Let’s not blame family members, friends—and most importantly, ourselves—for the sad roast turkeys of Thanksgiving dinners past. Learning how to season a turkey is much like seasoning anything: a skill perfected over time. The trouble is, most of us only cook a turkey once or twice per calendar year (and who can remember what seasoning tack they took 11 months ago?!). The perfect turkey requires more attention than an everyday roast chicken. That can come via a dry brine, compound butter, aromatics tucked into the carcass, and a glaze with something sweet—ideally, all of the above. And when in doubt, double down on the gravy.
If you’re majorly crunched for time, salt, black pepper, and high heat are all you really need for flavorful turkey. But with a bit more prep time, you can deliver a lot more oomph. Consider the steps below building blocks. Stack one on top of the next to build layers of flavor, but a word of caution: Be thoughtful when pairing ingredients across steps (more on this below). Before you get started, make sure your bird is thawed—this can take a few days—and pat it dry with a paper towel.
The star of your holiday table is often the turkey. Stuffing the turkey is a beloved tradition for many families. However, food safety experts advise against stuffing poultry with bread-based stuffing, which requires a higher internal temperature to cook safely. Luckily, there are many flavorful alternatives you can use to infuse your bird with flavor from the inside out.
Here are 12 delicious options for what to put inside your turkey instead of traditional stuffing
Aromatic Alliums
Onions, shallots, leeks and garlic all make excellent turkey stuffers These alliums add tons of savory aroma and flavor Simply place peeled cloves or quartered bulbs inside the bird’s cavity. The natural moisture helps keep the turkey moist too.
Fresh Herbs
Herbs are a no-brainer for adding flavor. Try thyme, sage, rosemary, oregano, parsley, marjoram or any other fresh herbs. Place whole sprigs or loose leaves inside the cavity. The options are endless for infusing herbaceous notes into your turkey.
Spices and Spice Blends
Generously season the inside cavity with salt, pepper and any of your favorite spices. Cumin, paprika, cinnamon, coriander all pair nicely with turkey. You can also use spice blends like garlic powder, onion powder, Italian seasoning or poultry seasoning.
Zesty Citrus Fruits
Wedges of lemon, lime, orange and grapefruit add a bright pop of flavor and moisture. Place quarters inside the turkey along with herbs. The citrus juices will mingle with the turkey juices for tasty results.
Fresh Ginger
Fresh ginger is warming and pairs perfectly with traditional holiday flavors. Peel and slice a few coins of knob ginger and place inside the bird. It adds a subtle kick without being overpowering.
Tart Apples or Pears
Quartered apples or pears placed in the cavity will remind you of autumn. The fruit breaks down and bastes the turkey with its own juices. Tart green apples or floral pears both make good choices.
Fresh Fennel
The mild anise flavor of fennel makes it a unique turkey stuffer. Add chunks of fresh fennel bulb or lightly crush some seeds and sprinkle inside. It enhances other ingredients like citrus or herbs.
Celery and Onion
Celery, onion and herbs are considered the holy trinity for poultry seasoning. For a classic flavor, stuff turkey with celery ribs, onion quarters and fresh rosemary, sage and thyme.
Savory Mushrooms
Sliced cremini or white button mushrooms lend a meaty, umami richness when placed inside the turkey. Fresh or dried wild mushrooms also pair beautifully with poultry.
Tart Cranberries
Whole, halved or crushed cranberries lend a tart, festive flavor to the bird. Combine with ginger, citrus and spices for delicious results. And embrace the leftover cranberry juice!
Toasty Nuts
Chopped pecans, walnuts or hazelnuts make nice turkey stuffers with their rich crunchiness. Toast them first for deeper flavor. They’ll absorb the poultry juices beautifully.
Flavorful Liquids
For extra browning and moisture, pour some chicken or turkey stock or even beer into the cavity before roasting. The broth will impart simmered poultry flavors as it evaporates and bastes the meat.
Stuffing the breast instead of the cavity also frees up oven space for more sides. No matter what you use, seasoning the inside is key for infusing tons of flavor into the meat. With so many bright, seasonal options, you can still enjoy a flavorful turkey without bread stuffing.
When using aromatics like onions, herbs and citrus, be sure to season the turkey all over with salt and pepper first. You can also rub the outside with a compound butter for even more flavor.
And never forget to use a meat thermometer! Cook the turkey until the thickest part of the breast and thighs reach 165°F. Resting the turkey after cooking allows the juices to reabsorb for maximum moisture and tenderness.
With a well-seasoned and properly cooked turkey, your holiday meal will impress even without traditional stuffing. Let the turkey shine on its own, and cook your stuffing separately for food safety. Then spoon it alongside for a perfect plate.
These flavorful turkey stuffers will infuse your holiday bird with taste and moisture while avoiding the risks of undercooked stuffing. So explore all the possibilities beyond bread! With aromatic vegetables, herbs, spices and more, you can create a memorable turkey using what’s already in your kitchen.
Begin with a brine.
Turkeys are big birds. Brining is essential to ensure the meat is seasoned throughout. While some cooks prefer wet brining, after years of testing—not to mention making turkeys for our own holiday celebrations—the Epicurious test kitchen team confidently recommends dry brining as a superior method. It’s far less messy, results in supremely juicy turkey meat, and delivers golden, crispy skin without waterlogging the bird. To do it, simply rub kosher salt (do not use table salt, which contains anti-caking agents that can lead to bitterness) over the whole turkey, inside and out, and let the bird rest in the refrigerator, uncovered, for at least 24 hours. Consider a turkey brine your first line of defense against dry white meat. (Note: If you’re using a kosher turkey, which are pre-seasoned, don’t salt it.)
You’ll use about 2 to 2½ tsp. Diamond Crystal or 1 to 1½ tsp. Morton kosher salt per pound of turkey, explains Zoe Denenberg in her guide to dry brining. For a 14-pound turkey, that’s around ½ cup kosher salt. But you don’t have to stop there:
Fill the cavity with aromatics.
No Thanksgiving is complete without stuffing, but we prefer to bake ours in a separate dish—technically, that makes it dressing, but call it what you like. With the turkey cavity now vacant, you can add aromatics like a quartered onion, a few smashed cloves of garlic, orange, apple, or lemon wedges, and a couple of hearty herbs. Do this before tying the legs together, and remember to remove it before carving.
Should You Cook Your Stuffing Inside or Outside Your Turkey?
FAQ
What should I put in the cavity of my turkey?
Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.
What should I put in with my turkey?
Onions and Shallots
An easy turkey tip: Peel and quarter an onion or two and nestle it into the cavity of your turkey. Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole.
How to season inside a turkey?
- Aromatics: Fresh herbs like thyme, rosemary, sage, and parsley, as well as aromatic vegetables like onions, garlic, celery, and carrots, can be used to infuse the turkey with flavor.
- Citrus: Slices of citrus fruits, such as lemons, oranges, or limes, can be placed inside the turkey cavity to add a bright, zesty flavor.
What goes into turkey stuffing?
Bread: This old-fashioned turkey dressing recipe starts with lightly toasted white bread. Butter: Butter adds moisture, richness, and flavor. Vegetables: You’ll need one chopped onion and two stalks of chopped celery for flavor and texture. Broth: Chicken broth keeps the stuffing moist without making it soggy.