Herb-Butter Roast Turkey

1. 1
   Adjust oven rack to the lower-middle position and preheat oven to 325°F (165°C).
2. 2
   Pat the entire turkey thoroughly dry inside and out with paper towels.
3. 3
   Mix softened butter, rosemary, thyme, sage, salt, and pepper in a small bowl.
4. 4
   Gently loosen the breast skin with your fingers and rub half the herb butter directly onto the meat.
5. 5
   Rub the remaining butter over the outside skin of the entire turkey.
6. 6
   Place onion quarters and halved garlic inside the turkey cavity.
7. 7
   Place turkey on a V-rack inside a large roasting pan and pour chicken broth into the bottom.
8. 8
   Roast uncovered at 325°F for roughly 2.5 to 3 hours until the breast reaches 160°F on a meat thermometer.⏱ 180 min
9. 9
   If the skin browns too quickly, tent breast loosely with a sheet of aluminum foil.
10. 10
    Transfer turkey to a carving board and let rest for 30 minutes before carving.⏱ 30 min
11. 11
    Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
12. 12
    Spread bread cubes on two baking sheets and bake 15 minutes until dry and slightly crisp.⏱ 15 min
13. 13
    Melt butter in a large skillet over medium heat.
14. 14
    Add onions and celery, cooking 8 to 10 minutes until soft and translucent.⏱ 10 min
15. 15
    Stir in garlic, sage, parsley, salt, and black pepper, cooking 1 minute until fragrant.⏱ 1 min
16. 16
    Transfer dried bread cubes and sautéed vegetables into a large mixing bowl.
17. 17
    Whisk chicken broth and beaten eggs together in a separate bowl.
18. 18
    Pour broth mixture over bread and toss gently until bread absorbs the liquid evenly.
19. 19
    Transfer stuffing mixture into the greased baking dish and spread evenly.
20. 20
    Cover tightly with foil and bake at 350°F for 30 minutes.⏱ 30 min
21. 21
    Remove foil and bake an additional 20 minutes until the top is golden brown and crisp.⏱ 20 min
22. 22
    Place cut potatoes into a large pot and cover with cold water by 1 inch.
23. 23
    Add 1 tablespoon salt to the water and bring to a boil over high heat.
24. 24
    Reduce heat to medium-low and simmer 15 minutes until potatoes are easily pierced with a fork.⏱ 15 min
25. 25
    Drain potatoes completely in a colander and let steam dry for 2 minutes.⏱ 2 min
26. 26
    Press warm potatoes through a potato ricer back into the dry cooking pot.
27. 27
    Place pot over low heat and vigorously stir in cubed butter a few pieces at a time.
28. 28
    Slowly pour in warm heavy cream while stirring constantly until smooth and glossy.
29. 29
    Season with 1 teaspoon salt and white pepper, then remove from heat and serve warm.
30. 30
    Combine sugar, orange juice, water, orange peel, and cinnamon stick in a medium saucepan.
31. 31
    Set heat to medium-high and bring mixture to a boil, stirring until sugar completely dissolves.
32. 32
    Add rinsed fresh cranberries and stir to combine with the syrup.
33. 33
    Lower heat to medium-low and simmer gently for 10 minutes.⏱ 10 min
34. 34
    Stir occasionally until most cranberries have burst and the liquid begins to thicken slightly.
35. 35
    Remove pan from heat and discard the cinnamon stick and orange peel.
36. 36
    Let sauce cool completely to room temperature; it will gel and thicken as it cools.