Thanksgiving Turkey

This recipe provides plenty of leftovers for turkey sandwiches when serving 4 people. If using a frozen turkey, begin thawing the turkey 3 days (or about 6 hours per pound) before you plan to serve it.

Serves: 6Hands-on: 20 minutesTotal: 5 hours 50 minutesDifficulty: Easy

Serves: 6


  • 1 box (6 oz.) turkey stuffing mix
  • 1 frozen turkey (15 lb.), thawed
  • 2 Tbsp. butter, softened


  • Make the stuffing according to package directions.
  • Preheat oven to 325°F. Remove the giblet package from the turkey. Throw out if not using. Rinse the bird thoroughly and pat dry. Set it on a piece of aluminum foil in the roasting pan. Use a pastry brush to brush the skin with the butter.
  • Stuff both ends of the turkey with stuffing. Insert a meat thermometer into the thickest part of the thigh, facing the body of the turkey. Cover the turkey completely with foil, leaving a hole for the meat thermometer and seaming the ends of each sheet of foil together (it usually takes 3 or 4 sheets of foil). Place the roasting pan in the oven.
  • Cook the turkey for about 5 hours. The turkey is cooked when the temperature of the thigh reaches 170°F and the temperature of the stuffing is 165°F. Open the foil and cook the bird uncovered for the last 30 minutes to brown the skin. Baste often with juices.
  • Remove the turkey from the oven.