Go Back
Herb Cranberry Stuffing with Garlic Herb Butter Roasted Turkey

Turkey Basted in Roasted Garlic Sage Butter with Cranberry Herb Stuffing

Turkey Basted in Roasted Garlic Sage Butter with Cranberry Herb Stuffing - A simple herb and cranberry stuffing in a deliciously juicy roasted garlic and herb butter roasted turkey.
Course Dinner
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Author Barry C. Parsons


  • 10 lb turkey
  • 4 cloves roasted garlic
  • 1 cup salted butter softened
  • 1 tsp ground sage
  • 1/2 tsp freshly ground black pepper for the flavoured butter
  • salt and pepper to season

For the Cranberry Herb Stuffing

  • 8 cups day old baguette cut in small cubes
  • 4 tablespoons summer savoury
  • 1 tsp ground sage
  • ½ tsp ground thyme
  • ½ tsp black pepper
  • ½ cup butter
  • 2 cloves minced garlic
  • 1 small red onion finely diced
  • 1 cup fresh or dried cranberries
  • ½ cup chicken stock
  • ½ cup toasted chopped almonds optional


  1. Wash the turkey and season inside and out with salt and pepper.
  2. Carefully loosen skin from the breast, thighs and legs of the turkey by sliding your fingers between the skin and meat.
  3. Roast the garlic cloves with a dash of olive oil, salt and pepper in an aluminum foil pouch in a 350 degree F oven for about 30 minutes.
  4. Blend together the butter, sage and roasted garlic.
  5. Push the flavoured butter between the skin and turkey meat. Pat the surface of the skin to evenly distribute the butter over the meat.
  6. Stuff the turkey, truss it and open roast for about 2 ½ hours (at 375 degrees F for a half hour, then reduce the temperature to 350 F) until a meat thermometer registers 185 degrees F when inserted into the middle of the thickest part of the breast and thigh meat. I sometimes
  7. Let the turkey rest for a minimum of 15 minutes before carving.

For the Cranberry Herb Stuffing

  1. Sauté the onions and garlic in the butter over low heat until the onions are tender.
  2. Toss well with all the remaining ingredients.
  3. Use as a stuffing for poultry or cook in a covered casserole dish at 250 degrees F for about ½ hour to 45 minutes.