Easy Beginner’s Turkey with Stuffing: A Delicious Holiday Feast

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Despite the constant arguments over bread bases and add-ons, the difference between stuffing and dressing can be summed up with one easy question: Where does the stuffing end up? Does it get roasted inside the turkey (in which case it’s called “stuffing”), or does it get cooked in a different dish (and is called “dressing”)?

There are pros and cons to both cooking styles. The main benefits of stuffing the birds are that it’s incredibly moist and has a Thanksgiving-worthy appearance. However, because the stuffing contains raw eggs and raw turkey touches it, cooking it to 165 degrees F is necessary to be safe. This means that the birds will have to cook to an even higher temperature, which could result in a potentially dry bird.

If you cook the stuffing outside the turkey, first of all, its no longer “stuffing” — its “dressing. If you want to achieve that Thanksgiving-esque turkey-cornucopia look, you can loosely stuff the inside of the turkey with aromatics and it will cook more consistently. Additionally, the stuffing must be cooked outside of the turkey if you intend to fry or spatchcock it.

But how do you reconcile an evenly cooked bird with not-as-moist dressing? The answer, readers, is turkey stock. Have a little extra stock on hand and drizzle it generously over the dressing before baking. Voila: moist dressing, no turkey cavity required.

This recipe for Easy Beginner’s Turkey with Stuffing is perfect for those who want a delicious and impressive holiday meal without all the fuss. It’s simple enough for even the most novice cooks, yet flavorful enough to please even the most discerning palates.

Ingredients:

  • 12-pound whole turkey
  • 1 ½ cups water
  • 5 tablespoons butter, divided
  • 1 (6-ounce) package dry bread stuffing mix
  • 1 cup chopped celery
  • ¼ cup chopped onion
  • 4 slices toasted white bread, torn into small pieces
  • Salt and ground black pepper to taste
  • 2 tablespoons vegetable oil

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Remove and discard the giblets. Rinse the turkey and pat it dry with paper towels. Place the turkey in a shallow roasting pan.
  3. In a medium saucepan, bring water and 4 tablespoons butter to a boil. Stir in the stuffing mix, cover, remove from the heat, and let it rest for 5 minutes.
  4. While the stuffing is resting, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the celery and onion, and cook and stir until tender, about 5 to 7 minutes.
  5. Add the cooked vegetables to the stuffing. Mix in the toasted bread pieces and season with salt and pepper.
  6. Loosely scoop the stuffing into the body and neck cavities of the turkey. Rub the exterior of the turkey with vegetable oil and loosely cover it with aluminum foil.
  7. Roast the turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C), about 3 1/2 to 4 hours. Remove the foil during the last 30 minutes of cooking to brown the bird.

Tips:

  • Adjust the cooking time for different-sized birds. For a smaller turkey, you’ll need to reduce the cooking time. For a larger turkey, you’ll need to increase the cooking time.
  • Don’t stuff the turkey the night before. This can increase the risk of foodborne illness. Instead, stuff the turkey just before you roast it.
  • Make sure the stuffing reaches an internal temperature of 165 degrees F. This is essential for food safety.
  • Serve the turkey with your favorite holiday side dishes. Some popular options include mashed potatoes, green bean casserole, and cranberry sauce.

Additional Resources:

Enjoy your delicious and easy Easy Beginner’s Turkey with Stuffing!

Should You Cook Your Stuffing Inside or Outside Your Turkey?

FAQ

Is it better to cook the stuffing inside or outside of the turkey and why?

For this reason, many experts recommend baking the stuffing outside the bird, where it can easily be cooked to 165°F and is less likely to harbor bacteria.

Can you cook stuffing and turkey at the same time?

You can cook the bird and the bread in the same pan with delicious results. Published Nov. 14, 2022.

Can you leave stuffing in uncooked turkey?

Check the internal temperature of the whole chicken or turkey in the innermost part of the thigh and wing and the thickest part of the breast. Harmful bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F possibly resulting in foodborne illness.

Does cooking stuffing in turkey dry it out?

This can transfer bacteria into the stuffing, which means you have to prolong the cooking time to ensure the stuffing reaches a safe temperature. That extra cooking involves passing heat through the turkey meat for longer than is necessary. This can result in the meat drying up.

Related posts:

  1. What is Turkey Tenderloin?
  2. How to Cure a Turkey: Two Delicious Methods for a Flavorful Feast
  3. How Long Can You Brine Turkey Wings: A Comprehensive Guide
  4. Armadillos and Turkey Eggs: A Rare Dietary Encounter

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