Get ready for a showstopping centerpiece with this Oven Roasted Stuffed Turkey! If you’re craving a perfectly golden bird filled with savory stuffing, this recipe was made for you. Not only does it deliver juicy, flavorful turkey, but every slice brims with herby aromas and satisfying bites of your favorite stuffing. Whether it’s a classic holiday table or a special Sunday dinner, this iconic dish is loved for its balance of tradition, comfort, and celebration. Your kitchen will fill with irresistible scents that draw everyone to the table, eager for that first slice. Let’s make Oven Roasted Stuffed Turkey the highlight of your gathering!

Oven Roasted Stuffed Turkey Recipe - Recipe Image

Ingredients You’ll Need

Gathering quality ingredients is the master key here! Each component plays an essential role: from the turkey’s tender meat and the fragrant butter-herb rub to the hearty stuffing and veggie aromatics that deepen every bite.

Whole Turkey (12–14 pounds): Choose a fresh or thoroughly thawed turkey for the best texture and flavor.
Unsalted Butter (½ cup, softened): Spreads easily for a golden, flavorful skin and helps the seasonings stick.
Salt (2 teaspoons): Draws out moisture and intensifies every savory note of the meat and stuffing.
Black Pepper (1 teaspoon): Adds a gentle heat and depth to the turkey.
Garlic Powder (1 teaspoon): Delivers a touch of smoky warmth and complexity.
Paprika (1 teaspoon): Boosts color and brings a beautiful, subtle sweetness.
Dried Thyme (1 teaspoon): Infuses earthy, slightly minty hints—classic for poultry.
Dried Rosemary (1 teaspoon): Adds piney flavors that perfectly balance rich turkey.
Dried Sage (1 teaspoon): Essential for that savory, nostalgic Thanksgiving taste.
Onion (1, quartered): Releases savory vapors as it roasts, sending aroma through the turkey and stuffing.
Celery Stalks (2, chopped): Offer mild bitterness and a classic stuffing crunch.
Carrots (2, chopped): Add subtle sweetness and color to your roasting pan juices.
Lemon (1, quartered): Lends brightness and balances all the rich flavors.
Prepared Stuffing (4 cups): Use your favorite homemade or boxed version for that comforting filling.
Low-Sodium Chicken Broth (2 cups): Keeps everything moist and forms the foundation for delicious pan drippings.

How to Make Oven Roasted Stuffed Turkey

Step 1: Prep the Turkey

First, make sure your turkey is completely thawed if it was frozen—this ensures even roasting. Remove the giblets and neck from the cavity (save them for gravy if you like!), rinse the turkey under cold water, and dry it thoroughly with paper towels. A dry turkey means crispier skin and more even browning, which is exactly what you want for your Oven Roasted Stuffed Turkey.

Step 2: Mix the Herb Butter

In a bowl, combine the softened butter with salt, black pepper, garlic powder, paprika, thyme, rosemary, and sage. Mix until everything is well incorporated. This fragrant butter will deliver unbeatable flavor and a gorgeous bronzed turkey skin.

Step 3: Season the Turkey

Carefully loosen the skin over the turkey breast using your fingers, working gently so you don’t tear the skin. Rub about half of your seasoned butter mixture under the skin, directly onto the breast meat—this infuses it with flavor and moisture. Use the remaining butter to massage all over the outside of the turkey for a luscious, seasoned crust.

Step 4: Stuff and Flavor

Fill the main cavity loosely with your prepared stuffing. Don’t pack it tightly—a little room allows air to circulate and ensures the stuffing cooks through. Next, tuck the onion, lemon, celery, and carrots around the stuffing inside the cavity. These aromatics steam as the turkey roasts, infusing both the stuffing and the bird with subtle sweetness and zest.

Step 5: Truss and Arrange

Use kitchen twine to tie the turkey’s legs together—it helps the bird hold its shape and cook evenly. Fold or tuck the wing tips under the body so they don’t burn. Place your bird breast-side up on a roasting rack set in a large roasting pan. This setup guarantees the air circulates beautifully and your turkey roasts perfectly on all sides.

Step 6: Add Broth and Roast

Pour the chicken broth into the bottom of the roasting pan. This keeps the turkey moist, prevents burning, and gives you fantastic juices for basting and gravy. Tent the turkey loosely with aluminum foil to shield the skin during the initial roast. Pop it in your preheated oven at 325°F (165°C).

Step 7: Baste and Finish

Roast your Oven Roasted Stuffed Turkey for about 3 to 3½ hours, basting every 30–45 minutes with those delicious pan juices. For the last 30–45 minutes, remove the foil so the skin becomes golden and crispy. Your turkey is ready when an instant-read thermometer plunged into the thickest part of the thigh (without touching bone) reads 165°F (74°C).

Step 8: Rest and Carve

Once out of the oven, let your oven roasted stuffed turkey rest for at least 20 minutes. Resting is crucial—it lets the juices settle, so you’ll end up with moist slices in each and every serving. After that, carve as desired and get ready for applause!

