKEY

* 1 whole turkey
* 8 to 10 tbsp butter
* Sea salt
* Black pepper

STUFFING

* 1.5 loaves brown bread, cubed and dried
* 4 tbsp butter
* 1 onion, diced
* 2 shallots, minced
* 3 celery stalks, diced
* 3 to 4 shiitake mushrooms, chopped
* 2 garlic cloves, minced
* Sage 1 tsp, rosemary 1 tsp
* Parsley 1 tbsp, thyme leaves
* Smoked oysters, half tin, chopped
* Bouillon, about 1 cup
* Salt and pepper

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## STUFFING

1. Dry bread cubes at 300 F for 20 to 30 min.
2. Saute butter, onion, shallots, celery, mushrooms (8 to 10 min).
3. Add garlic 30 sec, then herbs, salt, pepper.
4. Remove from heat, stir in oysters.
5. Combine with bread.
6. Add hot bouillon slowly until moist, not wet.

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## TURKEY PREP

1. Remove giblets. Pat turkey dry.
2. Season cavity with salt and pepper.
3. Loosely stuff turkey.
4. Rub outside with softened butter.
5. Season generously with salt and pepper.

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## ROASTING

* Place breast side up on rack.
* Tent loosely with foil.

Time:

* ~3.25 to 3.75 hours total

Foil:

* Keep foil on first 2.5 to 3 hours
* Remove final 45 to 60 minutes

Target temperatures:

* Breast: 160 F
* Thigh: 175 F
* Stuffing center: 165 F

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## REST

* Remove turkey.
* Tent loosely.
* Rest 30 to 45 minutes.

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## NOTES

* Do not pack stuffing tightly.
* Cook by temperature, not time.
* If stuffing is under 165 F, remove and finish in oven.
* Resting prevents dry meat.

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## END