Turkey recipe: this aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! Easy to make and bursting with flavor.
This incredible turkey recipe post was originally posted November of 2016 and has been republished for easy “finding” by Tangled with Taste.
©Tangled with Taste by TangledwithTaste.comPin it to your Holiday Feast board to SAVE it for later!Follow Tangled with Tasteon Pinterest for more great tips, ideas and recipes! Originally posted Oct 2016, reposted for easy finding.
Full recipe for this Turkey can be found at the bottom of this post after the “Butterflies in your Stomach” moment, OUTLINED IN PINK!
I don’t mean to brag, but seriously, if there is a better Turkey recipe out there, I have yet to try it! Considering the results, this is a surprisingly easy yet absolutely fabulous turkey recipe.
First (and this is extremely critical) we brine the turkey in an herb lemon brine, which seasons the turkey meat and also keeps our thanksgiving turkey moist and juicy. Plan for an hour per pound.
Then we season our turkey to perfection, fill its innards’ with some incredible herb and fruit aromatics, sneak some herb butter under the skin of our turkey for extra moistness in the meat, and cook until our watering mouth’s cant wait a second longer. Plus I’ve got a secret for that oh-so-gorgeous-and-crispy skin without drying out the turkey meat!!!
And find really great dinner table and quick and cute decor and activity ideas for your feast here.
(This is just a summary, find the full recipe and instructions under the “Butterflies in your Stomach” moment, below!)
*Question: How do I get that crispy golden skin on my turkey and fully cooked dark meat, without drying the crap out of the white meat?
*Answer: Rub the skin of your bird down with your buttery fingers (after filling the meat pocket) and a little extra oil right before placing your bird in the oven. Cook it for 30 minutes at a super high temperature. Then remove your turkey from the oven, and make him wear a foil hat for the rest of the cooking. He’ll feel so dapper and taste so juicy. YAY!
Square of aluminum foil, mold it around the breast (Only the breast! Leave the wings and legs exposed.) of the Turkey (before the 500 degree roast). Remove molded aluminum foil and spray with nonstick cooking spray. Oil/Butter the turkey skin and roast at 500 degrees for 30 minutes. Apply hat, and drop the temperature to 350 degrees for the remainder of the cooking time.
Stuffing a turkey with apples is a classic way to add moisture and flavor to your holiday bird. The sweet and tart flavors of the apples perfectly complement the savory turkey meat. When roasted the apples release their juices into the turkey, keeping it tender and preventing it from drying out.
Stuffing a turkey with apples is surprisingly easy. With just a few simple steps, you can have a juicy, apple-infused turkey ready for your next special meal. In this article, I’ll walk you through everything you need to know to stuff a turkey with apples.
Why Stuff a Turkey with Apples?
There are a few key reasons why apples make an exceptional turkey stuffing
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Moisture – Apples are filled with moisture, which helps keep the turkey meat tender and juicy as it roasts The natural juices from the apples infuse right into the turkey
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Flavor – Tart apples like Granny Smith provide a nice contrast to the savory turkey. The apples also pick up the turkey flavors. It’s a winning flavor combination.
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Aroma – As the apples roast inside the turkey, they release a lovely aroma that makes your kitchen smell like fall.
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Convenience – Stuffing the turkey with apples provides built-in flavor. There’s no need to prepare a separate stuffing dish.
So if you’re looking for a simple way to add festive fall flavor and moisture to your holiday turkey, apples are the way to go.
Choosing the Best Apples for Stuffing a Turkey
When selecting apples to use in your turkey stuffing, go for firm, tart varieties that hold their shape well during roasting. Some good options include:
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Granny Smith – A tart, crisp green apple that is excellent for baking. Granny Smith apples maintain their texture when roasted.
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Honeycrisp – Sweet-tart flavor balanced with a nice crunch. Honeycrisp apples keep their shape when cooked.
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Pink Lady – A crisp, sweet-tart apple that is ideal for stuffing. Pink Lady apples hold their shape well during roasting.
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Fuji – Sweet, juicy Fuji apples have a bit of tartness. They roast up moist and tender.
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Braeburn – An aromatic apple with a good balance of sweetness and acidity. Braeburn apples maintain their texture when baked.
You’ll want to avoid soft, mealy varieties like Red Delicious, as they’ll turn too mushy when roasted inside the turkey. Stay away from strong flavored apples like McIntosh too, as they’ll overwhelm the turkey rather than complementing it.
Stick with firm, moderately sweet-tart apples and you can’t go wrong!
