Looking for a juicy roast turkey for Thanksgiving or Christmas that’s simple, reliable, and restaurant-quality? This version leans on duck fat for gorgeous color and flavor, plus a bacon–bread stuffing that bakes separately so your turkey cooks evenly and stays moist. We finish fennel and carrots in the oven for caramelized edges and tender centers—classic sides that feel at home on any North American holiday table.

Adapted from my Roast Turkey YouTube video: I’ve made a few small adjustments for clarity and consistency (especially for the stuffing and vegetable timings). Use the video as a visual guide while following the precise instructions below.

If it’s your first time roasting a whole turkey, don’t worry. We keep the oven at a steady 350°F / 175°C, baste at set intervals, and use an instant-read thermometer for foolproof results. You’ll get crisp skin, succulent breast meat, and legs that are cooked through—without guesswork.

Why You’ll Love This Roast Turkey

Duck fat magic: A few tablespoons deliver deep golden skin and rich flavor (butter works in a pinch).
Even cooking: Stuffing bakes outside the bird, so the turkey roasts faster and more evenly.
Make-ahead friendly: Stuffing can be assembled earlier; vegetables can be blanched in advance.
Perfect for Canada & USA holidays: Scales easily for small family dinners or big gatherings.

Ingredients (Serves 8–10)

Roast Turkey

1 whole turkey, 3–4 kg (6.5–9 lb)
45–60 ml duck fat (3–4 tbsp), melted (or unsalted butter)
2–3 tsp kosher salt (divided), plus more to taste
1–1½ tsp freshly ground black pepper (divided)
2 bay leaves
A few sprigs fresh thyme and/or parsley
Optional aromatics for cavity: 1 small onion (quartered), ½ lemon, 3 garlic cloves (smashed)

Bacon–Bread Stuffing (Baked Separately)

200 g bacon, diced (about 7 oz)
1 large onion, finely chopped
2 garlic cloves, minced
300–350 g white bread, 1–1.5-cm cubes (10–12 oz; day-old if possible)
2 large eggs
125–175 ml low-sodium chicken stock (½–¾ cup), as needed to moisten
2 tbsp chopped parsley (optional)
Salt & pepper to taste (go light on salt; bacon is salty)

Vegetables

2 fennel bulbs, trimmed and cut into wedges
4–6 carrots, peeled; cut on the bias into 2–3 cm pieces
1–2 tbsp duck fat (or butter/oil), for sautéing
Salt & pepper to taste

Step-by-Step Instructions

1) Preheat & Prep

Preheat oven to 175°C / 350°F. Place a rack in the lower third.
Pat the turkey dry. Tuck wing tips under, tie legs loosely with kitchen string (trussing encourages even cooking).
Season the cavity with a pinch of salt and pepper. Add bay leaves, thyme/parsley, and optional aromatics (onion, lemon, garlic).

2) Start the Stuffing

In a large skillet over medium heat, cook bacon until lightly browned and some fat has rendered (5–7 min).
Add onion and cook until translucent with light golden edges (6–8 min). Stir in garlic for 30–45 seconds.
Transfer to a big bowl with the bread cubes.
Whisk eggs with 125 ml (½ cup) stock and pour over bread; toss. Add more stock 1–2 tbsp at a time until bread is evenly moistened but not soggy (the cubes should hold their shape). Season with pepper and a cautious pinch of salt, plus parsley if using.
Spread into a buttered baking dish (about 23×33 cm / 9×13″). Cover and set aside (you’ll bake it while the turkey roasts).

3) Season & Start Roasting the Turkey

Brush the turkey all over with melted duck fat (3–4 tbsp). Season the skin with 2 tsp kosher salt and 1 tsp pepper.
Place turkey breast-side up on a rack in a roasting pan. Roast 30 minutes.

4) Blanch the Vegetables (Make-Ahead Friendly)

While the turkey starts roasting, bring a large pot of salted water to a boil.
Fennel: Blanch 10 minutes, drain well.
Carrots: Blanch 8–10 minutes until just tender at the edges; drain. (These partial cooks ensure the oven finish is perfect, not mushy.)

5) Baste and Finish the Sides

After the first 30 minutes, baste the turkey with pan juices (or a little extra duck fat), then return to the oven.
Bake the stuffing (covered) on a lower rack for 25 minutes, then uncover and bake 15–20 minutes more until golden on top and set in the center.
Heat 1–2 tbsp duck fat in a large skillet. Sauté fennel until lightly caramelized (5–7 min). Transfer to a baking sheet. Repeat with carrots (3–4 min) just to pick up color. Season both with salt and pepper.
Slide the fennel and carrots into the oven for the final 20–30 minutes of turkey cooking, until edges are browned and centers tender.

