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Herb-Roasted Turkey with Cranberry 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 about 12-14 lbs
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • Salt and pepper to taste
  • 2 cups bread cubes preferably stale
  • 1 cup chicken broth
  • 1 cup cranberries dried or fresh
  • 1 cup pecans chopped
  • 1 onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme if fresh unavailable

Instructions

  • Preheat your oven to 350°F (175°C).
  • Prepare the turkey by patting it dry and rubbing with olive oil, salt, and pepper.
  • In a large bowl, combine diced onion, celery, garlic, cranberries, pecans, bread cubes, and dried thyme.
  • Add chicken broth gradually until the stuffing is moist but not soggy.
  • Stuff the turkey cavity with the prepared stuffing, then tie the legs together with kitchen twine.
  • Place the turkey on a sheet pan and roast in the oven for 2.5 to 3 hours, basting every 30 minutes.
  • Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
  • Serve the carved turkey alongside the stuffing, garnished with fresh herbs.