Best Turkey Recipe with Stuffing – Juicy & Golden Every Time
There’s something magical about a golden-brown turkey with savory stuffing that brings everyone to the table. This best turkey recipe with stuffing delivers juicy, tender meat with a crispy skin and aromatic herb-infused stuffing that’ll have your guests asking for seconds.
Fun fact: the tradition of stuffing poultry dates back to ancient Rome! This recipe transforms what seems like an intimidating task into an achievable masterpiece. Much like our popular roasted chicken dinner, this turkey is surprisingly simple to prepare and feeds a crowd beautifully. Get ready to create unforgettable memories with this showstopping dish!
What is Turkey with Stuffing?
Ever wonder why we call it “stuffing” when many folks cook it separately as “dressing”? Well, when you pack that glorious mixture of bread, herbs, and aromatics right inside the turkey cavity, that’s true stuffing! It absorbs all those incredible turkey juices while cooking, creating an intensely flavorful side that’s pure comfort food.
As the old saying goes, “the way to a man’s heart is through his stomach,” and nothing proves that quite like perfectly seasoned turkey with homemade stuffing. Trust me, once you try this method, you’ll never go back!
Why You’ll Love This Best Turkey Recipe with Stuffing
Juicy, Flavorful Turkey Every Single Time
The secret to this recipe is the herb butter that gets rubbed under and over the skin. This creates a self-basting turkey that stays incredibly moist while developing that gorgeous golden-brown color everyone loves. The aroma of rosemary, thyme, and sage wafting through your kitchen will make waiting for dinner almost unbearable!
Budget-Friendly Holiday Feast
Restaurant turkey dinners can cost $30-40 per person, but making this at home costs a fraction of that. You’ll serve 10-12 people for roughly the same price as two restaurant meals. Plus, you’ll have amazing leftovers for sandwiches, soups, and casseroles all week long.
The Stuffing Makes It Extraordinary
This isn’t just any stuffing. We’re talking about crusty bread cubes soaked in rich turkey drippings, studded with celery, onions, and fresh herbs. Each bite is a perfect combination of crispy edges and tender, flavorful centers. It reminds me of our sausage and herb dressing recipe, but this version takes it to the next level by cooking inside the bird. You absolutely need to make this your new holiday tradition!
How to Make the Best Turkey Recipe with Stuffing
Quick Overview
This recipe is easier than you think! The key is proper preparation and letting the herb butter work its magic.
Time Breakdown:
- Prep Time: 30 minutes
- Cook Time: 3-4 hours (depending on turkey size)
- Rest Time: 30 minutes
- Total Time: 4-5 hours
You’ll get a perfectly cooked turkey with crispy skin, juicy meat, and stuffing that tastes like it absorbed all the flavors of Thanksgiving itself. The herb butter creates natural basting, so you don’t need to constantly open the oven.
Key Ingredients for Best Turkey Recipe with Stuffing
For the Turkey:
- 1 whole turkey (12-14 pounds), thawed and patted dry
- ½ cup unsalted butter, softened
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 large onion, quartered
- 2 cups chicken broth
For the Stuffing:
- 10 cups day-old bread cubes (about 1 pound)
- ½ cup butter
- 2 cups celery, diced
- 2 cups onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
Step-by-Step Instructions
Prepare the Stuffing
Start by making your stuffing mixture. In a large skillet, melt the butter over medium heat. Add the diced celery and onion, cooking for about 8-10 minutes until they’re soft and fragrant. The vegetables should be translucent but not browned. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
In a large mixing bowl, combine the bread cubes with the cooked vegetable mixture. Pour the chicken broth over everything, then add the beaten eggs, fresh herbs, salt, pepper, and poultry seasoning. Mix gently with your hands or a large spoon until everything is evenly moistened. The bread should be damp but not soggy. Set this aside while you prepare the turkey.
Prepare the Herb Butter
In a small bowl, mix the softened butter with chopped rosemary, thyme, sage, minced garlic, salt, and pepper. This herb butter is your secret weapon! Mix it thoroughly until all the herbs are evenly distributed throughout the butter. The mixture should be spreadable but not melted.
