Imagine a turkey so succulent and flavorful that it becomes the centerpiece of conversation at your holiday table. This isn't just any roasted turkey - this is a culinary masterpiece featuring a luxurious wild rice stuffing that transforms an ordinary meal into an extraordinary dining experience. Whether you're a seasoned home chef or a holiday cooking novice, this recipe promises to elevate your cooking game and create memories that will last long after the last delicious bite.
Prep Time: 25 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 2 cups wild rice, cooked
- 1 cup diced celery
- 1 cup diced onions
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: wood chips for smoking
Instructions
- Remove turkey from refrigerator 1 hour before preparation to bring to room temperature. Pat turkey dry with paper towels inside and out.
- Preheat oven to 325°F (165°C). If smoking, prepare smoker with wood chips at 225°F (107°C).
- For wild rice stuffing, sauté diced onions and celery in olive oil until soft and translucent. Mix cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans, thyme, salt, and pepper in a large bowl.
- Gently loosen turkey skin and season underneath with salt and pepper. Stuff the main cavity loosely with prepared wild rice mixture, leaving room for expansion.
- Truss turkey legs with kitchen twine and tuck wing tips under body to prevent burning.
- If smoking, place turkey in smoker and cook for approximately 2 hours, maintaining consistent temperature. If roasting, place turkey in roasting pan breast-side up.
- Roast turkey in oven, basting every 30 minutes with pan juices. Cook until internal temperature reaches 165°F (74°C) in thickest part of thigh.
- Remove from heat, tent with aluminum foil, and let rest 20-30 minutes before carving to allow juices to redistribute.
- Carefully remove stuffing and slice turkey, serving with additional stuffing on the side.
Tips
- Temperature is Key: Always let your turkey come to room temperature before cooking to ensure even roasting.
- Pat Dry for Crispy Skin: Use paper towels to remove excess moisture, which helps achieve that golden, crispy exterior.
- Don't Overstuff: Leave room in the cavity for the stuffing to expand and cook evenly.
- Invest in a Meat Thermometer: This is the most reliable way to ensure your turkey reaches the safe internal temperature of 165°F.
- Resting is Crucial: Allow your turkey to rest after cooking to redistribute juices, ensuring each slice is moist and flavorful.
- Optional Smoking Tip: If using a smoker, maintain a consistent low temperature and choose wood chips that complement poultry, like apple or hickory.
- Basting Matters: Regular basting helps keep the meat moist and adds layers of flavor throughout the cooking process.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 40g
Fat: 12g
Saturated Fat: g
Cholesterol: 120mg
