Combine stuffing ingredients as your recipe directs. Do not stuff turkey until you're ready to place it in the oven. Spoon the cold stuffing loosely into the neck cavity.
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Pull neck skin over stuffing to the back of turkey and secure with a skewer. Tuck wing tips under body to avoid over-browning while roasting.
Loosely spoon stuffing into the body cavity. Tie drumsticks together with kitchen string.
Place turkey breast side up on a rack in a shallow roasting pan. Brush with oil or melted butter if desired. Insert an oven-safe meat thermometer into thick portion of inner thigh area, not touching bone. Or use an instant-read thermometer toward end of roasting time.
When breast area has browned, loosely cover with foil to avoid excess browning. Continue roasting until the thermometer reads 170° to 175° in thickest part of the thigh and internal temperature in the center of stuffing is 165°.
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