Prepare the Turkey
Preheat your oven to 325°F. Remove the turkey from its packaging and take out the giblets and neck from the cavity. Pat the entire turkey completely dry with paper towels. This is crucial for getting crispy skin!
Carefully separate the skin from the breast meat by sliding your fingers gently underneath. Be careful not to tear the skin. Spread about half of the herb butter directly on the breast meat under the skin. This ensures the white meat stays incredibly juicy.
Stuff the Turkey
Loosely fill the turkey cavity with the prepared stuffing. Don’t pack it too tightly, as the stuffing needs room to expand while cooking. Any extra stuffing can be baked separately in a greased casserole dish during the last hour of cooking.
Place the lemon halves and onion quarters around the stuffing in the cavity. These add moisture and subtle flavor. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Apply the Herb Butter and Roast
Rub the remaining herb butter all over the outside of the turkey, covering every inch of skin. Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the chicken broth into the bottom of the pan.
Roast the turkey, basting every 45 minutes with the pan juices. If the skin starts browning too quickly, tent it loosely with aluminum foil. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F, and the stuffing reaches 165°F as well. This usually takes about 15 minutes per pound.
Rest and Serve
Once the turkey reaches temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
Remove the stuffing from the cavity and transfer it to a serving bowl. Carve the turkey and serve immediately with the stuffing alongside.
What to Serve Best Turkey Recipe with Stuffing With
This turkey pairs beautifully with classic sides that complete the holiday spread. Creamy mashed potatoes are an absolute must—they’re perfect for soaking up the turkey gravy. Green bean casserole adds a nice vegetable element with its creamy, crunchy topping.
Sweet potato casserole with marshmallows or pecans brings a delightful sweetness that balances the savory turkey. Cranberry sauce, whether homemade or canned, provides that essential tart contrast.
Don’t forget the gravy! Use the pan drippings to make a rich, flavorful gravy that ties everything together. Fresh dinner rolls are perfect for making leftover turkey sandwiches the next day.
For drinks, consider serving sparkling cider, a crisp white wine like Chardonnay, or a light-bodied red wine such as Pinot Noir. These complement the rich flavors without overwhelming the meal.
Top Tips for Perfecting Best Turkey Recipe with Stuffing
Thaw Your Turkey Properly
Never cook a frozen turkey! Thaw it in the refrigerator for 24 hours per 4-5 pounds of turkey. A 12-pound turkey needs about 3 days to thaw completely. Plan ahead to avoid last-minute stress.
Use a Meat Thermometer
This is non-negotiable! The only reliable way to know your turkey is done is by checking the internal temperature. Check both the thigh (deepest part) and the stuffing. Both must reach 165°F for food safety.
Don’t Skip the Resting Period
I know it’s tempting to carve immediately, but patience pays off! Resting allows the meat to reabsorb the juices. If you carve too soon, all those wonderful juices will run out onto the cutting board instead of staying in the meat.
Baste for Better Flavor
While the herb butter does create some self-basting action, spooning those pan juices over the turkey every 45 minutes adds extra flavor and helps achieve that beautiful golden color.
Make Stuffing the Night Before
You can prepare the stuffing mixture the evening before and refrigerate it. Just stuff the turkey right before roasting. Never stuff a turkey ahead of time, as this creates food safety issues.
Room Temperature Turkey Roasts Better
Take the turkey out of the refrigerator about an hour before roasting. A cold turkey takes longer to cook and may result in overcooked outer meat while waiting for the inside to reach temperature.
Storing and Reheating Tips
Remove all the stuffing from the turkey cavity within two hours of cooking. Store the turkey meat and stuffing separately in airtight containers in the refrigerator. Properly stored, both will last 3-4 days.
For the best results when reheating, add a splash of chicken broth to the turkey to keep it moist. Cover with foil and warm in a 325°F oven until heated through. The stuffing can be reheated in the microwave or oven—I prefer the oven for that crispy top.
You can freeze leftover turkey for up to 3 months. Slice or shred the meat, place it in freezer bags with a little broth to prevent freezer burn, and label with the date. The stuffing also freezes well for up to one month.
Frozen turkey should be thawed overnight in the refrigerator before reheating. Never refreeze previously frozen turkey that’s been cooked.
