Golden, juicy, and filled with flavorful stuffing, stuffed turkey is a timeless dish that brings warmth and celebration to the table. Whether it’s Thanksgiving, Christmas, or a special family gathering, a perfectly roasted stuffed turkey is a show-stopping main course. Traditionally filled with a savory mixture of breadcrumbs, herbs, vegetables, and sometimes sausage or dried fruit, the stuffing infuses the turkey with rich, aromatic flavors from the inside out.
Ingredients
For the Turkey:
| Whole Turkey | 10-15 lbs (4.5-6.8 kg) |
|---|---|
| Unsalted Butter or Olive Oil | ½ cup (1 stick / 113g) |
| Fresh Rosemary | 2 sprigs |
| Fresh Thyme | 4-5 sprigs |
| Onion | 1 large, quartered |
| Lemon | 1, halved |
| Garlic | 4-5 cloves, smashed |
| Salt | 1-2 tablespoons |
| Black Pepper | 1 teaspoon |
| Chicken or Vegetable Broth | 2 cups (480 ml) |
| Carrots & Celery (optional) | 2 large each, roughly chopped |
| Stale Bread Cubes | 8-10 cups |
|---|---|
| Unsalted Butter or Olive Oil | ¼ cup (4 tablespoons / 56g) |
| Onion | 1 large, finely diced |
| Celery | 2 stalks, finely diced |
| Fresh Sage, chopped | 1 tablespoon |
| Fresh Thyme, chopped | 1 tablespoon |
| Fresh Parsley, chopped | ¼ cup |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
| Chicken or Vegetable Broth | 1 ½ - 2 cups (360-480 ml) |
| Egg (optional) | 1 large, lightly beaten |
Cooking Steps
Step 1: Prepare the Stuffing
- If your bread isn't stale, you can lightly toast the cubes in a 150°C (300°F) oven for 10-15 minutes until dry but not browned.
- In a large skillet over medium heat, melt the ¼ cup butter or olive oil. Add the diced onion and celery. Sauté for 8-10 minutes until softened and translucent.
- Stir in the chopped fresh sage, fresh thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- Remove the skillet from heat. In a very large mixing bowl, combine the stale bread cubes with the sautéed vegetable mixture.
- Gradually pour in 1 ½ cups of chicken or vegetable broth, tossing gently until the bread is moistened. If using, stir in the lightly beaten egg and fresh parsley. The stuffing should be moist but not soggy. Add more broth if needed.
- Set the stuffing aside while you prepare the turkey. For safety, if you plan to stuff the turkey, only stuff immediately before roasting. If cooking stuffing separately, transfer it to a greased baking dish, cover, and bake alongside the turkey during the last 30-45 minutes, uncovered for the last 15 minutes to crisp.
Step 2: Prepare the Turkey
- Ensure the turkey is completely thawed. Remove the giblets and neck from both cavities. Pat the turkey very dry inside and out with paper towels. This helps with crispy skin.
- Sprinkle the inside of the turkey's cavities generously with salt and pepper. Place the quartered onion, halved lemon, and smashed garlic cloves inside the main cavity.
- Loosely fill the neck cavity with some prepared stuffing. Do not pack it tightly, as stuffing expands.
- Loosely fill the main body cavity with stuffing. Again, do not overpack it. Stuffing expands during cooking. Overpacking can prevent it from reaching a safe temperature and lead to uneven cooking of the turkey. (About ¾ full is a good guide).
- If you have extra stuffing, bake it separately in a covered dish for 30 minutes, then uncover for 15 minutes until golden.
Step 3: Season and Roast the Turkey
- Preheat your oven to 220°C (425°F).
- In a small bowl, combine the softened butter (or olive oil) with the leaves from the remaining rosemary and thyme sprigs (finely chopped if preferred), 1 tablespoon salt, and 1 teaspoon black pepper. Mash with a fork to create a paste.