6) Cook to Temperature (Not Time)

Begin checking the turkey after 1 hr 45 min. For a 3–4 kg (6.5–9 lb) turkey, total time is about 2–2½ hours, but always go by internal temperature:
- Breast: 72°C / 162°F pulled from the oven (it will rise to 74–75°C / 165–167°F while resting).
- Thigh (near the bone): 79–82°C / 175–180°F.
Baste every 30 minutes for even browning and moisture.

7) Rest, Carve & Serve

Transfer the turkey to a carving board, tent loosely with foil, and rest 20–30 minutes.
Slice and serve with bacon–bread stuffing, roasted fennel and carrots, and pan juices or quick gravy (see tips).

Tips, Timing & Troubleshooting Roast Turkey

Duck fat vs butter: Duck fat browns beautifully and remains stable at 350°F. If using butter, you still get great color—add a spoon of oil to raise the smoke point.
Stuffing texture: The bread should be evenly moistened but not collapsing. If a handful feels dry, sprinkle in 1–2 tbsp more stock and toss again. If too wet, fold in a bit more bread.
Skin too pale? For the last 10–15 minutes, raise oven to 200°C / 400°F to boost color. Watch closely.
Crispy edges on veg: Don’t crowd the sheet pan. One layer = caramelization.
Quick pan gravy: Deglaze the roasting pan with stock or white wine, simmer, then whisk in a small knob of beurre manié to thicken.

Substitutions & Variations

No duck fat? Use unsalted butter or a neutral oil + butter mix.
Gluten-free stuffing: Swap in a good GF sandwich bread; moisten gradually (GF bread absorbs differently).
Herbs: Thyme + parsley are classic, but rosemary and sage work well too.
Add-ins for stuffing: A handful of celery (sautéed with the onion) or chopped apples adds aroma and a subtle sweetness.
Vegetables: Swap fennel for parsnips or Brussels sprouts (halved). Blanch sprouts 3–4 min, then roast to finish.

What to Serve with Roast Turkey (Reader-Favorite Sides)

Potatoes: Try Parisian Potatoes—buttery, elegant, and perfect with gravy.
Crispy option: Authentic Belgian Fries for a fun, bistro-style plate.
Green & fresh: Caesar Salad Dressing (no mayo)—bright, garlicky, and perfect alongside rich turkey.
Sauces & techniques: Thicken pan juices with Beurre Manié for a quick, glossy gravy.

Leftover Ideas (Canada/USA Family Classics)

Turkey sandwiches with your favorite fixings (try a smear of Homemade Big Mac Sauce for a playful twist).
Turkey fried rice: Use the method from Chicken Fried Rice and swap in chopped turkey.
Cozy pasta night: Toss shredded turkey into Easy Creamy Tomato Pasta.

Frequently Asked Questions

How much turkey do I need per person?
Plan 450–680 g (1–1.5 lb) raw turkey per person for generous servings and leftovers.

Why bake the stuffing outside the bird?
Food-safety and texture. The turkey cooks evenly, the skin crisps better, and the stuffing becomes golden on top without drying out.

My breast hits 72°C but thighs are lower—what now?
Remove the bird, tent, then return just the legs/thighs to the pan and oven until they hit 79–82°C. Or, spatchcock next time for even faster, even cooking.

Can I dry-brine?
Yes. Rub the turkey with 1.5–2 tsp kosher salt per kg (about ⅔–1 tsp per lb) 24–48 hours ahead, uncovered in the fridge. You’ll get even juicier meat and deep flavor. Reduce added salt on roast day.

Butter vs duck fat: will butter still work?
Absolutely. Butter gives classic holiday aroma; duck fat just browns a touch deeper and stays stable. Both are excellent.

Useful Links

Sides: Parisian Potatoes, Authentic Belgian Fries
Salad: Caesar Dressing (No Mayo)
Technique: Beurre Manié for quick gravy
Leftovers: Chicken Fried Rice (swap in turkey)

Roast Turkey with Duck Fat & Bacon–Bread Stuffing (Foolproof Holiday Centerpiece)

Looking for a juicy roast turkey for Thanksgiving or Christmas that’s simple, reliable, and restaurant-quality? This version leans on duck fat for gorgeous color and flavor, plus a bacon–bread stuffing that bakes separately so your turkey cooks evenly and stays moist. We finish fennel and carrots in the oven for caramelized edges and tender centers—classic sides that feel at home on any North American holiday table.

