Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

How to Stuff a Turkey

Learn the best method for stuffing a turkey and ensuring thorough, even cooking for both the stuffing and the bird.

Sarah Breckenridge
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Some cooks prefer not to stuff a turkey, but for those who do there are a few important considerations. In this video you’ll learn the best method for stuffing a turkey and ensuring thorough, even cooking for both the stuffing and the bird.

Some cooks prefer not to stuff a turkey, but for those who do there are a few important considerations. In this video, you’ll learn the best method for stuffing a turkey and ensuring thorough, even cooking for both the stuffing and the bird. 

The technique begins by seasoning the cavity and then loosely packing the cavity with stuffing.

If you’ve made your stuffing ahead of time and refrigerated it, make sure it’s at room temperature, because cold stuffing will take too long to heat up in the oven, and may prevent the turkey from cooking evenly.

Pack the stuffing loosely into the cavity, because it’s going to expand as it cooks. If you pack it firmly now, you’ll end up with a wad of very dense wet bread. You should be able to fit a hand into the top of the cavity. You can also fit a small amount of stuffing into the neck cavity of the bird, though you may need to pin down the skin to keep it in there.

For most recipes, you’ll end up with lots of leftover stuffing. Just spoon it into a greased baking dish and bake alongside the turkey. The stuffing is done when it has reached a temperature of 165 °F.

Remember: A stuffed turkey takes longer to cook, and you must check to make sure the stuffing has cooked all the way through.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks