Oven Roasted Stuffed Turkey

Oven Roasted Stuffed Turkey is the centerpiece of a classic holiday meal—golden and crispy on the outside, juicy and tender on the inside, and filled with savory stuffing. This traditional recipe delivers timeless flavors and creates an unforgettable main dish for Thanksgiving, Christmas, or any special gathering.

Why You’ll Love This Recipe

• Perfect for the holidays with classic presentation and crowd-pleasing flavors
• Tender, juicy turkey with a flavorful, aromatic stuffing inside
• One-dish wonder—turkey and stuffing cook together for rich, cohesive taste
• Customizable herbs and ingredients to match your family traditions
• Impressive centerpiece that makes any feast feel special

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the turkey:

• Whole turkey (12–14 lbs), thawed if frozen
• Olive oil or melted butter
• Salt and black pepper
• Garlic powder
• Onion powder
• Fresh rosemary, thyme, and sage
• 1 onion, quartered
• 1 lemon, halved
• 1 head of garlic, halved
• 2–3 cups chicken or turkey broth

For the stuffing:

• Bread cubes (day-old, dried or toasted)
• Onion, diced
• Celery, diced
• Garlic, minced
• Butter
• Chicken or turkey broth
• Eggs
• Fresh herbs (sage, thyme, parsley)
• Salt and pepper

Directions

this recipe

1. Preheat oven to 325°F (165°C). Place oven rack on lowest position.
2. Prepare the stuffing: In a large skillet, melt butter and sauté onion, celery, and garlic until soft. Mix with bread cubes, herbs, beaten eggs, and broth until moist but not soggy. Set aside to cool.
3. Clean the turkey: Remove giblets and neck. Rinse and pat dry with paper towels.
4. Stuff the bird: Loosely spoon cooled stuffing into the cavity of the turkey (don’t overpack—it needs room to expand). Tie legs together with kitchen twine and tuck wings under the body.
5. Season and roast: Rub turkey with olive oil or butter. Season generously with salt, pepper, garlic and onion powders, and fresh herbs. Place aromatics like onion, lemon, and garlic in the turkey’s cavity around the stuffing.
6. Place the turkey on a rack in a large roasting pan. Pour broth into the bottom of the pan. Tent turkey loosely with foil.
7. Roast the turkey, basting occasionally with pan juices. Remove foil in the last hour to brown the skin.
8. Roast for about 15 minutes per pound, or until a thermometer reads 165°F in the thickest part of the thigh and 160°F in the center of the stuffing.
9. Rest turkey for 20–30 minutes before carving to let juices redistribute.

Servings and Timing

• Servings: 12–14
• Prep Time: 30 minutes
• Cook Time: 3.5 to 4.5 hours (depending on turkey size)
• Rest Time: 30 minutes
• Total Time: 5 hours

Variations

• Cornbread stuffing for a Southern twist
• Add sausage to the stuffing for extra richness
• Use wild rice or quinoa stuffing for a gluten-free version
• Brush turkey with maple butter or herb compound butter for added flavor

Storage/Reheating

• Refrigerator: Store turkey and stuffing separately in airtight containers for up to 4 days
• Freezer: Freeze cooked turkey and stuffing for up to 3 months; thaw overnight in the fridge
• Reheating: Reheat in the oven at 325°F covered with foil, or microwave individual portions until hot

FAQs

How much stuffing should I use?

About 3/4 cup of stuffing per pound of turkey. Don’t overfill—cook extra in a baking dish.

Is it safe to cook stuffing inside the turkey?

Yes, as long as the stuffing reaches 160°F. Use a food thermometer to check.

What size turkey should I buy?

Plan for 1 to 1½ pounds per person, including leftovers.

Can I prep the turkey the day before?

Yes, season and stuff the turkey the night before, cover, and refrigerate.

How do I prevent dry turkey?

Use a meat thermometer, baste regularly, and let the turkey rest before carving.

Can I use store-bought stuffing mix?

Yes, just prepare it according to package directions and let it cool before stuffing.

Do I need to baste the turkey?

Basting every 30–45 minutes helps keep it moist, but it’s optional.

Should I cover the turkey while roasting?

Start covered with foil, then uncover for the final hour to brown the skin.

What if the stuffing isn’t 160°F but the turkey is done?

Scoop stuffing into a baking dish and return it to the oven until it reaches temperature.

What to serve with oven roasted stuffed turkey?

Mashed potatoes, gravy, cranberry sauce, green beans, rolls, and pumpkin pie are classics.

Conclusion

Oven Roasted Stuffed Turkey is a timeless, elegant dish that brings tradition and flavor to the table. Whether it’s Thanksgiving or a special occasion, this recipe delivers juicy meat, crispy skin, and savory stuffing in one memorable meal. With just a little preparation and patience, you’ll create a centerpiece that’s sure to impress.

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