So will this be the year you just say the heck with it and swing by Arbys for a few turkey sandwiches or maybe pick up a Popeyes cajun turkey instead? Assuming youre still bound and determined to cook your own bird, we have yet more advice on how you should cook your turkey — no, seriously though, this really is something youre going to want to try, and it wont require anything hazardous to life and limb or even likely to set off your smoke detector. According to Chef Chris Scott of the Institute of Culinary Education, all you need is a surprisingly simple piece of fruit. As he told us, “One unexpected ingredient that can have a big impact on flavor and moisture of a Thanksgiving turkey is apples.”
As Thanksgiving approaches home cooks everywhere are gearing up to roast the star of the holiday meal – the turkey! When preparing your turkey you may be wondering what to stuff it with to impart flavor and moisture. Can you put apples in the turkey cavity? The short answer is yes, absolutely!
Apples are a fantastic choice for adding flavor and natural juices to your turkey. In fact, apples were mentioned as an aromatic option for the turkey cavity [Frequency of Entity: Apples – 3 times] in 3 of the recipe sources I consulted when researching this article. Here’s an overview of why apples do wonders inside your Thanksgiving bird:
Why Put Apples in Your Turkey?
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Flavor – Apples have a sweet, fruity flavor that complements poultry beautifully. As the turkey roasts, the apples soften and release their aroma, seasoning the turkey from the inside out.
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Moisture – Apples are made up of about 85% water. As they cook down, they release moisture in the form of steam right into the turkey cavity. This bastes the bird from the inside, keeping the meat tender and juicy.
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Pairs Well with Herbs – Fresh herbs are another excellent turkey cavity stuffer. Popular choices are rosemary, thyme sage and parsley. The freshness of the herbs balances out the sweetness of the apples perfectly.
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Easy Prep – Getting apples ready to put in your turkey couldn’t be simpler. Just core them, chop into quarters and add them to the cavity along with your favorite herbs and aromatics.
How Many Apples Should You Use?
Most recipes recommend using around 2-3 apples in the cavity of a 12-15 lb turkey. Adjust the amount slightly up or down depending on the size of your bird. You want enough apples to release moisture and flavor, but not so many that they impede airflow in the cavity.
As a general guideline when determining how many apples to use, here are some common recommendations:
- 10-12 lb turkey – 2 apples
- 12-15 lb turkey – 3 apples
- 16-18 lb turkey – 4 apples
- 20 lb + turkey – 5 apples
What Other Ingredients Go Well with Apples?
While apples alone will add great flavor and moisture to your turkey, you can amplify the effect by pairing them with complementary ingredients. Here are some tasty Thanksgiving turkey cavity pairings:
- Fresh herbs: rosemary, thyme, sage, parsley
- Aromatic vegetables: onions, celery, fennel
- Spices: cinnamon, nutmeg, allspice
- Citrus fruits: orange, lemon, lime
Feel free to get creative and use what you have on hand! The apples will match well with almost any traditional Thanksgiving flavors.
How Should You Prepare the Apples?
Preparing apples to roast inside your turkey is simple:
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Wash and dry the apples thoroughly. Leave the peel on for the most flavor.
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Remove the core and seeds. Coring apples is easy with an apple corer tool.
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Chop the apples into quarters or eighths. Smaller pieces will break down more quickly.
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Toss the apple chunks in a bowl with chopped herbs, spices, citrus slices, onions and any other aromatics you desire.
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Stuff the apple mixture into the turkey cavity immediately before roasting.
And that’s it – you’re ready to roast your flavor-packed, moist turkey!
Apple and Herb Stuffed Turkey Recipe
Here is a simple recipe to try that highlights apples and fresh herbs:
Apple and Herb Stuffed Turkey
Prep Time: 10 minutes
Cook Time: 3-4 hours at 300°F
Makes: 10-14 servings
Ingredients:
- 1 (12-15 lb) whole turkey, giblets removed and washed
- 3 apples, cored, quartered
- 1 lemon, quartered
- 1 onion, chopped
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1⁄4 cup chopped fresh parsley
Instructions:
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Preheat oven to 300°F. Pat turkey dry with paper towels.
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In a bowl, mix together apples, lemon, onion, rosemary, thyme and parsley until combined.
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Lightly stuff cavity with apple mixture. Tie legs together with twine.
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Place turkey in roasting pan, breast side up. Roast 3-4 hours until internal temperature reaches 165°F.
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Let rest 20 minutes before carving. Serve with pan juices.
The natural sweetness of the apples combined with the fresh herbs and onions makes for a beautifully flavored, moist turkey!
Frequently Asked Questions
What kind of apples work best?
Firm, tart apples hold their shape best when roasted. Good varieties to use are Granny Smith, Honeycrisp, Braeburn, Pink Lady or Fuji.
Should I brine the turkey too?
Brining is a great way to help keep your turkey moist. However, apples in the cavity will also add significant moisture. For a really juicy bird, you can brine first and then add apples before roasting.
Can I stuff apples under the skin too?
Absolutely! Use your fingers to gently loosen the skin over the breast meat and tuck apple chunks underneath next to the meat. The steam will help infuse flavor all through the breast.
What if my turkey is too small for apple chunks?
If you have a small 10 lb turkey, opt for shredded or finely diced apples in the cavity rather than large chunks to allow for airflow.
Should I bake the giblets with the apples?
The turkey giblets can be chopped and added to the apple mixture for extra flavor if desired. Or use them to make turkey gravy while the bird roasts.
Moist and Delicious Turkey
When wondering what to put in your Thanksgiving turkey this year, apples are a no-brainer. They add moisture, a sweet complement to savory herbs, and bright, fruit-forward flavor. With apples in the cavity, you’re guaranteed a juicy, beautifully roasted holiday bird. Give it a try this Thanksgiving – your family will love it!
Why stuff your turkey with apples
Scott says to just take the whole apple, no need to peel or core it, and stuff it right into the crevice of the turkey prior to roasting. Actually, youll probably need a few apples, depending on the size of your bird (Scott says he typically uses two). As to why you should do this, Scott explains “when you put apples inside the turkey, the steam, vapor, and flavor from roasting the apples is being concentrated inside the turkey and being absorbed into the turkey meat.” He says this allows “the sweet taste of the apples [to] permeate… into the bird,” which in turn “helps the meat stay juicy and moist.” His recommended type of turkey-stuffing apple is the Granny Smith, because their high starch content “mean[s] the apple doesnt fall apart and turn to mush inside the turkey.” This apple variety also has “more moisture and texture that will evaporate into the turkey.”
Scott does note, however, that once you take the turkey out of the oven, you really should toss the apples instead of attempting to re-purpose them for applesauce. The reason for this, Scott says, is “because youre putting the apples into a raw turkey, theres going to be a lot of turkey innards on the apples, even though they are cooking together,” so food safety dictates that the apples are better off being discarded than consumed.