- Rub this herb butter mixture all over the outside of the turkey, including under the skin of the breast (gently lift the skin with your fingers and push the butter underneath).
- Loosely tie the drumsticks together with kitchen twine (this is optional but helps with even cooking and presentation). Tuck the wing tips under the body to prevent burning.
- Place the turkey on a rack in a large roasting pan. If using, scatter the chopped carrots and celery at the bottom of the pan and pour in the 2 cups of broth.
- Place the turkey in the preheated oven. Roast for 30 minutes at 220°C (425°F). This initial high heat helps crisp the skin.
- After 30 minutes, reduce the oven temperature to 175°C (350°F). Continue roasting.
- Basting (Optional): You can baste the turkey every 45 minutes to an hour with the pan drippings for extra moisture and flavor. If the skin is browning too quickly, loosely tent the turkey with aluminum foil.
- Cooking Time: A general rule is 15-20 minutes per pound for an unstuffed turkey, and slightly longer for a stuffed turkey. For a 10-15 lb stuffed turkey, expect 2.5 to 4 hours total cooking time.
Step 4: Check Doneness
- The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 80-82°C (175-180°F).
- Crucially, the stuffing inside the turkey must reach a minimum internal temperature of 74°C (165°F) for food safety. Check the stuffing temperature with a thermometer in the center of the stuffing. If the turkey thigh is done but the stuffing isn't, remove the stuffing from the turkey and finish baking it separately until it reaches 74°C.
Step 5: Rest the Turkey
- Once the turkey is done, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This resting period is vital for the juices to redistribute throughout the meat, ensuring a tender and moist turkey.
Step 6: Carve and Serve
- Carve the turkey and serve with the warm stuffing and any desired gravy made from the pan drippings.
Extra Tips for Perfect Stuffed Turkey
- Thawing: A frozen turkey needs several days to thaw in the refrigerator (approx. 24 hours per 4-5 lbs). Do not thaw at room temperature.
- Don't Overstuff: This is critical for both safety and proper cooking. Loosely fill the cavities.
- Stuffing Safety: To be completely safe, many chefs recommend baking stuffing separately in a casserole dish. If you do stuff, use a meat thermometer to ensure the stuffing reaches 74°C (165°F).
- Gravy: After removing the turkey, you can make a delicious gravy from the pan drippings. Skim off excess fat, deglaze the pan with a little more broth, thicken with a cornstarch or flour slurry, and season.
- Crispy Skin: Patting the turkey very dry, rubbing with butter/oil, and the initial high-heat roast contribute to crispy skin.
Nutritional Value
(per serving, highly variable based on turkey size, stuffing amount, and portion size)
| Calories | 400-600 kcal |
|---|---|
| Protein | 40-60 grams |
| Fat | 20-35 grams |
| Carbohydrates | 15-25 grams |
| Fiber | 2-4 grams |
Benefits
- ✅ All-in-One Flavor: The stuffing cooks inside the bird, absorbing juices and seasoning for an intensely flavorful result.
- ✅ Perfect for Special Occasions: A large stuffed turkey is ideal for feeding a crowd at holidays, family dinners, or celebrations.
- ✅ Versatile Stuffing Options: From classic bread stuffing to wild rice, chestnuts, or even Mediterranean-inspired blends — you can tailor it to your taste.
- ✅ Rich in Protein: Turkey is a lean, high-protein meat, making it a healthier main course compared to red meats.
- ✅ Impressive Presentation: A whole stuffed turkey adds visual drama to the dinner table and creates lasting memories.
A beautifully roasted stuffed turkey is more than just a dish — it’s a celebration of comfort, flavor, and tradition. Whether you follow a classic recipe or experiment with your own stuffing twist, this centerpiece is sure to delight guests and bring a sense of occasion to any meal.
Explore more holiday recipes, turkey cooking tips, and creative stuffing ideas on our site. From preparation to carving, we’ve got everything you need to make your next stuffed turkey truly unforgettable.