Here’s a classic roast turkey recipe that you can try for a delicious and moist Thanksgiving or any special occasion. Note that this same recipe can also be used for a Sage or Cornbread stuffing mix.
- 14-16 lb turkey
- 1 stick butter
- 3 Tbsp kosher salt
- 1 Tbsp cracked pepper
- 2 teaspoons fresh Thyme (or substitute Herb Salts - see note above)
- 1 teaspoon fresh Rosemary (or substitute Herb Salts - see note above)
- 2 Tbsp Heathers Dirty Good Seasoning
- 8-10 fresh sage leaves
Wild Rice Stuffing
- 1 teaspoons sunflower oil
- 1 1/2 cup cubed sweet potato
- 1 cup wild rice
- 2 cups stock
- 1 teaspoon salt
- 2 tablespoons sunflower oil
- 1 8 oz packages mushrooms chopped
- 3 cups chopped swiss chard
- 2 Tbsp fresh sage (finely chopped)
- ½ cup dried cranberries
- 1/3 cup walnuts chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 Tablespoons maple syrup
- 2 Tbsp Sunflower or olive oil
- 1/2 cup chicken stock
Prepare the Wild Rice Stuffing
- Start the Wild Rice in the Instant Pot* (see notes for stovetop directions) with the rice and 2 cups of water or broth.
- Set the Instant Pot to pressure cook (manual) mode at high pressure for 30 minutes. Let the pressure release naturally for 5 minutes when the instant pot beeps, and then open the lid. Fluff the rice gently with a fork and set aside.
- Meanwhile, Heat the oven to 400
- Line a baking sheet with parchment paper.
- Toss the sweet potato in a teaspoon of oil and toss onto the parchment
- Bake until the sweet potato is roasted for about 20 minutes
- While the squash and rice are cooking, heat the oil and saute the mushrooms for about 5 minutes until the mushrooms have released much of their moisture - add the Swiss chard and cook until it wilted; add the sage toss, and set aside in a large mixing bowl.
- Add the cranberries and chopped walnuts to the mushroom mixture
- Add sweet potatoes and rice when done and toss together
- Season with salt and pepper
- Stir in Maple syrup
Prepare the Turkey
- Preheat your oven to 450°F
- Remove the thawed turkey from the refrigerator and let it come to room temperature for about 30 minutes.
- Pat the turkey dry with paper towels.
- Rub the turkey all over the outside skin with 2/3 of the softened butter stick and under the turkey breast skin with the remaining 1/3 stick without tearing it
- Sprinkle the turkey and the turkey cavity with 2 Tbsp kosher salt, 1 tbsp cracked pepper, thyme, rosemary, and Heather's Dirty Goodness Original seasoning.
- Stuff the sage leaves under the breast skin and put 5-6 inside the cavity
- Stuff the turkey with as much wild rice as it will fit in the cavity (likely 2.5-3 cups)
- Set aside the rest of the Wild Rice stuffing in a casserole dish for baking later, topped with 2 Tablespoons Sunflower or Olive Oil and 1/2 cup chicken stock, uncovered until heated through) bake for 30 minutes
- Cook the turkey for 30 minutes at 450
- Take the turkey out of the oven and turn the heat down to 350 degrees. Cover the top of the turkey with a tin foil square to prevent too much browning, and cook at 350 for another 2 hours.
- For the last 30 minutes of cooking, remove the tinfoil square and cook until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let the turkey rest for 15-30 minutes to let the juices redistribute themselves while you make the gravy.
- Remove the Wild Rice stuffing and mix it with the stuffing you cooked alongside the bird in the casserole dish.
- Carve the turkey and serve with your favorite sides.
*Stovetop rice instructions:
- Rinse rice under cool water and drain well
- Place rice along with stock and salt in a saucepan and bring to a boil
- Place lid on pan and simmer for 45 minutes until rice is fully cooked. Turn off the heat and let rice rest with the lid on for 10 minutes—fluff with a fork.
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