Roast Turkey with Stuffings
Submitted by leahcim36
Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.
YIELD
12 servingsPREP
COOK
READY
Roasting a whole turkey is the centerpiece of holiday cooking, and getting it right comes down to technique more than ingredients. This recipe covers the fundamentals: how to stuff both cavities, truss properly, and roast low and slow at 325°F (163°C) with a butter baste and foil tent until the thigh hits 180 to 185°F (82 to 85°C).
Stuffing loosely is the detail that trips up most first-timers. Pack the cavity tight and the stuffing doesn’t cook through to a safe temperature, leaving a food safety risk hiding inside your gorgeous bird. Leave room for the stuffing to expand as it absorbs juices and steam during roasting.
The foil tent is a simple but effective strategy. Covering the turkey loosely with foil for most of the roast prevents the breast from over-browning while the dark meat catches up. Remove it during the last 30 minutes and the skin crisps up to that golden brown everyone wants for the table.
Brushing with melted butter before roasting and basting periodically keeps the skin from drying out and adds a rich, golden sheen. Twisting the wings akimbo (tucked under the body) prevents the tips from burning.
Chef Tips
- Remove the turkey from the fridge 1 hour before roasting so it comes closer to room temperature. A cold bird straight from the fridge cooks unevenly
- Place the thermometer in the thickest part of the thigh, not touching bone. Bone conducts heat faster and gives a false reading
- The drumstick wiggle test is reliable. If the leg moves easily in its socket, the turkey is done
- Let the turkey rest 20 to 30 minutes after pulling it from the oven. This redistributes the juices and makes carving easier
Variations
- Try a cornbread stuffing, sausage stuffing, or wild rice stuffing depending on your family’s preference
- Rub a compound butter (butter mixed with fresh herbs like sage, thyme, and rosemary) under the breast skin before roasting for extra flavor
- Skip the stuffing inside the bird and bake it separately in a casserole dish for faster, more even turkey cooking
Ingredients
Directions
Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry.
(Cook neck and giblets for broth or to make giblet gravy.)
Prepare stuffing of choice.
Stuff loosely into neck cavity, then skewer neck skin to back.
Stuff body cavity loosely.
Sew openings shut by lacing piece of string on wood picks.
Fasten down legs either by tying or tucking under skin band.
Twist wings akimbo under turkey.
Place turkey, breast up, on rack in shallow roasting pan.
Brush with melted butter.
If roast meat thermometer is used, insert into thick part of thigh.
Bulb should not touch bone.
Roast at 325℉ (160℃).
A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey.
Remove foil last half hour for final browning.
Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
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