Oven-Baked Stuffed Turkey with Rice and Vegetables Recipe

Ingredients

For the Turkey

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/4 cup olive oil or melted butter
• Salt and pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 tablespoons fresh rosemary (chopped)
• 2 tablespoons fresh thyme (chopped)
• 2 tablespoons fresh sage (chopped)
• 2 cups chicken broth

For the Rice and Vegetable Stuffing

• 2 cups Basmati or long-grain rice (rinsed and soaked for 30 minutes)
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 bell pepper (diced)
• 1 cup peas (fresh or frozen)
• 1/2 cup raisins or dried cranberries (optional)
• 1/2 cup toasted nuts (almonds or pine nuts) (optional)
• 4 cups chicken broth
• 2 tablespoons vegetable oil or butter
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions

Prepare the Turkey

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Clean and Season the Turkey: Remove the neck and giblets from the turkey. Rinse the turkey inside and out, and pat dry with paper towels. Rub the turkey with olive oil or melted butter, then season inside and out with salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the fresh rosemary, thyme, and sage over the turkey.
3. Prepare the Stuffing: Heat the vegetable oil or butter in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent. Add the diced carrots, celery, and bell pepper, and cook until they begin to soften. Stir in the rice, cumin, coriander, and cinnamon. Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the rice is partially cooked. Stir in the peas, raisins or dried cranberries, and toasted nuts (if using). Season with salt and pepper.
4. Stuff the Turkey: Spoon the prepared rice and vegetable stuffing into the cavity of the turkey. Do not overstuff, as the stuffing will expand during cooking. Place any remaining stuffing in a separate baking dish, cover with foil, and set aside.
5. Truss the Turkey: Tie the legs of the turkey together with kitchen twine and tuck the wings under the body.

Roast the Turkey

1. Place the Turkey in a Roasting Pan: Place the stuffed turkey on a rack in a large roasting pan. Pour 2 cups of chicken broth into the bottom of the pan.
2. Roast the Turkey: Roast the turkey in the preheated oven, basting occasionally with the pan drippings. Cover the turkey loosely with aluminum foil if it starts to brown too quickly. Roast for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the stuffing reaches at least 165°F (74°C).
3. Cook the Remaining Stuffing: About 30 minutes before the turkey is done, place the baking dish with the remaining stuffing in the oven and bake, covered with foil, for about 30 minutes or until the stuffing is heated through.

Serve

1. Rest the Turkey: Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
2. Carve and Serve: Carve the turkey and serve it alongside the rice and vegetable stuffing. Garnish with fresh herbs if desired.