Nutrition Information
| Nutrient | Per Serving (6 oz turkey + 1 cup stuffing) |
|---|---|
| Calories | 420 |
| Protein | 48g |
| Carbohydrates | 22g |
| Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 165mg |
| Sodium | 680mg |
| Fiber | 2g |
| Sugar | 3g |
Nutritional values are approximate and may vary based on specific ingredients used.
Tips for Avoiding Common Mistakes
Don’t Overcook the Turkey
The biggest mistake people make is overcooking, which results in dry meat. Use a thermometer and remove the turkey as soon as it hits 165°F. It will continue cooking slightly while resting.
Avoid Overstuffing
Pack the stuffing loosely! If it’s too tightly packed, it won’t cook through properly and could create food safety issues. Better to have extra stuffing baked separately than risk undercooked stuffing inside the bird.
Don’t Forget to Dry the Skin
Wet skin steams instead of crisping. Pat that turkey absolutely dry with paper towels before applying the herb butter. This one step makes a huge difference in achieving crispy, golden skin.
Watch the Pan Drippings
If the drippings start burning on the bottom of the pan, add more broth. Burned drippings will make your gravy bitter and fill your kitchen with an unpleasant smell.
Don’t Carve Too Soon
Cutting into the turkey before it’s rested results in juice loss and drier meat. Be patient! Use that time to finish other dishes and get everything ready to serve.
Frequently Asked Questions
How long does it take to cook a stuffed turkey?
Plan for about 15 minutes per pound at 325°F. A 12-pound stuffed turkey typically takes 3 to 3.5 hours. Always use a meat thermometer rather than relying solely on time, as oven temperatures can vary.
Should I stuff my turkey or cook stuffing separately?
Both methods work! Stuffing inside the turkey absorbs the delicious juices but takes longer to cook. If you’re nervous about timing, you can cook all the stuffing in a separate dish and place aromatics like onions and citrus in the cavity instead.
Can I prepare the turkey the night before?
You can prepare the herb butter and stuffing the night before, but don’t stuff the turkey until right before roasting. You can rub the herb butter under and over the skin the night before and refrigerate the turkey uncovered, which actually helps dry the skin for better crisping.
Why is my turkey skin not crispy?
Wet skin is the usual culprit. Make sure to thoroughly pat the turkey dry before seasoning. Also, don’t tent with foil unless the skin is browning too quickly. The dry oven heat is what creates that crispy texture.
How do I know when the stuffing inside is fully cooked?
Insert your meat thermometer into the center of the stuffing through the cavity opening. It must reach 165°F to be safe to eat. If the turkey is done but the stuffing hasn’t reached temperature, remove the stuffing and bake it separately until it does.
Can I use frozen turkey?
You must completely thaw a frozen turkey before cooking. Never attempt to cook a frozen or partially frozen turkey. Thaw it in the refrigerator, allowing 24 hours for every 4-5 pounds.
What if I don’t have fresh herbs?
You can substitute dried herbs at a ratio of 1 tablespoon fresh equals 1 teaspoon dried. However, fresh herbs really do make a noticeable difference in this recipe, so I highly recommend them if possible.
How do I make gravy from the drippings?
After removing the turkey, pour the pan drippings through a strainer into a fat separator or measuring cup. Skim off most of the fat, then use the remaining liquid to make gravy with a roux (flour and butter mixture). The drippings have incredible flavor from all those herbs and turkey juices.
This best turkey recipe with stuffing has become my go-to for every holiday celebration, and I know it’ll become yours too. The combination of herb butter creating that incredibly juicy meat, paired with stuffing that’s absorbed all those wonderful flavors, is simply unbeatable. Yes, it takes a few hours, but the actual hands-on time is minimal, and the results are so worth it.
I still remember the first time I made this recipe—I was so nervous about cooking a whole turkey! But following these steps made it surprisingly straightforward. Now I actually look forward to turkey day instead of dreading it. The house smells amazing, the turkey looks impressive, and everyone always raves about how moist and flavorful it is.
Whether this is your first time roasting a turkey or your fiftieth, this recipe takes the guesswork out of the process. You’ll have a beautiful, golden bird with stuffing that tastes like it took years to perfect. Save this recipe, share it with friends, and get ready to create some delicious holiday memories. Happy cooking!
