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Perfect Roasted Stuffed Turkey Recipe with Cranberry Sauce
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Sep 8, 2025
Learn how to make the perfect roasted stuffed turkey with flavorful cranberry sauce and rich gravy. This step-by-step guide shows you how to achieve a juicy, tender turkey every time, complete with tips for stuffing, roasting, and serving. Perfect for family dinners and special occasions!
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0:00
Of course, it is traditional. Of course,
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it comes every year, but who doesn't
0:04
love the sight of a nice roasted turkey
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on the Thanksgiving or Christmas table.
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It takes a lot of time and patience, but
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it is not as difficult as most people
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think it is. Make sure to follow the
0:17
steps and the safety instruction
0:19
included with this recipe. To make a
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roasted stuffed turkey with gravy and
0:24
cranberry sauce, you will need a nice
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turkey, preferably freerange organic,
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butter, vegetable oil, chicken stock, a
0:33
clean rag, and kitchen string.
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For the stuffing, bread, ground pork,
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chopped garlic, chopped parsley, milk,
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cognac, raisins, walnuts, kernels, and
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cranberries. for the cranberry sauce,
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cranberry, clove powder, cinnamon,
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orange, sugar, and water. Set the grill
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of the oven on the bottom. Does have
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enough room for the turkey to fit in.
1:00
And turn your oven on. So, print it at
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325° F. In French cuisine, we use panad
1:07
with pate force meat and stuffing. What
1:10
it does, it brings softness to the
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stuffing. So it's always a good idea to
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make a panad when you do those kind of
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preparation. You may use all bread,
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sandwich bread, baguette, quason, bri,
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what is available to you to make the
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panad. It's easy.
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Cut the bread in big pieces.
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So in four.
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And I leave the crust with it because
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it's for the stuffing. It's fine. It's
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beautiful.
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and add the cold milk over.
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So, the bread is going to soak the milk.
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And we're going to press it down a
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little bit.
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Let's set the panad for about 10
2:03
minutes.
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The panad has been resting for 15
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minutes. The milk has been absorbed.
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Then add the ground pork,
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the walnuts,
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the fresh cranberries,
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the chopped garlic,
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the chopped parsley,
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the soaked raisins with the cognac.
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Smells good.
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Seasoning. A good amount of salt and
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pepper. So about a teaspoon of salt.
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and about half teaspoon of pepper.
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There we go.
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Then mix well. So
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then take a little bit of the meat
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stuffing and cook it for about 15 to 20
2:59
seconds in the microwave. Thus we can
3:01
taste it and check the seasoning.
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Good.
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Smells good.
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Nice. Tin a bit more salt
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and pepper.
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There we go. Then mix well again.
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Good. Reserve the stuffing into the
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refrigerator and let's prepare the
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turkey.
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Then take your turkey to the sink and
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clean it or wash it through cold water
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inside out. Uh this is a fresh turkey so
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it's not as important but if you are
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using a frozen turkey that may fold
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slowly for a few days in the fridge
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inside you will have some juices and
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those could be a source of bacteria.
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So wash the turkey
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inside out.
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Let it drain really well.
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Then pat dry the turkey with a clean
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rag.
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There we go. Then take the turkey to the
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cutting board
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and cut off the tip of the wings.
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Then season inside the bird.
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So with salt and pepper.
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Good.
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Great.
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The wings and neck will be added to the
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roasting pan. You may clean the lever.
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Dice it up and put in the stuffing if
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you like it. Personally, I don't, so uh
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I won't use them. Stuff the bird then
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really push in.
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Pass the breast skin over the stuffing.
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Take a piece of aluminum foil about two
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fits and fold it in eight.
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Okay.
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Place the aluminum foil over the
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stuffing
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and insert it under the skin.
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It's just to make sure that the stuffing
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doesn't burn during the cooking process.
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Then place the leg over the stuffing and
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tighten them up. So, get take a piece of
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string,
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tie them up.
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Add a little bit of vegetable oil on the
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bottom of the roasting pan.
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Place the bird over.
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Add the neck on the side and the wings.
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Add the remaining oil over the bird and
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add the butter in small pieces over
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my butter is soft.
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Spread the butter over the bird.
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Then damp a towel in chicken stock.
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and place the rag over the bird.
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This will keep your turkey moist.
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Then bake the bird for an hour.
