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The main dish, From around the world

American style roast turkey with sweet potato mash

This American style roast turkey, stuffed and rubbed with herb butter, comes with sweet potato mash and serves 6. It takes about an hour of active work out of five hours total, the stuffing and prep are done the morning of, for a moderate difficulty and a budget of €5.90 per person. The key is sliding the herb butter under the skin so the meat stays juicy and the skin turns crisp.

A big roast turkey like at Thanksgiving, stuffed, rubbed with herb butter, with a sweet potato mash, it smells like celebration from the front door.

American style roast turkey with sweet potato mash
For
6 people
Work
1 h
Total time
5 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€5.90
Calories per person
850 kcalcalculated by Kiloach, your weight coach

This turkey makes an impression the moment it hits the table, golden and glistening, with that smell of melted herb butter that brings to mind big American gatherings. Under the crisp skin, the meat stays juicy thanks to the sage, thyme and rosemary butter worked in before roasting. The bread and sausage meat stuffing adds richness and perfumes the inside through the three hours in the oven.

It's the right dish for a big family dinner or a holiday gathering where you want to make an impression without juggling pots at the last minute. The sweet potato mash brings a touch of sweetness that balances the pan gravy, and the whole thing comes together in the morning so you can actually spend the afternoon with your guests. Keep the rest of the menu simple, a light starter and a fall dessert are plenty.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 50 min
  3. Before the guests arrive 2 steps, 3 h 25
  4. When it's time to serve 2 steps, 25 min

The day before, you can chop the herbs and make the herb butter ahead to save time in the morning. The morning of, you make the butter and stuffing, stuff the turkey and get it in the oven just before guests arrive, with the sweet potatoes cooking alongside. At serving time, you mash the potatoes, let the turkey rest, then make the gravy while everyone settles at the table.

The ingredients

6 people

Butcher

  • Turkey (about 3.5 kg) 1
  • Sausage meat 300 g

Dairy

  • Butter 200 g
  • Egg 1
  • Milk 10 cl

Fruits and vegetables

  • Sage 6 sprigs
  • Thyme 6 sprigs
  • Rosemary 3 sprigs
  • Onions 2
  • Celery stalks 3
  • Sweet potatoes 1.5 kg

Bakery

  • Sandwich bread 300 g

Pantry

  • Flouroften in the pantry 2 tbsp
  • Chicken stockoften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix 120 g of softened butter with chopped sage, thyme and rosemary, salt and pepper to make the herb butter. 10 min

    Chop the herbs very fine, the butter slides under the skin more easily.

  2. Sauté the chopped onions and celery in the remaining butter, mix with the diced bread, sausage meat, egg and a little stock to make the stuffing. 25 min

    The stuffing should be moist but not soggy, it puffs up during cooking.

  3. Loosen the turkey skin, slide the herb butter underneath, stuff the cavity and tie the legs. 15 min

    Don't pack the stuffing too tightly in the cavity, heat needs to circulate.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Roast the turkey at 180 °C, basting with its juices every thirty minutes, until the thickest part of the thigh reaches 74 °C. 3 h

    Cover with foil if it browns too fast before it's done.

  2. Cook the peeled sweet potatoes, cut into large cubes, in salted water. 25 min

    They're done when a knife tip slides through with no resistance.

When it's time to serveThe final touches, right in front of your guests.

  1. Mash the sweet potatoes with hot milk and butter, then let the turkey rest under foil for thirty minutes before carving. 15 min

    Resting redistributes the juices, the carving will be clean and the meat moist.

  2. Deglaze the roasting pan with flour and stock, whisk until thickened and strain to get the gravy. 10 min

    Whisk nonstop at the start, the flour won't form any lumps.

Our tips to get it right

  • Take the turkey out of the fridge an hour before roasting, it cooks more evenly starting from room temperature.
  • Check doneness with a thermometer inserted into the thigh without touching the bone, 74 °C means cooked through without drying out.
  • Save the juices that collect while the meat rests, they make the gravy even richer once strained in.

The variations

  • Swap the sausage meat for mushrooms and chopped walnuts for a vegetarian stuffing, baked separately in a buttered dish.
  • For a faster version, use turkey thighs instead of a whole bird, the cooking time drops to about an hour.
  • For kids, make the sweet potato mash less sweet with a pinch of nutmeg instead of extra butter.

What to serve it with

  • Cranberry sauce for a tart sweet contrast
  • Sautéed green beans with garlic
  • A light red wine or sparkling apple juice

Storage

Leftover turkey and mash keep for 3 days in the fridge in separate sealed containers. Turkey freezes well in pieces for up to 2 months, the mash less so because of the milk. Reheat gently in the oven or a pan, adding a splash of stock or milk to bring back the moisture.

Questions about this recipe

How can you tell the turkey is done without a thermometer?

Pierce the thickest part of the thigh, the juices should run clear, not pink. It's less precise than a thermometer but works in a pinch.

Can the stuffing be baked separately instead of inside the turkey?

Yes, in a buttered dish in the oven during the turkey's last 30 minutes of cooking. It won't be as moist as stuffing cooked inside but it's easier to control.

How many guests does a 3.5 kg turkey feed?

This size works well for 6 people with generous portions and some leftovers. For more guests, plan on about 500 g of raw turkey per person.

Why put the butter under the skin instead of on top?

Butter placed under the skin melts directly against the meat and flavors it deeply while roasting. Spread only on top, it mostly drips into the pan without soaking into the meat.

Can an American style roast turkey with sweet potato mash be made ahead?

Yes, during the day. The recipe needs 1 h of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make an American style roast turkey with sweet potato mash?

Allow 5 h in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in an American style roast turkey with sweet potato mash?

About 850 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an American style roast turkey with sweet potato mash cost?

About €5.90 per person, that's €35.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, celery. Remember to ask your guests about their allergies before putting your menu together.

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