Stuffed Turkey

Stuffed Turkey is a centerpiece dish I love to make for holidays and special gatherings. With its golden, juicy meat and flavorful bread stuffing inside, this classic roast delivers both comfort and celebration in every bite. I love how the stuffing soaks up all the delicious turkey juices as it cooks—rich, savory, and full of herb-infused flavor.

Why You’ll Love This Recipe

I love this stuffed turkey recipe because it gives me two amazing dishes in one: tender, roasted turkey and a moist, flavorful stuffing that’s baked right inside the bird. It’s traditional, impressive, and surprisingly easy to make with just a little prep. Perfect for Thanksgiving, Christmas, or a festive weekend feast, this recipe fills the kitchen with incredible aroma and brings everyone to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Turkey:

• Whole turkey (12–14 lbs), thawed if frozen
• Salt
• Black pepper
• Olive oil or melted butter
• Garlic cloves, minced
• Fresh rosemary, thyme, and sage
• Onion, quartered
• Lemon, halved
• Optional: poultry seasoning

For the Stuffing:

• Day-old bread cubes (white or sourdough)
• Onion, finely chopped
• Celery, chopped
• Garlic, minced
• Butter
• Chicken or turkey broth
• Fresh parsley
• Dried thyme and sage
• Salt and pepper
• Optional: cooked sausage, chopped apples, or dried cranberries

Directions

Prepare the Stuffing:
I start by sautéing the onions, celery, and garlic in butter until soft and fragrant.
I add the herbs and stir in the bread cubes. Then I slowly pour in just enough broth to moisten the stuffing without making it soggy.
Once mixed, I let it cool completely before stuffing the turkey.

Prep the Turkey:
I preheat the oven to 325°F (165°C).
I remove the giblets from the turkey and pat it dry inside and out with paper towels.
I season the cavity with salt and pepper, then gently spoon the cooled stuffing inside—loosely, not packed tight.
I tuck the wings under and tie the legs together with kitchen twine.

Season and Roast:
I rub the outside of the turkey with olive oil or melted butter, minced garlic, herbs, salt, and pepper.
I place it breast-side up on a rack in a roasting pan, add onions and lemon to the cavity or pan for extra flavor, and cover loosely with foil.
I roast for about 15 minutes per pound, basting occasionally, and remove the foil for the last 30–45 minutes to let the skin turn golden.
I check that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and stuffing.

Once done, I let the turkey rest for at least 20–30 minutes before carving to keep the juices in.

Servings and timing

This recipe serves 10–12 people.
Prep time: 30 minutes
Cook time: 3.5 to 4.5 hours (for a 12–14 lb bird)
Rest time: 30 minutes
Total time: About 5 hours

Variations

When I want a fruitier twist, I mix in diced apples, pears, or dried cranberries.

I occasionally use cornbread instead of regular bread cubes for a Southern-style stuffing.

For added moisture, I place pats of butter under the turkey skin before roasting.

If I don’t want to stuff the bird, I bake the stuffing separately in a casserole dish and baste it with pan juices.

Storage/Reheating

I store leftover turkey and stuffing in separate airtight containers in the fridge for up to 4 days.

To reheat, I warm the turkey slices in a baking dish with a splash of broth and cover with foil. The stuffing reheats well in the oven or microwave.

I also freeze turkey meat and stuffing for up to 2 months. I thaw overnight in the fridge and reheat gently.

FAQs

Is it safe to stuff a turkey?

Yes, as long as the stuffing reaches 165°F (74°C). I always use a meat thermometer to check the center of the stuffing before serving.

Can I make the stuffing ahead of time?

Definitely. I often prep and chill it the day before, then bring it to room temperature before stuffing the turkey.

What size turkey should I use?

For 10–12 servings, I go with a 12–14 lb turkey. I add a little extra if I want leftovers.

Do I have to baste the turkey?

Basting helps the skin brown and stay moist, but it’s optional. I usually baste every 30–45 minutes with pan juices or melted butter.

Can I use boxed stuffing mix?

Yes, if I’m short on time. I prepare it as directed, let it cool, and use it to stuff the turkey just like homemade.

Conclusion

Stuffed Turkey is the kind of classic, comforting dish that always makes a meal feel special. With its juicy, golden skin and savory stuffing, it brings warmth and tradition to the table. Whether I’m hosting a big holiday gathering or making a memorable Sunday dinner, this recipe never fails to impress and satisfy.

Print