Recipes Ingredients Meat & Poultry Turkey Recipes Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing 3.0 (64) Add your rating & 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 August 8, 2018 Print Rate It Share Share Tweet Pin Email Yield: 10 to 12 Serves The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor. Ingredients 1 whole turkey (16 to 18 pounds), giblets removed, turkey brought to room temperature (no more than 2 hours) 1 stick (½ cup) unsalted butter, room temperature Kosher salt and freshly ground pepper 8 small sprigs fresh flat-leaf parsley 12 fresh sage leaves 5 cups Chestnut-and-Sausage Stuffing Directions Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan. Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible). Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast. Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings. Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.) Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy. Rate it Print