It can be scary to learn how to brine a turkey and cook a whole turkey dinner, but it doesn’t have to be. We have a step-by-step guide that will help you make a juicy brined turkey with stuffing without getting stressed out.
I’m not going to lie and say that making a turkey dinner is easy; it takes a lot of work. But when all of your favorite people sit down to eat a meal you made, and everyone tells you how good the turkey is, it’s worth it every time!
You can cook a brined turkey without getting stressed out and overwhelmed. All you need is a little organization and planning. What you need is a plan of action. It’s a lot easier to do something that seems hard or scary when you plan it out, like making turkey dinner. We have a 3 day plan for you and we will walk you through it. Day by day, step by step.
There are a few extra steps you need to take to serve a brined turkey, but you will be amazed at how tender and flavorful it is!
Soak the turkey in salt water before roasting it. If the white meat of your turkey came out dry, this is why.
Cooking a stuffed turkey can seem daunting, but brining is a great way to help ensure a juicy and flavorful bird. When brined properly, the turkey absorbs flavors from the brine and also retains moisture, resulting in a tender and tasty meal. Here’s what you need to know about how long to cook a brined stuffed turkey
Why Brine a Turkey?
Brining helps flavor and tenderize the turkey by allowing the meat to soak up seasoned liquid. This infuses the turkey with extra taste and also increases its juiciness. A brine is typically a saltwater solution that may contain aromatics like herbs, spices, citrus, garlic, and more depending on the recipe.
The salt in the brine helps the turkey retain moisture As the turkey soaks, the brine solution moves moisture from the brine into the turkey This results in a juicy bird that is well-seasoned from the inside out.
Brining for an extended time also helps tenderize the meat by breaking down some of the proteins. This makes the turkey even more moist and tender when cooked.
How Long to Brine a Turkey
For best results, plan to brine a whole turkey for 12-24 hours. This gives enough time for the brine to fully penetrate and flavor the meat. Brining for a full 24 hours is ideal, but if you’re short on time, 12 hours will still make a difference.
Make sure the turkey is fully submerged in the brine and kept cold in the refrigerator during the process. A brined turkey can be kept for up to 48 hours maximum before cooking.
How Long to Cook a Brined Stuffed Turkey
A stuffed turkey requires additional roasting time compared to an unstuffed bird. The general guideline is to plan for 15-30 minutes of extra cooking time per pound.
For a stuffed 12-14 pound turkey, plan on a total roasting time of 4-4 1/2 hours at 325°F. For a 14-18 pound turkey, allow 4 1/2-5 hours. Larger birds over 18 pounds may need up to 5 1/2 hours.
Always use a meat thermometer to check for doneness instead of relying solely on roasting times. The thickest part of the breast should reach 170°F and the thickest part of the thigh 175°F. The internal temperature of the stuffing should hit 165°F.
Let the cooked turkey rest for 15-30 minutes before carving to allow the juices to redistribute. The internal temperature will rise another 5-10° as it rests.
Tips for Roasting a Brined Stuffed Turkey
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Pat the turkey dry before roasting. This helps the skin get crispy.
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Tuck the wing tips under and tie the legs together to hold its shape.
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Use a rack in a roasting pan to allow airflow around the bottom.
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Start breast side up and flip halfway through roasting.
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Baste periodically with pan juices for additional moisture and flavor.
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Use an instant read thermometer to check the temperature in multiple places.
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Let rest 15-30 minutes before carving for juicier meat.
Making Ahead with a Brined Turkey
As an added time-saver, the brined turkey can be stuffed and refrigerated a day ahead. Allow the stuffed turkey to sit at room temperature for 30 minutes before putting it in the oven.
The stuffing can also be prepared in advance and refrigerated overnight before being used to stuff the turkey right before roasting.
Get a head start on your holiday meal by brining and stuffing the turkey the day before. Just be sure to allow the stuffed raw turkey to roast fully until it reaches a safe internal temperature.
Ensuring Food Safety
Take care when handling raw poultry to prevent cross-contamination. Wash hands, utensils, and surfaces after touching the raw turkey or juices. Use separate cutting boards and plates for raw meat.
Cook the stuffing to 165°F whether cooked inside the turkey or baked separately. The higher temperature helps destroy potential bacteria for food safety.
Refrigerate all leftovers within 2 hours and reheat thoroughly to 165°F before serving again. With proper food handling, you can safely enjoy delicious brined turkey all season long.
For Best Results, Brine and Roast Your Turkey
Brining is worth the minimal extra effort for flavorful, moist turkey year-round. When roasting a stuffed turkey, allow 15-30 extra minutes per pound to ensure the bird and stuffing reach safe internal temperatures. Rely on an instant-read thermometer for accuracy and let the turkey rest before slicing. Follow these tips for optimally cooked, juicy brined stuffed turkey the whole family will love.
A Word About our Turkey Stuffing
I haven’t tried a lot of different turkey stuffings, but I have tried a few, and Debbie’s is by far the best I’ve ever had. And I believe this year was the best ever! She never puts apples or any other fruit in it, but you could if you like it that way.
Instead it is full of sausage, celery, and herbs. She always makes more than will fit in the bird and cooks the extra in a crockpot till the rest comes out of the bird and I always sneak little bowls of it when shes not looking lol. (This crockpot is a beauty) I can’t stand waiting to have some! Not when I can smell it throughout the whole kitchen!
Learning how to cook a juicy brined turkey takes some organization and preparation. It’s basically a 3 day process, but only day 2 and 3 require a little work. Day 3 is when you will cook the turkey and have your dinner. Lets get to it shall we.
Carry on Getting the Turkey Ready to Roast
Place the turkey in a roasting pan breast up. Rub butter with chopped rosemary mixed in, all over the turkey and season with pepper and poultry spice. NO SALT.
If you have a meat thermometer, insert it just above the thigh bone pointing into the breast and set it to 165 degrees F.
If you don’t have a meat thermometer, you should seriously consider investing in one. They make roasting a turkey, or roasting anything to the correct temperature much easier than just timing it. If you only need to time the turkey, 15 minutes per pound is a good rule of thumb.
Now your turkey is ready to go in the oven! Make sure you give it enough time to cook and an hour to rest before putting it in. It’s very important to let the turkey rest before cutting into it. This will make the meat much more juicy. The juices in the meat are pulled to the center while the bird is cooking. After letting the meat rest, the juices are spread out again.
Cover your turkey (with a roasting lid or tin foil) and throw your bird in the oven!
You will want to check the turkey after an hour and a half to two hours. Make sure the skin is not burning anywhere and baste the breast with the juices. Check it every hour or so after that and baste it when you check it.
How to Brine and Roast a Whole Turkey
FAQ
Do brined turkeys take longer to cook?
Do you cook a stuffed turkey at 325 or 350?
Can you stuff a turkey that has been brined?
How long to cook a stuffed turkey calculator?
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Stuffed
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Unstuffed
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8 to 12 pounds
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3 to 3½ hours
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8 to 12 pounds
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12 to 14 pounds
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3½ to 4 hours
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12 to 14 pounds
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14 to 18 pounds
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4 to 4¼ hours
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14 to 18 pounds
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18 to 20 pounds
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4¼ to 4¾ hours
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18 to 20 pounds
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