This roast turkey with stuffing and vegetables is the kind of recipe that anchors the table and brings everyone together. With crackly, golden skin, herb-scented stuffing tucked inside, and a vibrant mix of caramelized root vegetables, it’s the kind of meal that feels both festive and deeply comforting.
Ingredient Breakdown
For the best results, choosing a high-quality bird is essential. A fresh organic turkey, ideally between 10 to 15 pounds, yields juicy meat and rich flavor without the need for excessive seasoning. Fresh turkeys also tend to cook more evenly than frozen, though either can work well with proper thawing and preparation.
Flavor starts early with a mixture of melted butter and whole garlic cloves, gently cooked to infuse richness. This is brushed over the skin for flavor and color. Paprika adds warmth and a golden hue, while salt and freshly cracked black pepper enhance the natural flavor of the bird.
The vegetable trio—carrots, parsnips, and onions—provides sweetness, earthiness, and savory depth. When roasted alongside the turkey, they soak up the flavorful drippings and develop caramelized edges that bring texture to the plate.
For the gravy, the reserved gizzard, heart, and neck simmer slowly with onions, celery, carrots, herbs, and spices to create a light but flavorful stock. This becomes the base of a silky gravy, thickened with flour and lifted with the browned bits from the roasting pan.
Step-by-Step Preparation Guide
Start by bringing the turkey to room temperature. This helps it roast more evenly and ensures the skin crisps up beautifully. While the turkey rests, prepare the stuffing and preheat the oven to a blazing 450°F (230°C) to jumpstart the browning process.
After rinsing and drying the turkey, season both inside and out with salt and pepper. Loosely fill both cavities with stuffing, securing it in place with a slice of bread to prevent spillage. Place the turkey breast-side up in a large roasting pan brushed with vegetable oil.
To add complexity, melt butter with garlic cloves until lightly golden. Brush this aromatic mixture over the turkey, scatter half the garlic around the pan, and dust the bird with sweet Hungarian paprika for an extra layer of savory warmth. Tie the legs with kitchen string to maintain a uniform shape during roasting.
Roast at high heat for the first 30 minutes, then reduce to 350°F (175°C). Baste occasionally with remaining garlic butter and pan drippings to keep the bird moist and flavorful.
When the turkey is about an hour from completion, toss the chopped carrots, parsnips, and halved onions with salt and pepper, and arrange them around the turkey or in a separate pan if space is tight. Stir the vegetables once or twice during roasting to ensure they brown evenly.
To determine doneness, check that the turkey reaches 170°F to 180°F (76°C to 82°C) at the thickest part of the thigh. The skin should be richly golden, and the juices should run clear when pierced. Transfer the cooked bird to a platter and cover loosely with foil while it rests.
How to Make the Perfect Gravy
Begin the gravy by placing the neck, gizzard, and heart in a pot with celery, carrots, onions, fresh parsley, bay leaf, peppercorns, salt, and water. Simmer gently for one to two hours to extract deep flavor for the stock.
Once the turkey is out of the roasting pan, skim off excess fat while preserving the flavorful brown bits. Set the pan across two burners over medium heat and deglaze it by whisking in flour. This forms a roux—an essential step that builds body and richness into the gravy.
Strain the turkey stock directly into the pan, whisking constantly to form a smooth, velvety consistency. Simmer until it thickens slightly, adjusting seasoning as needed. The result is a golden gravy with layers of flavor that bring the entire meal together.
Recipe Tips & Frequently Asked Questions
Letting the turkey rest before roasting improves juiciness
Bringing the bird to room temperature before cooking ensures even roasting and helps prevent dry spots.
Don’t pack the stuffing too tightly or it won’t cook evenly
Loosely spooning in the stuffing allows heat to circulate and ensures the interior reaches a safe temperature.
Baste sparingly to avoid losing oven heat
Limit opening the oven door too often; baste once every hour to maintain a steady cooking environment.
Use a meat thermometer for accuracy, not guesswork
Insert it into the thickest part of the thigh without touching bone—this is the most reliable way to avoid under- or overcooking.
