Turkey with Sage Stuffing

I thought I would share how to cook a turkey for those of you who aren’t sure how or are looking to cook a turkey for the shredded meat. I love cooking a full turkey and shredding the meat and dividing it into 1 cup portions and putting it into the freezer for when I need it for casseroles or other dishes that call for shredded turkey or chicken. When I do this I usually don’t add the stuffing but rather just leave the cavity empty. I got this recipe from my mom and it has worked out perfectly for me every time.


  • 12 – 15 lb. turkey (6 – 7.5 kg)
  • Salt
  • Butter


1. Wash turkey and take out giblets.

2. Stuff with stuffing (see recipe below).

3. Put crust pieces on ends to close.

4. Put bird in roaster* and generously salt both sides of the turkey and dot with dabs of butter.

5. Bake covered: (you can use any of the time suggestions below that work for your schedule)

  • 8 hours at 275F
  • 6 hours at 300F
  • 4 hours at 350F

Note* If you don’t have a turkey roaster you could just buy a tin/disposable roasting pan and cover the turkey with foil.


  • 1 loaf of bread, diced (approximately; to fill a large Tupperware bowl)
  • salt
  • pepper
  • 2 – 3 tablespoons dried sage
  • 1 small onion, diced
  • 1/2 cup butter, melted
  • cream


1. Mix first 5 ingredients.

2. Drizzle in cream and mix until it feels moist enough to clump together.

3. Pour butter over and mix. Squish.