1 recipe Classic Sage and Sausage Stuffing (here)
3 tablespoons unsalted butter, at room temperature
5 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
- Using poultry shears, cut off any back portion still
attached to the turkey breast. Fill the cavity under the
turkey breast and under the flap of fat around the neck
with stuffing. Transfer the remaining stuffing to a
buttered 9- by 13-inch baking dish, then place the turkey
on top. - Using your hands, carefully separate the turkey skin
from the meat, starting at the bottom of the breast and
being careful not to tear the skin (see here). Combine the
butter with the parsley and oregano in a small bowl. Add
the salt and pepper and stir with a fork until
homogeneous. Rub the mixture evenly over and under
the turkey skin. - Roast until the stuffing starts to brown, about 45 minutes.
Remove from the oven and transfer the turkey to a wire
rack set on a foil-lined rimmed baking sheet. Return the
turkey to the oven and continue roasting until the skin is
golden brown and crisp and the thickest part of the meat,
near the bone, registers 145° to 150°F on an instant-read
thermometer, about 30 minutes longer. Remove from the
oven, transfer to a large plate, and let rest for 20 minutes. - Meanwhile, pour the pan juices over the stuffing. Return
the stuffing to the oven and cook until it is golden brown