Keltic Lodge Roast Turkey with Cranberry Savory Stuffing Keltic Lodge Roast Turkey with Cranberry Savory Stuffing

Image: James Ingrams | Food Styling: Dave Nichols

While the turkey rests, bake and serve your choice of sit-down starter. Serve with Cranberry Savory Stuffing (recipe link below).

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: October 2007


  • 1 turkey (about 14 lb/6.3 kg)
  • Cranberry Savory Stuffing recipe
  • 2 tablespoons butter melted
  • 1 tablespoon chopped fresh summer savory (or 1 tsp/5 mL dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 3 cups turkey stock
  • 3 cups sodium-reduced chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Remove giblets and neck from turkey; reserve for stock if desired. Pat turkey dry inside and out. Loosely stuff neck and body cavities with stuffing. Skewer cavities shut. Tie legs together; tuck wings under back.

Place on rack in roasting pan. Brush with butter; sprinkle with savory, salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for 2 hours. Remove foil; roast, basting every 30 minutes, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 1-1/2 to 2 hours.

Transfer to carving board and tent with foil; let stand for 20 to 30 minutes before carving.

Gravy: Meanwhile, skim fat from pan juices. Whisk in flour; cook, stirring, over medium heat for 1 minute. Whisk in stock, salt and pepper; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain and serve with turkey and stuffing.

Nutritional facts about

  • Sodium 575 mg
  • Protein 53 g
  • Calories 460.0
  • Total fat 17 g
  • Cholesterol 148 mg
  • Saturated fat 7 g
  • Total carbohydrate 22 g


  • Iron 31.0
  • Folate 15.0
  • Calcium 5.0
  • Vitamin A 6.0
  • Vitamin C 2.0
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Keltic Lodge Roast Turkey with Cranberry Savory Stuffing