How To Cook A Stuffed Turkey Perfectly

Cooking a stuffed turkey can seem daunting, but with some simple tips and tricks, you can have a juicy, flavorful turkey with perfectly cooked stuffing every time. Here’s a step-by-step guide to cooking a stuffed turkey for your next holiday meal.

Ingredients You’ll Need

Turkey – Get a 12-14 lb turkey for 8-10 people Scale up or down depending on your number of guests,
Stuffing – Use your favorite stuffing recipe. Store-bought dry bread stuffing mix also works well.
Butter – Rub the turkey skin with butter before roasting for maximum crispiness.
Herbs – Fresh or dried thyme, sage, and rosemary add great flavor to the stuffing.
Vegetables – Onions celery, mushrooms etc make tasty additions to stuffing.
Stock – Use turkey stock or chicken broth to moisten the stuffing.

Preparing the Turkey

Thaw the Turkey Completely – Give yourself 1-3 days depending on the size. Thaw in the fridge, not on the counter.
Remove Giblets and Neck – Check the inner cavities and remove any giblets or the neck if still inside.
Prepare the Stuffing – Make your favorite stuffing recipe. Let it cool slightly before stuffing the bird so it doesn’t overcook.
Stuff the Turkey – Loosely fill the neck and body cavities with stuffing. Don’t pack it too tightly.
Tie the Legs – Tie the drumsticks together with kitchen string so they don’t dry out while cooking.
Rub With Butter – Coat the skin liberally with softened butter. This helps the skin get crispy.
Season the Skin – Season all over with salt, pepper and any other spices or herbs you like.

Cooking the Stuffed Turkey

Preheat Oven to 325°F – High heat will dry out the meat. 325°F is ideal.
Use a Roasting Rack – Place the turkey on a rack in a roasting pan so the bottom doesn’t burn.
Add Stock to the Pan – Pour 1-2 cups stock in the bottom of the pan to help prevent drying.
Tent Foil Over the Breast – Cover the breast with foil to prevent overcooking. Leave drumsticks exposed.
Baste Frequently – Lift foil and baste every 30-45 mins with the juices from the bottom of the pan.
Cook to 165°F Internally – Insert a meat thermometer in the thickest part of the thigh. Cook to 165°F.
Test the Stuffing’s Temp – The stuffing should reach 165°F as well. If not, remove and bake extra.
Let Rest Before Carving – Let the cooked turkey rest at least 15-30 minutes before carving for juicy meat.

Avoid Common Turkey Cooking Mistakes

Don’t cook at too high of a temperature – This dries out the meat. 325°F is best.
Don’t overstuff the turkey – Loosely fill the cavities so the stuffing can cook properly.
Don’t forget to baste – Basting adds moisture. Lift the foil to reach the breast and baste every 30-45 mins.
Don’t omit the roasting rack – This prevents the bottom from burning and allows air circulation.
Don’t carve right away – Letting the turkey rest redistributes the juices for tender, moist meat.

Make Delicious Turkey Gravy

Use the Drippings – Pour drippings into a fat separator. Let sit so fat rises to the top.
Make a Roux – Melt 6 Tbsp butter in a pan then whisk in 6 Tbsp flour until fragrant.
Whisk in Drippings and Stock – Pour in drippings and enough turkey stock to equal 4 cups liquid.
Simmer Until Thickened – Cook over medium heat, whisking constantly, until gravy thickens.
Season to Taste – Add salt, pepper and any other seasonings you like.
Strain if Desired – For smooth gravy, pour through a fine mesh strainer before serving.

The Perfect Side Dishes

A stuffed turkey needs some classic Thanksgiving side dishes like:

Fluffy mashed potatoes
Traditional bread stuffing
Tangy cranberry sauce
Roasted autumn vegetables
Fresh green beans with crispy fried onions
Sweet potato casserole with marshmallows
Cornbread with honey butter
Warm buttery biscuits or rolls

With these handy tips, you’ll be ready to cook a mouthwatering stuffed turkey along with all the fixings for your next festive gathering. Just follow the steps for preparing, roasting and carving, and you’ll have a beautiful golden turkey your guests will rave about.

how do you cook a stuffed turkey

Cook the stuffing outside the turkey.

For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.

Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. No need to wash the turkey, pat skin dry with paper towels.
Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).
Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.
Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.
Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

Old Fashioned STUFFED TURKEY! CLASSIC Roast Turkey and Stuffing Recipe From 1937!

FAQ

How long to cook a 12 lb stuffed butterball turkey?

Regular Oven 325°

Weight	Cook Time (Unstuffed)	Cook Time (Stuffed)
7-10 lbs.	2½-3 hrs.	2¾-3½ hrs.
10-18 lbs.	3-3½ hrs.	3¾-4½ hrs.
18-22 lbs.	3½-4 hrs.	4½-5 hrs.
22-24 lbs.	4-4½ hrs.	5-5½ hrs.

How do you make turkey stuffing?

Prepare stuffing: Bring the water and butter to a boil. Stir in the stuffing mix, cover, remove from heat, and let rest for 5 minutes. Meanwhile, cook the celery and onion in butter. Add the cooked veggies to the stuffing. Stir in bread pieces, salt, and pepper. 3. Stuff turkey: Stuff the bread mixture into the body and neck cavities of the turkey.

How do you cook a stuffed turkey in the oven?

Roast turkey: Loosely cover the bird with aluminum foil. Roast the stuffed turkey in a preheated oven until the thickest part of the thigh reaches 180 degrees F and the interior of the stuffing reaches 165 degrees F. Remove the foil during the last 30 minutes of roasting to brown the skin.

What temperature should turkey stuffing be cooked to?

Rick Rodgers, who created this recipe, believes dark meat in particular does not achieve optimum flavor and texture until it reaches 180°. If you choose to stuff your turkey and cook it to only 165°, the stuffing will almost definitely not reach a safe temperature.

How do you cook a stuffed turkey breast in a Dutch oven?

Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine. Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.