Roast Turkey with Cornbread-and-Sausage Stuffing

Roast Turkey With Corn


1 14-pound brined or kosher turkey, neck and giblets removed (reserve for gravy), rinsed well and patted dry
Cornbread-and-Sausage Stuffing


Heat oven to 425 degrees. Place turkey on a roasting rack in a large roasting pan. Fill turkey with Cornbread-and-Sausage Stuffing. Tie legs together with butcher’s twine. Tent turkey breast with foil. Roast 30 minutes. Turn oven temperature down to 350 degrees and roast 1-½ hours. Remove foil and roast 30 minutes. Begin checking internal temperature at the thigh and cook to 165 degrees (usually about 10-20 minutes longer). Remove from oven and tent with foil. Let rest 20 minutes before carving.

Cornbread-and-Sausage Stuffing


8 cups

Preparation Time

5 Hours

Total Time

60 Minutes


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