Best Stuffed Turkey Recipe

Name: Best Stuffed Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 lb Turkey with White Bread Stuffing:; Use a fresh, non-marinated, unfrozen turkey for best results.; Start preparations 2 DAYS ahead of time with the brine for the turkey; Stuffing Mixture:; Bread - ½ Cups (one loaf) dried and cubed; Celery - 3-4 stalks finely chopped (1-1.5 cups); Onion 1 lg finely chopped (1 cup); Butter 1 cup melted; Salt 1/2 tsp; Pepper 1/4 tsp; Poultry Seasoning 2 tsp; Water or Broth 1 cup; Brine the Bird:; 2 gallons Water; 1 Cup kosher Salt; 3 Tbl Minced Garlic; 1/3 Cup Brown Sugar; 1/4 Cup Worchestershire Sauce

Servings: persons

13 lb Turkey with White Bread Stuffing:
Use a fresh, non-marinated, unfrozen turkey for best results.
Start preparations 2 DAYS ahead of time with the brine for the turkey
Stuffing Mixture:
Bread - ½ Cups (one loaf) dried and cubed
Celery - 3-4 stalks finely chopped (1-1.5 cups)
Onion 1 lg finely chopped (1 cup)
Butter 1 cup melted
Salt 1/2 tsp
Pepper 1/4 tsp
Poultry Seasoning 2 tsp
Water or Broth 1 cup
Brine the Bird:
2 gallons Water
1 Cup kosher Salt
3 Tbl Minced Garlic
1/3 Cup Brown Sugar
1/4 Cup Worchestershire Sauce

1
- Mix the brine together, use warm water to incorporate
2
- Clean the Bird
3
- Using a food safe large trash bag, put bird in meat crisper box of the refrigerator, breast side down
4
- Pore brine mix into bag with bird and seal.
5
- Let bird brine for 1 to 2 days
6
Preparing the Stuffing:
7
1. Either dry the bread in the oven (300F for 10 min) or set out on counter over night. Cube with electric knife.
8
2. Saute' Onion and Celery in the butter for 10 min or until soft and onions are translucent.
9
3. Remove from heat and stir in dry ingredients
10
4. Put bread cubes in large stock pot or mixing bowl
11
5. Pore onion saute' over bread cubes and mix together.
12
6. If needed, add small amounts of Broth or water to moisten.
13
Preparing the Bird:
14
1. Rinse the bird completely
15
2. Pat dry
16
3. Add small amount of stuffing in neck cavity the secure shut with stitching or skewers
17
4. Add stuffing to main body cavity and tuck drumsticks into skin flap at tail.
18
5. Remaining stuffing gets placed in casserole dish to cook separately
19
6. Coat bird with oil and lightly season with salt and pepper.
20
7. Preheat oven to 500 degrees. Place oiled, stuffed and seasoned bird in oven for 30 minutes.
21
Reduce heat to finish the roast at 325 degrees F oven for 3-1/4 to 3-3/4 hours or until thermometer registers 180 degrees F (instant-read thermometer inserted into stuffing should register 165 degrees ). Uncover bird and cut band of skin or string between drumsticks after 2 hours. Uncover stuffing in casserole and add to oven the last 30 minutes of roasting. Remove bird from oven; cover. Let stand 15 minutes before carving.
22
8. If cooking stuffing separately, place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through.

2968

kcal

Calories

103

Fat

Carbs

432

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 13 lb Turkey with White Bread Stuffing:, Use a fresh, non-marinated, unfrozen turkey for best results., Start preparations 2 DAYS ahead of time with the brine for the turkey, Stuffing Mixture:, and more.

Yes, Best Stuffed Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Stuffed Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions