Deconstructed Turkey and Stuffing with Vegetables in one Roaster
Deconstructed Turkey and Stuffing with Vegetables in ONE Roaster! This recipe is going to totally change how you roast your holiday turkeys, no word of a lie! Save the back pieces that you remove and the tail and roast them in a separate pan for gravy drippings!
Using kitchen shears, remove the back of the turkey in one strip, leaving the breast and wings attached. If you want drippings for gravy, place these pieces in a pan and roast separately - the tail especially! Remove any large fat pieces and add to this pan as well.
Remove each thigh carefully,with the leg attached, trying not to tear the turkey skin.
Pre-heat your oven to 350 °F.
Combine the poultry seasoning with the melted butter.
Grease the roaster with butter.
Place a thick layer of vegetables on one side, followed by a thick layer of stuffing on the other. If you are not placing the turkey thighs on the vegetables, drizzle some of the seasoned butter over the top and mix in to coat them.
Arrange the turkey on top of the stuffing and vegetables.Baste with the butter mixture thoroughly.
Roast in the oven ( I do uncovered for that crispy golden skin) for 2- 21/2 hours, until the breast meat reaches 165 °F and the thighs are at least 180 °F. ( the thighs will almost always be ready when the breast is)
Remove, let rest for 5-10 minutes and serve! You can prepare the drippings from the tail and back pieces into your favourite gravy.
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Notes
You can vary the amounts of vegetables and stuffing, just remember that a thin layer will cook faster than the turkey, so you can't roast a large turkey with thin layers, they have to match up!Nutrition facts below are based on commercial stuffing mixes and only roasted red potatoes for the vegetables. Actual calories and info will vary according to what you use personally.