Cooking a stuffed turkey can seem daunting but with some simple techniques and tips, you can roast a moist, flavorful turkey that will be the star of your holiday table. In this detailed guide we’ll walk through every step of preparing and cooking a stuffed turkey, from thawing and seasoning to roasting and food safety.
Getting Started: Thawing and Seasoning
Thaw Properly If using a frozen turkey thaw it in the refrigerator for 24 hours per 4-5 lbs. This slow thawing helps retain moisture.
Remove Giblets: Check the inner cavities and remove the giblets and neck. Rinse the turkey and pat dry.
Season Inside and Out: Rub salt, pepper, and herbs like rosemary, thyme, or sage inside the cavity and all over the skin. You can also place aromatics like onion and celery inside the cavity.
Prepare Stuffing Make your favorite stuffing recipe. Avoid tightly packing it as this prevents even cooking.
Truss the Turkey: Tie the legs together with kitchen twine to create a compact shape for even cooking. Also tuck the wings under the body and tie them in place.
Stuffing and Roasting Techniques
Loosely Fill the Cavity: Spoon stuffing loosely into the turkey cavity. Mound extra stuffing outward for more browned and crispy bits.
Roast at 325°F: Place turkey breast-side up on a roasting rack in a pan. Roast at 325°F, allowing 15 minutes per pound. Add 45 minutes if stuffed.
Baste Frequently: Baste every 30 minutes with melted butter or oil for moist, evenly browned skin. Tent foil over the breast if browning too quickly.
Use a Meat Thermometer: Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. Turkey should reach 165°F in the stuffing, 170°F in the breast, and 175°F in the thighs.
Let It Rest: Let the turkey rest for 20-30 minutes before carving so juices redistribute. Slice against the grain for tenderness.
Food Safety Tips
Follow these tips when cooking a stuffed turkey:
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Wash hands, utensils, surfaces after contact with raw turkey
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Cook stuffing to 165°F whether in turkey or baked separately
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Refrigerate leftovers within 2 hours and reheat fully to 165°F before serving
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Store leftover turkey up to 4 days refrigerated, 2-6 months frozen
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Prevent cross-contamination by keeping turkey separate from other foods
Troubleshooting and Extra Tips
Brining: Soaking the turkey in a saltwater brine infuses flavor and keeps it juicy.
Aromatics: Place halved lemons, oranges, onions, garlic in the cavity for extra flavor.
Basting: For a butter-basted turkey, combine melted butter with herbs before basting.
Meat Thermometer: Use a probe thermometer to monitor temp without opening the oven.
Moisture: Add chicken or turkey stock to the roasting pan to prevent drippings from burning.
With some preparation and by following safety guidelines, you can cook a delicious stuffed turkey for your next holiday meal. Low and slow roasting, basting, and resting result in tender, juicy meat that makes a perfect centerpiece.
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What’s the right way to stuff a turkey?
For optimal safety and uniform doneness, we recommend cooking stuffing separately. However, if stuffing a turkey, please refer to these USDA guidelines:
It is essential to use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165ºF.
Cooking a home-stuffed turkey is riskier than cooking one not stuffed. Even if the turkey itself has reached a safe minimum internal temperature of 165ºF, as measured in the innermost part of the thigh, the wing and the thickest part of the breast, the stuffing may not have reached a temperature high enough to destroy bacteria that may be present.
Bacteria can survive in stuffing that has not reached 165ºF, possibly resulting in foodborne illness.
| Weight (pounds) | 6-8 | 8-12 | 12-14 | 14-18 | 18-20 | 20-24 | 24-28 |
|---|---|---|---|---|---|---|---|
| Unstuffed (hours) | 2 1/4 – 2 3/4 | 2 3/4 – 3 | 3 – 3 3/4 | 3 3/4 – 4 1/4 | 4 1/4 – 4 1/2 | 4 1/2 – 5 | 5 – 5 1/2 |
| Stuffed (hours) | 2 3/4 – 3 | 3 – 3 1/2 | 3 1/2 – 4 | 4 – 4 1/4 | 4 1/4 – 4 3/4 | 4 3/4 – 5 1/4 | 5 1/4 – 5 3/4 |
*Table above based on oven temperature of 325ºF for whole turkey.
If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should cook these ingredients before stuffing the turkey to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into the turkey cavity.
If stuffing is prepared ahead of time, it must be cooked immediately and refrigerated in shallow containers. Do not stuff whole poultry with cooked stuffing.
Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
Do not stuff turkeys to be grilled, smoked, fried, or microwaved.
Immediately place the stuffed, raw turkey in an oven set no lower than 325ºF.
How to Make Easy Beginner’s Turkey with Stuffing | Thanksgiving Recipes | Allrecipes.com
FAQ
Do you cook a stuffed turkey at 325 or 350?
A stuffed turkey takes longer to cook than an unstuffed turkey. Roast a stuffed turkey for 15 minutes per pound at 350 degrees F (175 degrees C).Nov 6, 2024
Should you cover a stuffed turkey in the oven?
We’ve found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out …Nov 13, 2024
Does stuffing a turkey change the cooking time?
A 12 to 14 pound stuffed turkey will take 3.5 to 4 hours to bake while an unstuffed bird will take 3 to 3.75 hours at 325 degrees Fahrenheit.Oct 28, 2016
How long to cook a stuffed turkey per pound calculator?
| Stuffed | Unstuffed | |
|---|---|---|
| 6 to 8 pounds (breast) | 2½ to 3½ hours | 1½ to 3¼ hours |
| 8 to 12 pounds | 3 to 3½ hours | 2¾ to 3 hours |
| 12 to 14 pounds | 3½ to 4 hours | 3 to 3¾ hours |
| 14 to 18 pounds | 4 to 4¼ hours | 3¾ to 4¼ hours |