Stir vegetables once or twice to prevent burning and promote browning
Tossing during roasting ensures even caramelization and a tender-crisp texture.
What to Serve With This Recipe
A tart cranberry sauce or spiced apple chutney adds contrast to the richness of the turkey and stuffing. On the side, opt for creamy mashed potatoes or a sweet potato casserole with a crunchy topping for additional comfort.
Freshly baked dinner rolls or herb-studded focaccia are perfect for soaking up extra gravy. To balance out the meal, serve a bright green salad with citrus vinaigrette or pomegranate seeds for a pop of acidity and color.
Creative Variations
For a twist on tradition, replace the bread stuffing with wild rice, chestnuts, and dried cranberries. This adds a nutty chew and festive flavor. Alternatively, swap in a cornbread stuffing for a Southern-inspired take.
Toss in Brussels sprouts or turnips with the carrots and parsnips for added variety. Infuse the garlic butter with chopped rosemary or sage to deepen the herbaceous profile.
If you’re short on time, consider spatchcocking the turkey—removing the backbone so it lays flat. This technique results in faster, more even cooking and an extra-crispy skin.
Frequently Asked Questions
How far in advance can I prep the turkey?
You can season and stuff the turkey up to 24 hours in advance. Store it in the refrigerator and bring it to room temperature before roasting.
Can I stuff the turkey the night before?
It’s safest to stuff the turkey just before roasting. Pre-stuffing can lead to uneven cooking and food safety risks.
What’s the best way to reheat leftovers without drying them out?
Reheat turkey slices in a covered dish with a splash of broth or gravy at 300°F (150°C) until warmed through.
How long should the turkey rest before carving?
Let the turkey rest for 20 to 30 minutes to allow juices to redistribute and ensure clean slices.
Can I make the gravy ahead of time?
Yes. You can prepare the stock and even the full gravy a day ahead. Reheat gently on the stove before serving, adding a splash of stock if needed.
This roast turkey with stuffing and vegetables is more than just a recipe—it’s a celebration on a platter. With a beautifully roasted bird, flavorful homemade gravy, and a colorful spread of seasonal vegetables, it captures the essence of tradition while leaving room for creativity. Whether it’s the centerpiece of your holiday table or a weekend gathering, this dish brings people together with every comforting bite.
Ingredients
For the roast turkey
One (10-to-15-pound) turkey, preferably organic
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Herbed Bread and Celery Stuffing
12 garlic cloves, peeled and left whole
1 slice bread
¼ cup unsalted butter
About 1 teaspoon sweet Hungarian paprika
For the roasted vegetables
8 medium yellow or red onions, halved
8 medium parsnips, peeled and chopped into 2-inch segments
8 medium carrots, peeled and chopped into 2-inch segments
Salt and freshly ground black pepper
For the gravy
Turkey gizzard, heart, and neck
1 medium onion, quartered
1 medium carrot, chopped
1 stalk celery, chopped
A few sprigs flat-leaf parsley
1 bay leaf
6 peppercorns
Salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
Instructions
Prepare the turkey
Take the turkey out of the refrigerator one hour before roasting to allow it to come to room temperature while the stuffing is being prepared. Position your oven racks so the bird will sit centered in the oven, and preheat to 450°F (230°C).
Rinse the turkey thoroughly under cold running water. Remove the neck, gizzard, and heart, and set these aside for the gravy. If you wish, reserve the liver for another use—it’s excellent pan-fried with a dusting of flour and a dab of butter for 5 to 6 minutes per side. Pat the entire turkey dry using paper towels to ensure crisp skin.
Lightly grease the bottom of a large roasting pan with the vegetable oil. Generously season both the interior cavity and exterior of the turkey with salt and black pepper. Spoon the stuffing loosely into both the body and neck cavities, gently pressing it in without packing too tightly. Place the slice of bread at the large opening to secure the stuffing and prevent it from falling out during roasting.
