Advertisement
Ingredients
Ingredient Checklist
Directions
Instructions Checklist- Step 1
Remove turkey from refrigerator and let stand for 2 hours at room temperature.
Advertisement
-
Step 2
Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
- Step 3
Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
- Step 4
In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
- Step 5
Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
- Step 6
After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
-
Step 7
After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
- Step 8
When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make gravy using the vegetables while the turkey rests.
Here, our Test Kitchen experts share their top tips for how to cook a stuffed turkey, including time and temperature suggestions.
Updated on October 11, 2022
Wondering what's the right cooking time per pound for your stuffed turkey? You've come to the right place. Most of us are more familiar with cooking turkey or chicken breasts than we are with cooking a whole bird. And since you probably only roast a turkey once or twice a year, it can be a challenge to master roasting a perfectly juicy bird. The plot thickens when you introduce stuffing into the picture. So if you're wondering how long to cook a stuffed turkey, or you're feeling intimidated by even the thought, you've come to the right place. We've tapped our Test Kitchen pros to dish about everything you need to know for cooking a stuffed turkey to the perfect temperature, including food safety tips. Ready, set, roast.
Andy LyonsCooking Time for a Stuffed Turkey
You've selected your favorite stuffing recipe, dressed the turkey in a turkey rub, and stuffed the bird. The oven is preheating, your make-ahead sides are set, and the pies are cooling on a rack. You're almost there. But what's the cooking time for the turkey? Take a moment to pat yourself on the back, because you're almost there. We're sharing exactly how long you should cook a stuffed turkey.
First, what's the cooking time per pound for a stuffed turkey? Using a 325°F oven, here's a rough per pound guide from the pros at foodsafety.gov. These stuffed turkey cooking times have been tested and proven to work well by our Test Kitchen team:
- For 10- to 12-pound turkey, roast 3¼ hours to 3½ hours.
- For 12- to 14-pound turkey, roast 3½ to 4 hours.
- For 14- to 18-pound turkey, roast 4 to 4¼ hours.
- For 18- to 20-pound turkey, roast 4¼ to 4¾ hours.
- For 20- to 24-pound turkey, roast 4¾ to 5¼ hours.
The safest way to determine your exact roasting time is by checking every 15 minutes or so after the 3-hour mark using a meat thermometer. This probe thermometer (Target) lets you keep an eye on the turkey temp without opening and closing the oven. When cooking a stuffed turkey, the temperature should read 165°F in the stuffing, 170°F in the breast, and 175°F in the thigh. Note that after removing the turkey from the oven, the temperature of the meat will rise about 5°F.
BHG. / Julie Bang
For the most delicious results, place a loose foil cover over your turkey and let it stand for about 10 minutes before carving. This ensures the meat has time to rest. Be sure to remove the stuffing before carving and add it to a separate serving dish. If you follow these tips for how to cook a stuffed turkey, you're sure to serve a perfectly roasted dinner every time.