ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Turkey With Sausage-Cornbread Dressing

Yield 16 to 24 servings


  • 1 (12- to 14-pound) turkey
  • Sausage-Cornbread Dressing
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • Cranberry sauce (optional)

How to Make It

  1. Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water; pat dry. Cover and refrigerate while preparing dressing.

  2. Stuff Sausage-Cornbread Dressing into cavity of turkey; close with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.

  3. Brush entire bird with melted butter; sprinkle with salt and pepper. Rub flour over surface of turkey. Place breast side up on a rack in a roasting pan; pour 2 cups water in bottom of pan. Bake at 450° for 30 minutes; reduce heat to 325° and bake 3 hours. Cut the string or band of skin holding the drumstick ends to the tail. Continue baking an additional 30 minutes to 1 hour or until drumsticks are easy to move. If turkey gets too brown, cover lightly with aluminum foil.

  4. Transfer turkey to platter. Let stand at least 15 minutes before carving. Serve with cranberry sauce, if desired.

Oxmoor House Homestyle Recipes