A delightful twist on the classic roast turkey, featuring a flavorful herb-infused stuffing.
Sauté the celery and onion in butter until softened.
Ensure the vegetables are evenly cooked for a consistent flavor in the stuffing.
Combine the sautéed vegetables with crumbled cornbread, bread crumbs, sage, and poultry seasoning in a large bowl.
Mix gently to avoid breaking the bread too much.
Whisk the eggs with chicken broth and pour over the dry mixture. Stir gently to combine.
Add the liquid gradually to achieve the desired consistency.
Stuff the turkey cavity with the prepared stuffing and secure the openings.
Do not overstuff to allow even cooking.
Tie the turkey legs together and place it on a rack in a roasting pan.
Using a rack ensures even heat circulation around the turkey.
Brush the turkey with melted butter and cover loosely with foil.
The foil prevents the skin from browning too quickly.
Roast the turkey in a preheated oven at 325°F for approximately 4 hours, basting every 30 minutes.
Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F.
Let the turkey rest for 20 minutes before carving and serving.
Resting allows the juices to redistribute, making the turkey juicier.
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