Step-by-Step Guide to Stuffing a Turkey with Apples
Stuffing a turkey with apples is easy. Here is a step-by-step guide:
1. Core and Quarter the Apples
Start by coring your apples and cutting them into quarters or 1 inch chunks. This size will roast up nicely inside the turkey.
Set the apple chunks in a bowl and toss them with a bit of lemon juice to prevent browning.
2. Loosen the Turkey Skin
Next, loosen the skin from the turkey breast using your fingers. Be gentle, you don’t want to tear the skin. Loosen just enough that you can slip some apple chunks directly on the breast meat.
3. Stuff the Turkey Breast under the Skin
Slide your apple chunks under the loosened turkey skin, evenly distributing them directly onto the breast meat.
Push the skin back into place over the apples. Use toothpicks to secure if needed.
4. Stuff the Turkey Cavities
Fill the main cavity of the turkey with more apple chunks. Pack them in tightly.
Place any remaining apples into the neck cavity.
5. Truss the Turkey
To keep the apples securely inside while roasting, tie the legs together with kitchen twine. Tuck the wing tips under.
6. Roast the Turkey
Place the turkey breast-side up on a rack in a roasting pan. Roast at 325°F until a thermometer inserted in the thickest part of the thigh reads 170°F, about 3 hours.
Baste occasionally with pan juices for maximum moisture and flavor!
And that’s all there is to it. With just a few simple steps, you’ll have a juicy apple-stuffed turkey ready for an unforgettable holiday meal.
Flavor Variations for Apple-Stuffed Turkey
Plain apples make a delicious stuffing, but you can also kick things up a notch with some added flavors:
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Chopped onion and celery – For an apple stuffing with classic savory notes, add diced onion and celery.
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Fresh herbs – Rosemary, thyme, sage, and parsley pair wonderfully with apples. Chop the herbs and mix into the apple chunks.
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Lemon zest – Bright citrus flavor complements roasted apples beautifully. Zest a lemon and blend it into the apple mix.
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Chopped walnuts or pecans – Toasted nuts lend crunch and richness. Fold some chopped walnuts or pecans into your apple stuffing.
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Dried cranberries – For a sweet-tart twist, add dried cranberries to your apple stuffing mix.
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Sausage or bacon – For savory apple stuffing with a meaty flavor, mix in crumbled sausage or cooked, chopped bacon.
So feel free to get creative with your apple stuffing ingredients! Any combo of apples, onions, herbs, nuts or dried fruit will infuse your turkey with flavor.
Moistening a Turkey Stuffed with Apples
Since apples release moisture and juices when they roast, your apple-stuffed turkey won’t require as much basting. But to guarantee a juicy bird, it doesn’t hurt to:
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Brush with melted butter – Baste the turkey with melted butter a few times during roasting. The butter helps keep the turkey moist and promotes browning.
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Use an aromatic liquid – For the ultimate in flavor and moisture, try basting the turkey with apple cider, white wine or chicken broth.
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Tent with foil – If the turkey browns too quickly or starts to dry out, loosely tent it with aluminum foil. This traps in moisture as it roasts.
With the natural juices from the apple stuffing, plus occasional basting, your turkey will turn out tender and succulent.
Safely Handling Apple-Stuffed Turkey
When working with a stuffed turkey, be sure to follow safe food handling guidelines:
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Cook the turkey immediately after stuffing. Do not let it sit for more than 1 hour at room temperature after stuffing.
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Use a food thermometer to ensure the thickest part of the thigh reaches 165°F. The stuffing should also reach this temperature.
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Refrigerate all leftovers within 2 hours of cooking. Reheat thoroughly to 165°F.
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If you opt to stuff the turkey in advance, bake the stuffing outside the bird to ensure it is fully cooked through before using it.
Follow these tips and your apple-stuffed turkey will be perfectly safe for the holiday table.
Serving Suggestions for Apple-Stuffed Turkey
Once your apple-stuffed turkey is roasted to juicy perfection, all that’s left is to carve it up and serve! Here are some tasty serving suggestions:
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Slice the turkey and pile it on a platter with the roasted apple chunks. Spoon the flavorful pan juices over everything.
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Shred or chop the turkey meat and mix it together with the apples and onions for an easy apple-turkey salad.
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For open-faced turkey sandwiches, top slices of bread with turkey, apples, gravy or cranberry sauce.
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Dice up turkey, apples, onions and celery for a delicious post-Thanksgiving hash. Fry everything up in a skillet.
