Recipes Ingredients Meat & Poultry Turkey Recipes Roast Turkey With Sage and Mushroom Stuffing 3.7 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 5 hrs 30 mins Servings: 10 We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer. Ingredients Mushroom Stuffing 1 whole turkey (12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded) 4 large carrots, halved crosswise 2 large onions, cut into 8 wedges 2 bunches fresh sage, leaves separated from stems (about 1 cup), stems reserved 2 tablespoons butter, softened Coarse salt and ground pepper Directions Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey. Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper. Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees, about 3 1/2 hours. Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 170 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy. Rate it Print