Ingredients:

  • 1 (12-14 pounds) whole turkey, thawed if frozen
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cups low-sodium chicken broth (divide into 3 cups for cooking and 1 cup for stuffing)
  • 1 loaf (about 1 pound) of stale rye bread, cubed
  • 1/4 cup butter
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1/2 teaspoon nutmeg (optional)

Instructions:

  1. Preheat your oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
  2. Place the thawed turkey in a large roasting pan.
  3. In a small bowl, mix together softened butter, salt, pepper, paprika, thyme, garlic powder, and onion powder.
  4. Carefully loosen the skin over the turkey breast and rub the butter mixture under the skin and all over the turkey.
  5. Stuff the cavity of the turkey with lemon halves and quartered onion.
  6. Pour 3 cups of chicken broth into the bottom of the roasting pan.
  7. Cover the turkey loosely with aluminum foil and roast for about 2 hours.
  8. Remove the foil during the last 30 minutes and cook until the internal temperature reaches 165°F (75°C).
  9. Let the turkey rest for at least 20-30 minutes before carving.
  10. In a large skillet, melt 1/4 cup of butter and sauté chopped onion and celery until soft.
  11. Add minced garlic and sauté for another minute.
  12. Combine rye bread cubes, sautéed vegetables, parsley, sage, thyme, and nutmeg in a bowl. Season with salt and pepper.
  13. Pour in 1 cup of chicken broth, mixing until bread is moistened but not soggy.
  14. Transfer stuffing to a greased baking dish, cover with foil, and bake at 325°F (165°C) for about 30-40 minutes.
  15. Remove foil for the last 10 minutes to brown the top.
  16. Carve the turkey and serve with the herb stuffing, drizzled with pan juices.