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Make quick turkey apple soup by simmering shredded turkey with apples and veggies in chicken broth. Finish with a swirl of cream.
However you choose to serve it up, your apple-stuffed turkey will be a new holiday tradition. Enjoy this classic flavor combination and moist, tender turkey!
Frequently Asked Questions about Stuffing a Turkey with Apples
Should I cook the apples before stuffing the turkey?
It is not necessary to pre-cook the apples. Placing them into the turkey raw allows them to roast slowly and release their juices, flavoring the meat from the inside out.
Can I use apple sauce instead of chunks of whole apples?
It’s best to use fresh apple chunks rather than applesauce. The chunks will retain their shape better and add more texture. Applesauce can make the stuffing too soft.
What about adding bread or rice to the apple stuffing?
You can add some bread cubes or rice to the apple stuffing for more bulk. But go light on these starchy ingredients
Foil Hat for Turkey
With a square of tin foil you cover the breast of your turkey. This makes the white meat cook at a slower rate than your dark meat (which is what we want, because dark meat requires a longer cooking time usually).
Scroll to the bottom of this post, past the recipe, to see a how-to video on this hat making process!
You should brine your turkey 1.5 hours per pound. However that time changes under the following circumstances:
- Fresh turkey: If you’ve purchased a fresh (never-been-frozen) turkey you should only brine it for about 1 hour per pound.
- Turkey with 8% solution of salts and spices: Occasionally frozen turkey’s from certain brands have ben “slightly pre-brined” in an 8% solution. If your turkey has that note on it, then cut your personal brining time down to 1 hour per pound.
- Pre-brined turkey: Certain retailers sale actually fully brined turkeys. If you’ve purchased a fully brined turkey then you can fully skip that step in this process and go straight to herb butter and aromatics.
Best Turkey Recipe Ever
Growing up, my absolute favorite Holidays were the ones that involved Turkey. I love love love me some Turkey. As an adult I decided I needed to perfect the Turkey recipe. There was just so much untapped potential being used at the centerpiece of everyone’s Thanksgiving dinner each year!
My first Thanksgiving away from my husband’s and my families, I went to town on that turkey, and humbly speaking: it was fan-freaking-tastic!
Seriously guys, it was amazing.
However, it took way more work than was needed. I’ve spent the 8 years since that time honing and perfecting my turkey recipe. It still takes time, but this turkey recipe is worth every single second. Each year I have people begging to know how I made such a juicy flavorful turkey.
Dear Readers, today, I will share the step by step with y’all.
(This is just a summary, find the full recipe and instructions under the “Butterflies in your Stomach” moment, below!)
- So the first step, and a very important one indeed, is brining your turkey. Plan for AT LEAST one hour per pound. I prefer 1.5 hours though for lots of flavor. Brining is basically soaking a turkey in a mix of salt, water and herbs, that ensures a moist flavorful meat. You can purchase a pre-brined turkey if you do not have the time for this step. Personally, I always brine the turkey myself, but that is only because I like to add herbs and citrus to my brine and the typical brine is simply water, sugar and salt. I like to brine my turkey in an oven bag or brine bag, and pour the brine over it. Then seal it, throw the bag in a cooler, cover with ice, (or your fridge if you have the space), and let it soak. Brining is simple, and SOOO worth it y’all! The key ingredient in our brine is the lemon, which goes beautifully with turkey, as do the herbs. I mean when are herbs not just the most wonderful thing ever?!
- Then when we are ready to actually roast our turkey, we do this sneaky little thing where we create a fabulous little pocket between the skin and the meat of the bird and fill that up with a delicious herb butter that flavors not only the meat, but the skin too! The second reason for the butter under the skin is fat- You could also use bacon grease. The turkey is not a very fatty meat so it dries out easily, by adding a little extra fat under the skin, it bastes the meat and keeps it from drying out during the cooking process.
- Follow that step with filling the cavity of the bird with some steeped herby aromatics to add more flavor and sweeten this savory meat just a hint.
- Then we throw it in our roasting pan, and place it in the oven.
*Question: How do I get that crispy golden skin on my turkey and fully cooked dark meat, without drying the crap out of the white meat?
*Answer: Rub the skin of your bird down with your buttery fingers (after filling the meat pocket) and a little extra oil right before placing your bird in the oven. Cook it for 30 minutes at a super high temperature. Then remove your turkey from the oven, and make him wear a foil hat for the rest of the cooking. He’ll feel so dapper and taste so juicy. YAY!