Why You’ll Love This Recipe
Oven Roasted Stuffed Turkey is a classic centerpiece for holiday meals, offering a juicy, tender bird with a flavorful, savory stuffing baked right inside. Roasting the turkey enhances its rich taste while keeping the meat moist and golden brown. It’s a comforting and festive dish that brings everyone together around the table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
whole turkey (12-14 lbs)olive oil or melted butteronioncelerycarrotsgarlicdried bread cubes (or stuffing mix)chicken or turkey brothfresh herbs (such as sage, thyme, rosemary)saltblack peppereggs
directions
Preheat your oven to 325°F (165°C) and position the oven rack in the lower third.
Remove giblets and neck from the turkey cavity, pat the turkey dry with paper towels.
In a large skillet, sauté chopped onion, celery, carrots, and garlic in olive oil or butter until softened.
In a large bowl, combine sautéed vegetables, dried bread cubes, chopped herbs, beaten eggs, and enough broth to moisten the mixture.
Loosely spoon the stuffing into the turkey cavity—do not overfill, as stuffing expands during cooking.
Brush the turkey skin with olive oil or melted butter, and season generously with salt and pepper.
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Place the turkey breast-side up on a rack in a roasting pan.
Roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the center of the stuffing.
Baste occasionally with pan juices to keep the turkey moist.
Let the turkey rest for at least 20-30 minutes before carving to allow juices to redistribute.
Servings and timing
This recipe serves approximately 12-14 people.Preparation time: 30 minutesRoasting time: 3.5 to 4.5 hours (depending on turkey size)Resting time: 30 minutesTotal time: 4.5 to 5.5 hours
Variations
Add dried cranberries or chopped apples to the stuffing for a touch of sweetness.
Use cornbread instead of traditional bread cubes for a Southern twist.
Incorporate sausage or bacon for a heartier stuffing.
Rub the turkey with a garlic-herb butter under the skin for extra flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze portions for up to 2 months.Reheat turkey and stuffing in a covered dish at 325°F (165°C) until warmed through, adding a splash of broth if needed to prevent dryness.
FAQs
Can I cook the stuffing separately?
Yes, for food safety and even cooking, some prefer to bake stuffing in a separate dish.
How do I know when the turkey is done?
Use a meat thermometer; it should read 165°F (74°C) in the thickest part of the thigh and in the center of the stuffing.
Can I prepare the stuffing the night before?
Yes, just keep it covered in the fridge and bring to room temperature before stuffing the turkey.
What if my turkey is browning too fast?
Tent with foil to prevent over-browning while the inside continues cooking.
Should I brine the turkey?
Brining is optional but enhances moisture and flavor.
Can I use frozen turkey?
Yes, but ensure it’s fully thawed in the fridge (allow about 24 hours for every 4-5 lbs).
Do I need to baste the turkey?
It’s not essential but helps maintain moisture and encourages even browning.
How do I keep the stuffing from drying out?
Ensure there’s enough broth in the mixture, and avoid overcooking.
Can I stuff the turkey ahead of time?
It’s not recommended due to safety concerns; stuff just before roasting.
Do I need a roasting rack?
It helps with even cooking but you can improvise with a bed of vegetables if needed.
Conclusion
Oven Roasted Stuffed Turkey is the epitome of a festive feast—rich, satisfying, and steeped in tradition. With flavorful stuffing inside and a golden, crispy skin outside, it’s the perfect way to celebrate a holiday or special gathering. With the right prep and care, you’ll serve a memorable meal that everyone will love.
Print
Oven Roasted Stuffed Turkey
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 30 mins
- Yield: 10–12 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
A flavorful oven-roasted turkey stuffed with a savory herb-and-bread stuffing — perfect for holiday dinners.
Ingredients
- 1 (12–14 lb) whole turkey, thawed
- Salt and freshly ground black pepper, to taste
- 4 tbsp unsalted butter, softened
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 8 cups cubed day-old bread (white or sourdough)
- 1 cup chicken or turkey broth
- ½ cup chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- ½ tsp dried rosemary, crushed
- 2 large eggs, beaten
Instructions
- Preheat oven to 350 °F (175 °C). Remove giblets and pat turkey dry; season cavity and skin with salt and pepper.
- In a skillet over medium heat, melt 2 tbsp butter. Add onion, celery, carrots and garlic; sauté until softened, 5–7 minutes.
- In a large bowl, combine sautéed vegetables, bread cubes, parsley, sage, thyme, rosemary, broth, and beaten eggs. Mix until moistened; season with salt and pepper.
- Loosely spoon stuffing into the turkey cavity, filling until loosely packed (reserve extra if needed).
- Rub remaining butter all over turkey skin. Tie legs together and tuck wing tips under.
- Place turkey breast‑side up on a rack in a roasting pan. Tent with foil.
- Roast for about 2½–3 hours, or until internal temp reaches 165 °F (74 °C) in thickest part of thigh. Remove foil during last 45 minutes to brown skin.
- Remove turkey from oven; let rest 20–30 minutes before carving. Discard any juices in cavity; carve and serve with stuffing.
Notes
- You can prepare the stuffing separately in a casserole dish if preferred.
- Adjust herbs to taste—rosemary, thyme, or sage individually work well.
- Use a meat thermometer to ensure safe doneness.
- Leftover turkey makes great sandwiches or soups; leftover stuffing can be reheated or used in dressing.