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Oh, it's been an hour. Let's remove the
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turkey from the oven for now.
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Remove the rag.
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Then base the turkey. You may use a
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turkey baster or personally I prefer to
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use a large spoon. So grab the fat with
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the spoon and pour it over the meat.
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This is called basting. And that will
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add moisture to the bird.
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Then raise the temperature of your oven
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to 350° F and put the turkey back in the
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oven.
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Bake the turkey for about 2 hours. We
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will check the internal temperature
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later on. And baste the turkey every 30
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minutes.
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Base the turkey again.
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As you can see, it start to have a nice
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golden color and it smells beautiful,
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but it's not cooked yet. So, let's keep
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it cooking. So, the turkey has been
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cooking for 1 hour and a half, and we're
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going to continue for the same time.
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Then, we will check the temperature to
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see if it is cooked or not. Meanwhile,
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let's prepare our cranberry sauce. To
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make the cranberry sauce, start to zest
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the orange that has been pre-washed.
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So, I'm using a microplane zestester.
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And I'm taking off just the rind of the
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orange, not the skin, because that will
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be bitter.
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and squeeze the orange.
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Then add the cranberries,
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the sugar,
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the cinnamon sticks,
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the clove powder,
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and the water.
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Take the pot to the stove and bring to a
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simmer.
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Stir and cook the sauce for 10 to 15
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minutes until the cranberries have
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bursted or the sauce have been
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thickened. On the last hour of cooking,
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you will add the onions and the carrot
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into the pan.
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This will add flavors for the gravy.
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And you leave the turkey for another
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hour.
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The turkey has been roasting slowly and
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I've been basting the turkey every 30
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minutes and it's been in the oven for a
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good 3 hours. Now it is time to check if
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it is cooked or not. Let's take it out
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from the oven first.
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Nice. Look at that. Beautiful.
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I'm pretty sure the turkey is cooked,
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but we're going to check it using a meat
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thermometer to be absolutely sure. So
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insert the mometer in the center of the
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joint
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and the mometer should read 180.
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Perfect. It's going over. So it is
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cooked.
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Then to double check, you can insert the
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mometer in the center of the stuffing,
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I can move it up. There we go. And it
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should read 165° Fahrenheit. So, it's
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about 180 also. So, it is cooked. Remove
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the thermometer and place the turkey on
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a cookie sheet.
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So, insert the fork on the ribs between
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the legs and the breast right here.
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That's where you will be able to lift it
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up.
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Cool. Then cover with foil
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to keep the temperature in
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and prepare the gravy.
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Discard a little bit of the fat,
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but Reserve about 3 tablespoons.
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Heat the pan and add the flour.
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Mix well.
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Cook the flour for about a minute.
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Then add the wine.
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Leave the pan on low heat and let's take
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care of the sage and the apple. Chop the
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sage. So, I have separated the leaves
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from the stems.
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Chop them.
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If you don't have fresh sage, you may
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use dry sage. Of course, you will have
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better flavors using fresh herbs.
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Great.
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Add the sage to the gravy
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and mix well.
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Then c the apples
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and cut them into eight quarters.
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And add the apples to the gravy.
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Mix well.
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And add the chicken stock.
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Bring to a boil and simmer for about 10
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minutes. Taste the gravy. You want to
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reduce your gravy uh until it's become
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slightly thick. Um, personally I prefer
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to have it on the thin side um because
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then I find it less filling, but uh it's
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really up to you at home. So if you like
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your gravy thicker, just let it reduced.
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So taste
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nice. Pinch of salt, pinch of pepper.
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So, a little bit of salt
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and some freshly ground pepper.
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There we go.
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Mix well.
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Then remove the solids.
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So the the neck,
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the wings.
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Okay, that's good.
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Then strain the gravy into a saucepan
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through a fine seie.
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Then using the wooden spoon, push
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through.
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Then serve the gravy into a saucer with
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the turkey. Cut off the kitchen string.
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Remove the aluminum foil
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and serve the turkey.
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Beautiful.
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Then decorate with the vegetable of your
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choice.
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So here I have
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some here I have some chili tomatoes on
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the roasted on the vine and a few
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vegetables with plenty of colors.
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And voila, a wonderful, beautiful
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turkey. A roasted stuffed turkey with
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gravy and cranberry sauce.