How to Serve Oven Roasted Stuffed Turkey

Garnishes

Brighten your platter by sprinkling chopped fresh parsley, thyme sprigs, or even a touch of fresh rosemary over the turkey for that just-picked look. A handful of pomegranate seeds or thin lemon slices scattered around the bird make the Oven Roasted Stuffed Turkey truly eye-catching. These touches perk up the aroma and look irresistible on your table.

Side Dishes

The classics truly shine here! Pair your turkey with creamy mashed potatoes, tart cranberry sauce, roasted Brussels sprouts, or fluffy dinner rolls. A bowl of perfectly seasoned green beans or a sweet potato casserole completes the feast. Don’t forget extra gravy—after all, those savory pan drippings are pure gold with your Oven Roasted Stuffed Turkey.

Creative Ways to Present

For a breathtaking centerpiece, arrange slices of the thickest, juiciest part on a pretty platter, surrounded by the stuffing and some of the roasted vegetables from the pan. Serve stuffing scooped right from the bird for a dramatic tableside moment, or arrange mini bowls of stuffing for each guest. If you love rustic beauty, let the whole turkey rest on a bed of herby sprigs and citrus slices before carving at the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Oven Roasted Stuffed Turkey in airtight containers in the fridge within two hours of serving. Keep the turkey and stuffing separate if possible to preserve texture, and enjoy them within 3–4 days for best flavor and freshness.

Freezing

Freezing is your best friend for savoring turkey later! Cool the meat and stuffing completely, then wrap portions tightly in foil or freezer-safe bags. They can be stored for up to three months. Thaw overnight in the refrigerator before reheating for the juiciest results.

Reheating

For best results, reheat turkey leftovers in a covered baking dish with a splash of chicken broth (or pan drippings, if you saved some!) at 325°F until warmed through. The moisture keeps the meat from drying out. You can microwave smaller portions, but oven reheating really preserves that just-roasted tenderness.

FAQs

Do I really need to loosely pack the stuffing in the turkey?

Yes, leaving some space in the cavity allows hot air to circulate, which means your stuffing will cook evenly and safely. Overpacking can lead to undercooked stuffing, even if the turkey is done.

What if my turkey is larger or smaller than 12–14 pounds?

Not to worry—just adjust your roasting time accordingly. For every pound over or under, add or subtract about 13–15 minutes of cooking time. Always rely on a thermometer for perfect doneness!

How do I keep the turkey breast from drying out?

Basting regularly with pan juices and covering the turkey with foil during most of the roasting time locks in moisture. Rubbing butter under the skin also works wonders for keeping the breast juicy and flavorful.

Is it okay to use store-bought stuffing mix?

Absolutely! Use your favorite boxed mix or make stuffing from scratch—either works for this Oven Roasted Stuffed Turkey. Feel free to add a handful of sautéed onions, celery, or fresh herbs to personalize a boxed mix.

Can I make the turkey the day before and reheat?

Yes! Roast your turkey, cool it, and refrigerate. Before serving, reheat covered with some broth at 325°F until hot. This can actually deepen the flavor and free you up for more holiday fun the next day!

Final Thoughts

I truly hope this Oven Roasted Stuffed Turkey becomes a beloved classic in your kitchen, just as it has in mine. There’s something magical about presenting a perfectly golden bird stuffed with all your favorite flavors—memories are made around moments like these. Give it a try, and let the delicious traditions begin!

Oven Roasted Stuffed Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 10 reviews

Author: Emma
Total Time: 4 hours
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Oven Roasted Stuffed Turkey recipe is a classic choice for a holiday meal, especially Thanksgiving. The turkey is seasoned with a flavorful herb butter, stuffed with your favorite stuffing, and roasted to juicy perfection. Follow these simple steps to create a delicious centerpiece for your festive table.

Ingredients

Scale

Main Seasoned Turkey:

1 whole turkey (12–14 pounds), thawed if frozen
½ cup unsalted butter, softened
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage

Stuffing and Aromatics:

1 onion, quartered
2 celery stalks, chopped
2 carrots, chopped
1 lemon, quartered
4 cups prepared stuffing (your favorite recipe or boxed)
2 cups low-sodium chicken broth

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Instructions

Preheat the Oven: Preheat the oven to 325°F (165°C).
Prepare the Turkey: Remove giblets and pat turkey dry. Mix butter and seasonings, then rub under the skin and all over the turkey.
Stuff the Turkey: Fill the main cavity with stuffing and place onion, lemon, celery, and carrots around it. Tie legs and tuck wings.
Roast the Turkey: Place turkey on a rack in a roasting pan, pour broth in the pan, cover with foil, and roast. Remove foil to brown the skin.
Check for Doneness: Use a meat thermometer; the turkey is done at 165°F (74°C).
Rest and Carve: Let the turkey rest before carving.