How to Cook a Turkey with Stuffing: A Step-by-Step Guide for Delicious Results

Cooking a turkey with stuffing can seem intimidating, but it doesn’t have to be. With some simple preparation and these easy-to-follow steps, you’ll have a juicy, flavorful turkey roasted to perfection in no time.

Ingredients You’ll Need

Before getting started make sure you have the necessary ingredients on hand

• Whole turkey (frozen or fresh)
• Stuffing mix (packaged or homemade)
• Vegetable oil
• Celery
• Onions
• Butter
• Fresh herbs like sage, thyme, rosemary
• Bread cubes or torn bread pieces
• Chicken or turkey broth
• Eggs
• Salt and pepper

I like to use a packaged stuffing mix as a shortcut but making homemade stuffing from scratch is rewarding too. The choice is yours!

Thawing the Turkey

If using a frozen turkey, you’ll need to thaw it first. There are three safe ways to do this:

1. In the Refrigerator: Allow 24 hours for every 4-5 lbs. Place the turkey in a container to catch any juices as it thaws.

2. In Cold Water: Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Allow 30 minutes per pound.

3. In the Microwave: Follow your microwave’s instructions for thawing. Cook the turkey immediately after thawing.

Ideally, thaw your turkey 1-2 days before you plan to cook it. This gives the bird time to thaw evenly throughout.

Preparing the Turkey

Once thawed, it’s time to prep the bird for seasoning and stuffing:

• Remove the giblets and neck from the cavity. Discard or save for gravy.
• Pat the turkey dry, inside and out, with paper towels.
• Liberally season the inside cavity with salt and pepper. I also like to add some fresh herbs.
• If desired, rub the skin with vegetable oil or butter. This helps the skin brown and makes for a prettier presentation.

Now the turkey is primed and ready for stuffing!

Making the Stuffing

There are a few techniques to keep in mind when making stuffing:

• Always use cooked ingredients like sautéed vegetables, cooked meat/seafood, or pasteurized eggs. Raw ingredients can harbor bacteria.
• Allow cooked stuffing to cool completely before stuffing the turkey. Hot stuffing causes uneven cooking.
• Avoid tightly packing the stuffing, as this also leads to uneven cooking. Lightly fill the cavities.

Here are the basic steps for packaged stuffing mix:

• Cook celery and onions in butter until softened.
• Prepare stuffing mix according to package directions with broth and butter.
• Add cooked veggies, torn bread pieces, and seasonings like sage, salt, and pepper.

For homemade stuffing, saute cubed bread and veggies like celery, onions, carrots, mushrooms. Add broth, eggs, and seasonings of choice.

Let the stuffing cool completely before stuffing the turkey. Stuff loosely into the neck and body cavities.

Roasting the Stuffed Turkey

Here are some key tips for safely and properly roasting a stuffed turkey:

• Roast at 325°F or 350°F. Use a meat thermometer to monitor the temperature.
• Loosely tent foil over the turkey for the first 2/3 of cooking time to prevent over-browning.
• Remove the foil for the last 1/3 of cooking so the skin can brown. Baste with pan juices.
• Cook until the thigh meat reaches 165°F and the stuffing reaches 165°F.
• Allow the turkey to rest 20-30 minutes before carving for juicy, tender meat.

For a 12-15 lb turkey, plan on about 3-4 hours of roasting time. The stuffing and size of your turkey will impact total cooking time.

Food Safety Tips

To keep your meal safe, be mindful of these food safety guidelines:

• Never stuff the turkey in advance. Stuff just before roasting.
• Use a food-safe meat thermometer to check doneness. Cook to 165°F.
• Refrigerate leftovers within 2 hours. Reheat thoroughly to 165°F.
• Wash hands, utensils, sink, and anything else that touched raw turkey.

Follow these simple steps for a show-stopping turkey with savory, flavorful stuffing. Let the aromas of garlic, onion, and fresh herbs fill your kitchen. Your holiday table will be delighted!