Print The Recipe Pin The Recipe

Prep Time 35

Cooking Time 2 30

Resting Time 20

Category Main Course

Cuisine American, Canadian, French

Portions 6 people

Calories 450 kcal

Ingredients

Turkey

1 whole turkey 3–4 kg (6.5–9 lb)
45 –60 ml duck fat 3–4 tbsp, melted (or unsalted butter)
2 –3 tsp kosher salt divided, plus more to taste
1 –1½ tsp freshly ground black pepper divided
2 bay leaves
A few sprigs fresh thyme and/or parsley
Optional aromatics for cavity: 1 small onion quartered, ½ lemon, 3 garlic cloves (smashed)

Bacon–Bread Stuffing (Baked Separately)

200 g bacon diced (about 7 oz)
1 large onion finely chopped
2 garlic cloves minced
300 –350 g white bread 1–1.5-cm cubes (10–12 oz; day-old if possible)
2 large eggs
125 –175 ml low-sodium chicken stock ½–¾ cup, as needed to moisten
2 tbsp chopped parsley optional
Salt & pepper to taste go light on salt; bacon is salty

Vegetables

2 fennel bulbs trimmed and cut into wedges
4 –6 carrots peeled; cut on the bias into 2–3 cm pieces
1 –2 tbsp duck fat or butter/oil, for sautéing
Salt & pepper to taste

Instructions

Preheat & rack: Heat oven to 175°C / 350°F. Set a rack in the lower third. Line a roasting pan with a rack.
Season turkey: Pat dry thoroughly (outside = crisp skin). Season cavity with a pinch of salt/pepper. Add bay leaves + thyme/parsley and optional aromatics (onion, lemon, garlic). Tuck wing tips; tie legs loosely.
Fat & surface seasoning: Brush turkey all over with 3–4 tbsp melted duck fat. Season skin with ~2 tsp salt and ~1 tsp pepper (reserve the rest for later). Place breast-side up on the rack.
Start roast (30 min): Roast 30 minutes to set the skin.
Make stuffing base: Meanwhile, cook bacon over medium until lightly browned (5–7 min). Add onion; cook to soft/golden edges (6–8 min). Stir in garlic 30–45 sec.
Assemble stuffing: In a large bowl, combine bacon mixture with bread cubes. Whisk eggs with 125 ml (½ cup) stock; pour over bread and toss. Bread should be evenly moistened but hold its shape—add more stock 1–2 tbsp at a time only if some cubes feel dry. Season with pepper, a cautious pinch of salt, and parsley. Spread into a buttered 23×33 cm / 9×13″ dish; cover.
Blanch vegetables: Bring a large pot of salted water to a boil. Blanch fennel 10 min; drain well. Blanch carrots 8–10 min (just tender at edges); drain.
Baste & schedule sides: After the first 30 min, baste turkey with pan juices (or a spoon of duck fat). Return to oven. Place covered stuffing on a lower rack and bake 25 min.
Brown veg on stovetop: Heat 1–2 tbsp duck fat in a wide skillet. Sauté fennel 5–7 min to light caramelization; season. Sauté carrots 3–4 min; season. Spread both on a sheet in a single layer.
Finish stuffing & veg: Uncover stuffing and bake 15–20 min more until golden on top and set (a knife in center comes out clean). Slide the fennel/carrots into the oven for the final 20–30 min of turkey cooking, until edges are browned and centers tender.
Baste & check temps: Baste turkey every 30 min. Begin checking internal temperature at 1 hr 45 min. Target 72°C / 162°F in the thickest breast (pull from oven; carryover brings it to ~74–75°C/165–167°F) and 79–82°C / 175–180°F in the thigh near the bone. Total time is usually 2–2½ hr for a 3–4 kg turkey.
Rest & carve: Transfer turkey to a board, tent loosely with foil and rest 20–30 min so juices redistribute. Carve and serve with bacon–bread stuffing, roasted fennel/carrots, and pan juices or a quick gravy (deglaze pan with stock or wine; whisk in a knob of beurre manié).

Video

Notes

Frequently Asked Questions

How much turkey do I need per person?
Plan 450–680 g (1–1.5 lb) raw turkey per person for generous servings and leftovers.

Why bake the stuffing outside the bird?
Food-safety and texture. The turkey cooks evenly, the skin crisps better, and the stuffing becomes golden on top without drying out.

Butter vs duck fat: will butter still work?
Absolutely. Butter gives classic holiday aroma; duck fat just browns a touch deeper and stays stable. Both are excellent.

Keywords Christmas, Turkey

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