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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.
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Ingredients Method

Ingredients
  

  • 1 whole turkey 12-14 lbs
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and black pepper
  • 4 cups stale bread cubed (such as sourdough)
  • 1 cup pecans chopped
  • 1 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 cups chicken broth
  • 2 large eggs beaten

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the turkey by patting it dry and seasoning inside and out with salt and pepper.
  3. Rub the turkey with olive oil and herbs, ensuring an even coating.
  4. Place the turkey on a large sheet pan, breast side up, and tuck the wing tips under the body.
  5. In a large mixing bowl, combine the stale bread cubes, cranberries, pecans, cinnamon, and half the broth. Mix well.
  6. In a separate bowl, mix the eggs with the remaining broth, then pour it into the bread mixture and combine thoroughly.
  7. Spread the stuffing evenly around the turkey in the sheet pan, ensuring it’s not too packed.
  8. Roast the turkey in the oven for approximately 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C).
  9. Let the turkey rest for 20-30 minutes before carving.
  10. Serve the carved turkey pieces with the cranberry pecan stuffing on the side.