Sheet Pan Herb Roasted Turkey with Pecan Stuffing
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 whole turkey 10-12 lbs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 cup celery diced
- 1 cup onion diced
- 4 cups bread cubes stale or toasted
- 1 cup dried cranberries
- 1 cup pecans chopped
- 2 cups chicken broth
- 1 tablespoon sage chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the turkey by patting it dry with paper towels. Rub it with olive oil, salt, pepper, rosemary, and thyme.
- Place the turkey breast-side up on a large sheet pan.
- In a large bowl, combine the diced celery, onion, bread cubes, dried cranberries, chopped pecans, and sage.
- Pour the chicken broth over the stuffing mixture and toss well to combine.
- Spoon the stuffing mixture into the turkey cavity, packing it loosely.
- Roast the turkey in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).
- Baste the turkey with pan juices every 30 minutes for moisture.
- Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
- Serve the turkey with the stuffing and enjoy!