Position the turkey breast-side up in the roasting pan. In a skillet over low heat, melt the butter and add the garlic cloves. Cook gently for about 5 minutes, just until the butter is infused and the garlic turns lightly golden. Remove from heat.
Using a spoon or a pastry brush, coat the turkey skin with the garlic butter. Scatter at least half the garlic cloves around and on top of the bird. Sprinkle sweet Hungarian paprika evenly over the skin to add a warm, subtle spice and deepen the golden roast color.
Tie the turkey legs together using kitchen twine to help the bird roast evenly and maintain a tidy shape.
Transfer the pan to the oven and roast for 15 to 20 minutes per pound, adjusting for the turkey’s weight and whether it’s fresh or previously frozen. For a 10-pound bird, estimate between 2 hours 30 minutes to 3 hours 20 minutes; for a 15-pounder, allow 3 hours 45 minutes to 5 hours. After the first 30 minutes of roasting, reduce the oven temperature to 350°F (175°C). Baste the turkey hourly with the reserved garlic butter and pan juices.
About an hour before the turkey is expected to finish, season the carrots, parsnips, and halved onions with salt and pepper in a mixing bowl. Scatter the seasoned vegetables around the turkey. If space is tight, arrange them in a greased baking dish on a lower oven rack to roast simultaneously.
Roast the vegetables for roughly 1 hour, stirring them occasionally to ensure they caramelize evenly. If the turkey’s skin begins to darken too rapidly, loosely tent it with foil to prevent burning.
To check doneness, the turkey should be deep golden brown. A drumstick should wiggle easily, and the internal temperature in the thickest part of the thigh should read 170°F to 180°F (76°C to 82°C). Juices should run clear when pierced near the wing. Once done, carefully remove the turkey from the pan and transfer it to a large platter. Cover it loosely with foil and allow it to rest.
Make the gravy
Place the reserved gizzard, heart, and neck into a saucepan. Add the chopped carrot, quartered onion, celery, parsley, bay leaf, peppercorns, and a pinch of salt and pepper. Pour in about 6 cups of cold water, then bring to a boil. Reduce the heat and let it simmer gently for 1 to 2 hours to produce a light, aromatic turkey stock.
Once the turkey has been removed from the roasting pan, skim off any excess fat from the drippings by tipping the pan and spooning it away, being cautious to leave the flavorful brown bits intact.
Set the roasting pan across two burners over medium heat. Use a sturdy spatula to scrape up any caramelized bits from the pan’s bottom. Sprinkle in the flour and whisk continuously to combine it with the pan juices, cooking for about 1 minute until the mixture forms a light golden paste.
Strain just over half the prepared turkey stock into the pan and whisk until smooth. Simmer for 5 to 10 minutes, allowing the gravy to thicken slightly. Add more stock as needed to achieve your desired consistency. Taste and adjust with salt and pepper.
Keep the gravy warm over low heat, stirring occasionally.
Remove the stuffing from the turkey and serve in a bowl. Carve the rested turkey and serve it with the golden roasted vegetables and warm gravy spooned over top.
Roast Turkey with Stuffing and Vegetables Recipe
Ingredients
For the roast turkey
- One 10-to-15-pound turkey, preferably organic
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper
- Herbed Bread and Celery Stuffing
- 12 garlic cloves peeled and left whole
- 1 slice bread
- ¼ cup unsalted butter
- About 1 teaspoon sweet Hungarian paprika
For the roasted vegetables
- 8 medium yellow or red onions halved
- 8 medium parsnips peeled and chopped into 2-inch segments
- 8 medium carrots peeled and chopped into 2-inch segments
- Salt and freshly ground black pepper
For the gravy
- Turkey gizzard heart, and neck
- 1 medium onion quartered
- 1 medium carrot chopped
- 1 stalk celery chopped
- A few sprigs flat-leaf parsley
- 1 bay leaf
- 6 peppercorns
- Salt and freshly ground black pepper
- 2 to 3 tablespoons all-purpose flour
Instructions
Prepare the turkey
- Take the turkey out of the refrigerator one hour before roasting to allow it to come to room temperature while the stuffing is being prepared. Position your oven racks so the bird will sit centered in the oven, and preheat to 450°F (230°C).
