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Bea's classic Roast Turkey is more about the stuffing than the turkey. Instead of throwing away those giblets, put them to delicious use in the stuffing which will in turn, flavor the whole beautiful bird. This is a tried and true Thanksgiving tradition, you'll want to make your own. And be sure to check out Bea's Gravy to complete the dish.

Print Recipe

Serves 8-10

Ingredients

For Stuffing

2 cups water
turkey and/or chicken giblets from cavity
4 tbsp butter
1 medium onion, sliced
8 cups Italian or Portuguese bread, torn into small pieces, crust on
1 tsp dried sage
½ tsp allspice
1 tsp salt
½ black pepper
½ tsp Bell's poultry seasoning

For Turkey

12-14 lb turkey
8 oz butter cut in ⅛" pats
salt

How-to

Make Bea's Classic Giblet Stuffing

Boil turkey or chicken giblets in 2 cup of water for 5 minutes
Meantime, in a large pan, melt butter over medium heat, add onions and sauté until they are translucent
When giblets are done, remove from water and reserve cooking liquid. Chop giblets and add to onions
Add torn bread and all the spices to the pan and stir
Slowly add reserved liquid until all the breadcrumbs are moistened and cooked, 2-3 minutes
Put stuffing in turkey or if baking, transfer stuffing to a casserole dish and bake at 325° for 20 minutes

Prepare & Stuff Turkey

Preheat oven to 375°
Rinse turkey with water and pat dry. Let rest 10 minutes
Sprinkle cavity lightly with salt, then stuff with Bea's Classic Giblet Stuffing. Stuffing will expand while cooking so extra stuffing can be wrapped in aluminum foil and placed in roasting pan with turkey
Sew cavity of turkey closed with strong thread. Apply softened butter all over bird
Place turkey breast-side up in roasting pan and bake in oven for 30 minutes, basting with butter every hour
Lower temperature to 325° and cook 2½ hours in uncovered roasting pan until thermometer reaches 165° in breast section or moving drumstick up and down breaks readily. Once the turkey gets brown, tent tin foil over it to prevent burning
Remove turkey from oven and let rest 20 minutes before carving. Remove stuffing, carve turkey and serve with Bea's Gravy.

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Comments (1)

Posted Tuesday, November 15, 2011, at 9:34 pm by Carol Viera:

I can attest to the supreme yummiest of Bea's awesome turkey and stuffing! Mmmm!! :-)

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Bea's Classic Roast Turkey