The traditional cooking method for a stuffed turkey is to roast the bird in the oven. Roasting allows you to slow cook the meat while keeping it juicy through basting. Grilling and deep frying are other method you can use to cook a turkey. However, turkeys should remain unstuffed if you are using these methods. If you have the time, you can brine the turkey the night before by allowing it to soak in a saltwater solution overnight.
Step 1
Preheat the oven to 350 degrees Fahrenheit. Move the oven racks to allow adequate room for your roasting pan.
Step 2
Remove the giblets and neck from the defrosted turkey. Run water through the cavity until it runs clear. Pat the turkey dry with paper towels.
Step 3
Prepare the stuffing. You'll need approximately one-half cup of stuffing per pound of turkey. The stuffing should still be warm when placing it inside the cavity of the turkey. Spoon the stuffing loosely into the bird. Never over-stuff since stuffing expands when heated. Tie the drumsticks together with a string to keep the stuffing inside.
Step 4
Place the turkey in a pan on a roasting rack. The roasting rack allows the warm air to circulate around the turkey.
Step 5
Brush the turkey with oil or butter. Season the skin with salt, pepper or a poultry dry rub.
Step 6
Cover the turkey with aluminum foil. Place the turkey in the oven. Baste with the drippings every 30 to 45 minutes to help the bird brown evenly.
Step 7
Remove the aluminum foil for the last 45 minutes of cooking to brown the skin. Use a thermometer to measure the temperature of both the stuffing and thigh of the turkey. Both should reach an internal temperature of 165 degrees Fahrenheit. Cooking times average between three and five hours depending on the size of the turkey. Allow the turkey to rest for 20 minutes before carving. Remove the stuffing and serve.
Things You'll Need
- Turkey
- Stuffing
- Roasting pan with rack
- Meat thermometer
- Baster
- Aluminum foil
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