- Rinse the turkey thoroughly under cold running water. Remove the neck, gizzard, and heart, and set these aside for the gravy. If you wish, reserve the liver for another use—it’s excellent pan-fried with a dusting of flour and a dab of butter for 5 to 6 minutes per side. Pat the entire turkey dry using paper towels to ensure crisp skin.
- Lightly grease the bottom of a large roasting pan with the vegetable oil. Generously season both the interior cavity and exterior of the turkey with salt and black pepper. Spoon the stuffing loosely into both the body and neck cavities, gently pressing it in without packing too tightly. Place the slice of bread at the large opening to secure the stuffing and prevent it from falling out during roasting.
- Position the turkey breast-side up in the roasting pan. In a skillet over low heat, melt the butter and add the garlic cloves. Cook gently for about 5 minutes, just until the butter is infused and the garlic turns lightly golden. Remove from heat.
- Using a spoon or a pastry brush, coat the turkey skin with the garlic butter. Scatter at least half the garlic cloves around and on top of the bird. Sprinkle sweet Hungarian paprika evenly over the skin to add a warm, subtle spice and deepen the golden roast color.
- Tie the turkey legs together using kitchen twine to help the bird roast evenly and maintain a tidy shape.
- Transfer the pan to the oven and roast for 15 to 20 minutes per pound, adjusting for the turkey’s weight and whether it’s fresh or previously frozen. For a 10-pound bird, estimate between 2 hours 30 minutes to 3 hours 20 minutes; for a 15-pounder, allow 3 hours 45 minutes to 5 hours. After the first 30 minutes of roasting, reduce the oven temperature to 350°F (175°C). Baste the turkey hourly with the reserved garlic butter and pan juices.
- About an hour before the turkey is expected to finish, season the carrots, parsnips, and halved onions with salt and pepper in a mixing bowl. Scatter the seasoned vegetables around the turkey. If space is tight, arrange them in a greased baking dish on a lower oven rack to roast simultaneously.
- Roast the vegetables for roughly 1 hour, stirring them occasionally to ensure they caramelize evenly. If the turkey’s skin begins to darken too rapidly, loosely tent it with foil to prevent burning.
- To check doneness, the turkey should be deep golden brown. A drumstick should wiggle easily, and the internal temperature in the thickest part of the thigh should read 170°F to 180°F (76°C to 82°C). Juices should run clear when pierced near the wing. Once done, carefully remove the turkey from the pan and transfer it to a large platter. Cover it loosely with foil and allow it to rest.
Make the gravy
- Place the reserved gizzard, heart, and neck into a saucepan. Add the chopped carrot, quartered onion, celery, parsley, bay leaf, peppercorns, and a pinch of salt and pepper. Pour in about 6 cups of cold water, then bring to a boil. Reduce the heat and let it simmer gently for 1 to 2 hours to produce a light, aromatic turkey stock.
- Once the turkey has been removed from the roasting pan, skim off any excess fat from the drippings by tipping the pan and spooning it away, being cautious to leave the flavorful brown bits intact.
- Set the roasting pan across two burners over medium heat. Use a sturdy spatula to scrape up any caramelized bits from the pan’s bottom. Sprinkle in the flour and whisk continuously to combine it with the pan juices, cooking for about 1 minute until the mixture forms a light golden paste.
- Strain just over half the prepared turkey stock into the pan and whisk until smooth. Simmer for 5 to 10 minutes, allowing the gravy to thicken slightly. Add more stock as needed to achieve your desired consistency. Taste and adjust with salt and pepper.
- Keep the gravy warm over low heat, stirring occasionally.
- Remove the stuffing from the turkey and serve in a bowl. Carve the rested turkey and serve it with the golden roasted vegetables and warm gravy spooned over top.
