Butterflied Roasted Turkey with Butternut Squash Stuffing

Very Healthy
Health score
65%
Butterflied Roasted Turkey with Butternut Squash Stuffing
160 min.
8
978kcal

Suggestions


Gather your loved ones around the table for a delightful culinary experience with our Butterflied Roasted Turkey with Butternut Squash Stuffing. This dish is not just a meal; it's a celebration of flavors and textures that will leave everyone craving more. The turkey, expertly butterflied for even cooking, is infused with a rich blend of Dijon mustard, fresh thyme, and creamy unsalted butter, ensuring every bite is succulent and packed with flavor.

But the star of the show is undoubtedly the stuffing. Made with tender butternut squash and hearty day-old bread, it brings a delightful sweetness and a satisfying crunch to the dish. The addition of celery and onions adds depth, while the herbs elevate the entire experience, making it a perfect complement to the savory turkey.

With a health score of 65, this recipe is a guilt-free indulgence that serves eight, making it ideal for family gatherings or festive occasions. Ready in just 160 minutes, it’s a manageable yet impressive dish that will have your guests raving. Whether it’s for a holiday feast or a cozy Sunday dinner, this Butterflied Roasted Turkey with Butternut Squash Stuffing is sure to become a cherished favorite in your recipe collection. So roll up your sleeves and get ready to impress!

Ingredients

  • servings pepper black freshly ground
  • pound bread french italian such as or , cut into 1-inch cubes
  • pounds butternut squash peeled cut into large dice
  • medium celery stalks 
  • tablespoons dijon mustard 
  • teaspoons thyme sprigs fresh coarsely chopped
  • servings kosher salt 
  • 12 pound turkey 
  • tablespoons butter unsalted at room temperature ()
  • medium onion yellow

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • knife
  • roasting pan
  • kitchen thermometer
  • cutting board

Directions

  1. Heat the oven to 450°F and arrange a rack in the lower third.For the stuffing:Melt the butter over medium heat in a 16-by-13-inch roasting pan set across 2 burners.
  2. Add the celery, onion, and thyme, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
  3. Remove the pan from the heat, add the bread and butternut squash, and stir to combine; set aside.For the turkey:In a small bowl, mix the butter, mustard, thyme, and measured salt and pepper until well combined; set aside.
  4. Remove the turkey’s giblets and neck, then rinse out the cavity and pat the turkey dry with paper towels.
  5. Place the turkey on a cutting board breast-side up with the legs toward you. Gently pull 1 leg away from the body and, using a knife, slice through the skin between the leg and body to expose the thigh.
  6. Place your hand under the leg and push the thigh up toward you until you see the thigh joint pop out. Repeat with the other leg. Using kitchen shears, cut along the side of the breast through the ribs from the bottom cavity up toward the wing, stopping when you reach the wing joint. Repeat on the other side. Open the turkey up by pulling the breast up and away from you. Flip the turkey over.
  7. Cut through the backbone right above the legs to separate the turkey into 2 parts. Season the turkey generously all over with salt and pepper. Using your hands, loosen the skin on the breast and evenly distribute half of the butter mixture under the skin.
  8. Spread the remaining butter mixture evenly over the skin on the legs. Tuck the wings behind the breast.
  9. Place the turkey pieces skin-side up on top of the stuffing in the roasting pan, overlapping the breast piece over the legs as needed.
  10. Place the pan in the oven and roast the turkey for 30 minutes, then lower the temperature to 350°F. Continue to roast until a meat thermometer inserted into the inner thigh registers 165°F to 170°F and the juices run clear, about 60 to 75 minutes more.
  11. Remove the roasting pan from the oven.
  12. Transfer the turkey pieces to a cutting board and let them rest for 30 minutes. Meanwhile, finish the stuffing.Turn the oven to broil. Stir the stuffing to evenly moisten it with the pan juices. Broil for about 5 minutes, stir, and continue to broil until the bread is deeply browned in spots and the liquid in the pan has evaporated, about 5 to 6 minutes more. Carve the turkey and serve with the stuffing on the side.

Nutrition Facts

Calories978kcal
Protein46.39%
Fat33.13%
Carbs20.48%

Properties

Glycemic Index
28.33
Glycemic Load
15.09
Inflammation Score
-10
Nutrition Score
53.048260999762%

Flavonoids

Apigenin
0.07mg
Luteolin
0.25mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
5.59mg

Nutrients percent of daily need

Calories:977.55kcal
48.88%
Fat:35.83g
55.12%
Saturated Fat:11.11g
69.44%
Carbohydrates:49.83g
16.61%
Net Carbohydrates:43.41g
15.78%
Sugar:8.53g
9.48%
Cholesterol:362.86mg
120.95%
Sodium:1054.61mg
45.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:112.88g
225.76%
Vitamin A:18564.41IU
371.29%
Vitamin B3:42.15mg
210.73%
Selenium:121.57µg
173.67%
Vitamin B6:3.26mg
162.89%
Phosphorus:1028.18mg
102.82%
Vitamin B12:5.91µg
98.42%
Vitamin B2:1.09mg
63.91%
Zinc:9.53mg
63.56%
Manganese:1.15mg
57.64%
Potassium:1817.85mg
51.94%
Magnesium:207.73mg
51.93%
Vitamin B5:5.12mg
51.24%
Vitamin C:38.75mg
46.97%
Vitamin B1:0.66mg
43.72%
Iron:7.61mg
42.26%
Folate:134.6µg
33.65%
Copper:0.6mg
29.9%
Fiber:6.43g
25.7%
Calcium:219.41mg
21.94%
Vitamin E:3.18mg
21.2%
Vitamin D:1.55µg
10.36%
Vitamin K:6.06µg
5.77%
Source:Chow