So will this be the year you just say the heck with it and swing by Arbys for a few turkey sandwiches or maybe pick up a Popeyes cajun turkey instead? Assuming youre still bound and determined to cook your own bird, we have yet more advice on how you should cook your turkey — no, seriously though, this really is something youre going to want to try, and it wont require anything hazardous to life and limb or even likely to set off your smoke detector. According to Chef Chris Scott of the Institute of Culinary Education, all you need is a surprisingly simple piece of fruit. As he told us, “One unexpected ingredient that can have a big impact on flavor and moisture of a Thanksgiving turkey is apples.” Advertisement
Stuffing a turkey with apples is a time-honored Thanksgiving tradition that adds delicious flavor and moisture to the bird. When done right an apple-stuffed turkey is tender juicy, and full of sweet and tangy apple flavor.
Stuffing a turkey may seem intimidating, but it’s actually quite simple with some basic guidelines. In this comprehensive guide, you’ll learn everything you need to know about stuffing a turkey with apples for a mouthwatering main course your guests will rave about.
Why Stuff a Turkey with Apples?
There are several excellent reasons to stuff your Thanksgiving turkey with apples
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Flavor – Apples add a wonderful sweetness and tanginess that perfectly complements the savory flavor of the turkey. It gives it a fruity accent.
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Moisture – Apples release juice as they cook, keeping the turkey breast and stuffing moist and tender. An apple-stuffed turkey is far less likely to end up dry.
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Aroma – As the apples roast inside the turkey, they permeate the meat with their warm, fruity aroma. Your kitchen will smell amazing!
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Presentation – An apple stuffed turkey just looks festive and seasonal on the table. Slice into it at the table for a gorgeous presentation.
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Tradition – Fruit and herb stuffed turkeys have been served at holiday feasts for centuries. Carry on a tasty tradition.
Stuffing apples into the turkey is a simple way to add big flavor. The sweet apple juice bastes the turkey as it roasts, ensuring a tender and juicy bird from the first slice to the last.
Choosing the Right Apples
You can use any apple variety for stuffing turkeys, but tart and firm apples that hold their shape well during cooking are best. Some top options include:
- Granny Smith – Tart and firm, ideal for baking
- Honeycrisp – Sweet-tart with great texture
- Braeburn – Sturdy and tangy
- Fuji – Sweet, crisp apple
- Jonathan – Firm, tart, flavorful
Avoid softer varieties like Red Delicious which will melt into mush during roasting. A mix of sweet and tart apples is ideal for a complex flavor.
Preparing the Apples
Here’s how to prep the apples before stuffing them in the turkey:
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Peel, core, and chop the apples into 1/2 inch chunks. Smaller pieces distribute flavor more evenly.
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Toss the chopped apples with lemon juice to prevent browning.
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Sauté the apples over medium heat until slightly softened, about 5 minutes.
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Let the apples cool completely before stuffing the turkey.
You can add diced onion, celery, herbs, or spices like cinnamon to the cooked apples for more flavor.
Seasoning the Turkey
For the best results, generously season the turkey inside and out before stuffing:
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Inside the cavity – Sprinkle salt, pepper, thyme, sage, and other desired seasonings inside the cavity before adding the stuffing.
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Under the skin – Loosen the skin over the breast and rub the meat under the skin with softened butter. Season with salt, pepper, and any herbs.
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On the skin – Brush the skin with melted butter or oil and season all over with salt and pepper.
Seasoning under and on the skin really boosts the flavor. The apple stuffing spreads even more flavor into the meat.
Stuffing Methods
There are a couple techniques for getting the seasoned apples into the turkey:
Traditional Bread Stuffing
- Sauté diced apples, onions, herbs, and spices.
- Combine apple mixture with bread cubes, chicken broth, and eggs.
- Spoon bread stuffing loosely into the body and neck cavities.
Simple Apple and Herb Stuffing
- Sauté diced apples with chopped fresh herbs like sage, rosemary, thyme.
- Add chicken broth and spoon into turkey.
Leave enough room for the stuffing to expand as it cooks. Overstuffing can cause unsafe cooking. Any extra stuffing can be baked separately.
Trussing and Roasting
Once the turkey is stuffed and seasoned, truss the legs together with twine to hold its shape. Place breast-side up on a V-rack in a roasting pan.
Roast at 325°F until the thighs reach 165°F and the stuffing reaches 165°F. Basting every 30 minutes with the pan juices helps keep it moist and brown.
Let rest 15 minutes before carving for the juiciest results. With its crispy seasoned skin and tender fruity meat, your apple-stuffed turkey will be the star of the Thanksgiving table!
Some key tips for roasting apple-stuffed turkey:
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Calculate 15-18 minutes per pound at 325°F for ideal doneness.
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Use a meat thermometer for perfectly cooked meat and stuffing.
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Baste every 30 minutes with the pan juices for added moisture and color.
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Tent with foil to prevent over-browning if needed.
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Let rest at least 15 minutes before slicing for juicier meat.
Frequently Asked Questions
What are the best apples to use?
Firm, tart apples like Granny Smith and Honeycrisp hold up best during roasting. Avoid soft varieties.
Should I cook the stuffing before stuffing the turkey?
Yes, sautéing the chopped apples before stuffing ensures they don’t make the stuffing mushy.
Can I prepare the stuffing in advance?
Absolutely. Let the cooked stuffing cool completely, then refrigerate 1-2 days before using.
What about food safety?
Cook the stuffed turkey to 165°F and use a thermometer to verify stuffing reaches 165°F. Refrigerate all leftovers within 2 hours.
Can I use other fruits like pears or cranberries?
You can add other chopped fruits to the apple stuffing for more flavor and visual appeal. Just keep the apple as the main component.
Get Creative with Apple Stuffings
While plain apples make a delicious stuffing, you can also spice it up by getting creative with ingredients like:
- Dried cranberries or raisins
- Chopped walnuts or pecans
- Sausage or bacon
- Orange or lemon zest
- Chopped parsley or sage
- Ground ginger, cinnamon, nutmeg
- Maple syrup or brown sugar
Let your taste preferences guide you and have fun designing a signature apple stuffing for your Thanksgiving bird. No matter what you add, apples will provide moisture, bright flavor, and festive color.
So go ahead and carry on the time-honored tradition of stuffed turkey this Thanksgiving. With this handy guide, you’ll have a juicy apple-stuffed turkey as the centerpiece of your holiday feast. Your guests will be delighted, and you’ll have a new go-to recipe for Thanksgiving dinner!
Why stuff your turkey with apples
Scott says to just take the whole apple, no need to peel or core it, and stuff it right into the crevice of the turkey prior to roasting. Actually, youll probably need a few apples, depending on the size of your bird (Scott says he typically uses two). As to why you should do this, Scott explains “when you put apples inside the turkey, the steam, vapor, and flavor from roasting the apples is being concentrated inside the turkey and being absorbed into the turkey meat.” He says this allows “the sweet taste of the apples [to] permeate… into the bird,” which in turn “helps the meat stay juicy and moist.” His recommended type of turkey-stuffing apple is the Granny Smith, because their high starch content “mean[s] the apple doesnt fall apart and turn to mush inside the turkey.” This apple variety also has “more moisture and texture that will evaporate into the turkey.” Advertisement
Scott does note, however, that once you take the turkey out of the oven, you really should toss the apples instead of attempting to re-purpose them for applesauce. The reason for this, Scott says, is “because youre putting the apples into a raw turkey, theres going to be a lot of turkey innards on the apples, even though they are cooking together,” so food safety dictates that the apples are better off being discarded than consumed.