Stuffed Turkey

Whether you call it stuffing or dressing, no Thanksgiving dinner is complete without this iconic side dish. Stuffing is a celebration of flavors and textures, a medley of bread bound together with fragrant herbs, aromatic vegetables and savory flavors. Actually stuffing it inside the turkey allows the porous stuffing cubes to soak in all those delicious roasted turkey juices. Not to mention that stuffed turkey kills two birds with one stone, so to speak, freeing up the oven for other Thanksgiving side dishes.

However, for years, I kept the stuffing separate from the turkey. I thought stuffed turkey wasn’t safe to make or the meat would turn out dry and overcooked. When I finally decided to cook a classic stuffed turkey recipe, I realized there was nothing to fear. The dish turned out just as good as a traditional roast turkey, so long as I paid attention to a few temperature-related details.

Is it safe to cook a stuffed turkey?

It’s perfectly safe to cook a stuffed turkey as long as the stuffing reaches an internal temperature of 165°F. According to the USDA, poultry like chicken and turkey must reach this food-safe cooking temperature to destroy bacteria like salmonella and E. coli. Since the stuffing comes in contact with raw turkey, it must also reach this temperature.

How to Make Stuffed Turkey

Stuffed turkey is tackled in three easy steps: Prepare the stuffing, stuff the turkey and bake the turkey. Along the way, you’ll need to pay close attention to a few temperatures. If you don’t already have one, now is a good time to invest in a meat thermometer. A probe thermometer with an alarm is particularly helpful so you don’t have to open the oven door to check the turkey’s temperature.

The first key to success involves stuffing temperature. Nestled inside the core of the turkey, the stuffing takes a long time to reach a safe temperature—much longer than the meat surrounding it. So, give the stuffing a head start by adding it to the turkey while it’s still warm.

You’ll also need to choose the right oven temperature. Some Thanksgiving turkey recipes call for blasting the turkey in a 450° oven to crisp up the skin. This would be a huge mistake with a stuffed turkey and can lead to overcooked meat and undercooked stuffing. Instead, cook the stuffed turkey in a 325° oven for even cooking.

Stuffed Turkey Ingredients

• Turkey: How long to cook a turkey is entirely dependent on the turkey’s size. We designed this stuffed turkey recipe for a 14- to 16-pound turkey, so you’ll want to adjust the cooking time if you’re cooking a larger or a smaller turkey.
• Butter: Butter adds richness to the stuffing vegetables. It’s also brushed onto the turkey skin to help it achieve a gorgeous brown sheen. Feel free to substitute oil to make a dairy-free stuffed turkey.
• Stuffing vegetables: Onions, celery and mushrooms are sauteed in butter to add depth to the stuffing.
• Chicken broth: Broth moistens the stuffing cubes. To really make the stuffing shine, use homemade chicken or turkey stock.
• Stuffing cubes: Store-bought stuffing cubes are convenient, or you can make homemade stuffing cubes with flavorful breads like sourdough or challah.
• Herbs and spices: Customize these herbs and spices according to your preferences. We like fresh parsley, rubbed sage, salt, poultry seasoning and pepper.

Directions

Step 1: Prepare the stuffing

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Preheat the oven to 325°.

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add the broth and seasonings, and mix well. Place the stuffing cubes in a large bowl. Add mushroom mixture and toss to coat. Stir in enough warm water to reach the desired moistness.

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Step 2: Stuff

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Just before baking, loosely stuff the turkey with the prepared stuffing. Place any remaining stuffing in a greased baking dish, which should be covered and refrigerated until ready to bake.

Editor’s Tip: If you decide to bake the stuffing separately from the turkey, place all of the stuffing in a greased baking dish (or two dishes if you don’t have one large enough to fit the entire recipe). Bake the stuffing according to the directions below.

Step 3: Secure the turkey

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Skewer the turkey openings, and tie the drumsticks together with kitchen string.

Step 4: Bake the stuffed turkey

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Place the turkey breast side up on a rack in a roasting pan. Brush it with melted butter and sprinkle with the remaining salt.

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Bake the turkey, uncovered for 3 hours and 45 minutes to 4 hours and 30 minutes or until a thermometer reads 165° when inserted in the center of the stuffing and the thigh reaches at least 170°. Baste the turkey occasionally with pan drippings as it cooks. Cover the turkey loosely with foil if it browns too quickly.

Step 5: Bake the additional stuffing

Bake the additional stuffing, covered, for 30 to 40 minutes. Then, uncover and bake for 10 minutes longer or until lightly browned.

Step 5: Let the turkey rest

Cover the turkey with foil and let stand for 20 minutes before removing the stuffing and carving. If desired, thicken the pan drippings for gravy.

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Stuffed Turkey Variations

• Add flavor to the stuffing: To add flavor to stuffing mix, try adding pecans, sausage, bacon, chopped apples or dried cranberries. Just make sure to cook any meat before adding it to the stuffing.
• Change the turkey stuffing: Use another stuffing recipe or an alternate way to stuff a turkey, like adding aromatics to the cavity. Chopped onions, carrots, celery and herbs like rosemary, thyme and sage are all delicious choices.

Can you make stuffed turkey ahead of time?

You can make the stuffing ahead of time, but wait to stuff the turkey until just before baking. Adding warm stuffing to a refrigerated turkey prevents the stuffing from cooling properly, which can lead to potential bacteria growth. Instead, transfer the stuffing to a storage container and keep it covered in the refrigerator until you’re ready to cook. Then, reheat the stuffing before adding it to the turkey.

How to Store Stuffed Turkey

Remove the stuffing from the turkey cavity and store it in an airtight container in the refrigerator. Cover the turkey, or carve the meat off the bone and transfer it to an airtight container. Leftover turkey and stuffing will last up to four days in the refrigerator.

Our preferred way to reheat Thanksgiving leftovers is in a 350° oven. Reheat sliced turkey in a covered dish, adding a dash of gravy to keep the meat moist. It should be warmed through in about 30 minutes. Reheat the stuffing, uncovered, for 30 to 40 minutes.

Stuffed Turkey Tips

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Can you make your own stuffing cubes?

Making stuffing cubes is as easy as making homemade croutons! Cube the bread of your choosing, place it in a single layer on a baking sheet and lightly toast it in a 250° oven for about an hour. Turn the cubes occasionally for even toasting.

How do you keep stuffed turkey from drying out?

Cook stuffed turkey in a 325° oven to ensure the meat stays juicy and moist. Higher oven temperatures can cause the moisture to evaporate quickly and dry out the meat before the stuffing can cook through. It’s also important to let the turkey rest after cooking. Resting allows the juices to redistribute within the meat for improved moistness.

Can you make gravy with drippings from a stuffed turkey?

A stuffed turkey may not have as many dripping as a traditional turkey, as the bread-rich stuffing can soak up many of those tasty juices. However, if there are drippings in the roasting pan, you can absolutely use them to make turkey gravy.