Equipment
- 1 Roasting Pan
- 1 Basting brush
- 1 Meat Thermometer
- Kitchen Twine
- Foil
- 1 Mixing Bowl (Large)
- 1 Wooden Spoon
Ingredients
- 1 Turkey 12-14lbs
Turkey Rub
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 3 tbsp Jerk Seasoning
- 2 tbsp Crushed Thyme
- 2 tbsp Paprika
- 2 tbsp Italian Seasoning
Seasoned Breaded Stuffing
- 6 cups Bread Cubes
- 1 cup Butter 1 cup, melted: Adds richness and helps to bind the stuffing ingredients together.
- 2 cups Chicken Broth 2 cups: Keeps the stuffing moist and flavorful.
- 1 tsp Salt 1 tsp: Enhances all the flavors in the stuffing.
- 1 tsp Black Pepper 1 tsp: Adds a hint of spiciness.
- 1 tbsp Jerk Seasoning 1 tbsp: Infuses the stuffing with a spicy kick.
- 1 tbsp Crushed Thyme 1 tbsp: Provides an herbal note that pairs well with the bread and other spices.
- 1 tbsp Paprika 1 tbsp: Adds a mild sweetness and color to the stuffing.
- 1 tbsp Italian Seasoning 1 tbsp: A mix of herbs that add depth and complexity to the stuffing.
Instructions
Preheat and Prep
- Preheat your oven to 325°F (165°C). Remove the turkey from its packaging, and pat it dry with paper towels.
Season the Turkey
- In a small bowl, mix together salt, black pepper, jerk seasoning, crushed thyme, paprika, and Italian seasoning. Using the basting brush, apply this mixture all over the turkey, including under the skin and inside the cavity.
Prepare the Seasoned Breaded Stuffing
- In a large mixing bowl, combine the bread cubes, melted butter, chicken broth, salt, black pepper, jerk seasoning, crushed thyme, paprika, and Italian seasoning. Mix thoroughly until all the bread cubes are evenly coated.
Stuff the Turkey
- Loosely pack the seasoned breaded stuffing into the turkey cavity. Avoid overpacking to ensure even cooking.
Truss the Turkey
- Using kitchen twine, tie the turkey's legs together and tuck the wing tips under the body to promote even cooking.
Roast the Turkey
- Place the turkey breast side up on a rack in the roasting pan. Insert the meat thermometer into the thickest part of the thigh without touching the bone. Roast the turkey in the preheated oven, basting occasionally with the drippings.
Monitor and Cover
- Check the turkey periodically. If the skin starts to brown too quickly, cover it with foil. Continue roasting until the internal temperature reaches 165°F.
Rest and Carve
- Once the turkey is cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a juicier turkey.