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Julia Child's Turkey

Julia Child's Turkey Recipe

Thanksgiving is a time for family, friends and, of course, food. And what would Thanksgiving be without a delicious turkey? Make your holiday meal special with Julia Child's turkey recipe this year.
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Prep Time 30 minutes
Cook Time 13 hours
Total Time 13 hours 30 minutes
Course Chef's Delight
Cuisine American
Servings 6
Calories 380 kcal

Equipment

  • Oven
  • Wire Rack
  • Skillet
  • Mixing Bowl
  • Spatula
  • Knife
  • Whisk
  • Pastry Brush

Ingredients
  

  • 12 - 15 pound Turkey (neck and giblets removed and reserved for gravy)
  • 4 large Eggs (beaten)
  • 3 tablespoons Unsalted Butter
  • 1 tablespoon Vegetable Oil
  • 2 tablespoons Fresh Sage (minced)
  • 3 Onions (chopped fine)
  • 6 Celery Ribs (minced)
  • 1 cup Dried Cranberries
  • 1 ½ pounds White Sandwich Bread (cut into 1/2-inch cubes)
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions
 

  • Cut the turkey skin around the leg quarter using a sharp knife, then slide the knife under the bone to free the meat.
  • Cut the joint between the thigh and leg and remove the thigh bone—Reserve thigh bones for gravy.
  • Mix half a teaspoon of sage, salt, and ¼ teaspoon of pepper in a bowl. Rub each thigh using your hands. Refrigerate each leg quarter for 6 to 12 hours on a plate.
  • Heat the oven to 300 °F and set wire racks. Spread cubed bread on a wire rack on baking sheets, and bake until they are lightly browned and crispy for 25-30 minutes. Transfer dried and crispy bread to a large bowl.
  • Now add cranberries and eggs to the bread and toss to combine. Transfer the bread stuffing to a skillet and use a rubber spatula to pat the stuffing.
  • Melt butter sticks in a non-stick oven-safe skillet, add chopped onions and cook, occasionally stirring, until translucent for 10-12 minutes.
  • Add diced celery, sage, and pepper. Cook until the celery is slightly softened. Transfer veggies to a bowl with crispy bread.
  • Put marinated turkey breast in a skillet and roast in the oven for 30 minutes.
  • Once roasted, place it over the stuffing, brush with oil, and season with salt. Transfer the turkey to the oven and roast for 30 minutes.
  • Transfer the roasted breast to a plate and rest for 30 minutes.
  • While the turkey rests, using a metal spatula, scrape the browned bits. Before serving, season stuffing with the bits. Carve and serve.

Nutrition

Calories: 380kcal | Carbohydrates: 21g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 1029mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1.8mg
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