Seasonal & Festive Thanksgiving Herb Stuffed Turkey

Name: Seasonal & Festive Thanksgiving Herb Stuffed Turkey
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 1 whole turkey (12-14 pounds); 1 cup unsalted butter, softened; 1 cup chopped onions; 1 cup chopped celery; 4 cups bread cubes (day-old preferred); 1/4 cup fresh parsley, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh sage, chopped; Salt and pepper to taste; 2 cups chicken broth; 1 tablespoon olive oil

Highlighted under: Seasonal Treats Studio

I always look forward to Thanksgiving because it brings family together and creates cherished memories around the dinner table. Making this herb stuffed turkey is my favorite part of the preparations, as the aroma of fresh herbs and roasting meat fills my home. The combination of thyme, rosemary, and sage in the stuffing not only enhances the turkey's flavor but also adds a comforting warmth to the entire meal. This recipe has become a beloved tradition in our family, and I can't wait to share it with you!

Created by

Noemi Turner

Last updated on 2026-01-26T21:45:34.522Z

Preparing this Thanksgiving herb stuffed turkey is more than just a recipe; it's a celebration of flavors that brings everyone together. I remember the first time I made it—I was nervous, but the rich combination of herbs worked beautifully, infusing the turkey with a depth of flavor that everyone loved. The secret is letting the herbs and butter meld together before spreading them under the skin, ensuring every bite is delightfully moist and aromatic.

Every family has its own traditions, and this turkey is mine. I've experimented with various stuffing ingredients over the years, but the classic blend of herbs always results in the best outcome. I also find that allowing the turkey to rest before carving makes a huge difference in juiciness, giving you a picture-perfect presentation at the dinner table. Trust me; this turkey is worth all the effort!

        Why You Will Love This Recipe
        Aromatic herb stuffing that fills the turkey with flavor
Juicy and tender meat that melts in your mouth
A centerpiece that impresses guests and family alike

      

Choosing the Right Turkey

Selecting a high-quality turkey is crucial for the best results. When possible, opt for a fresh turkey rather than frozen, as this can greatly influence the meat's flavor and texture. I recommend discussing with your butcher about various options like heritage breeds or organic turkeys – these often have richer flavors and a more satisfying texture. If you must use a frozen turkey, ensure it's fully thawed in the refrigerator for several days prior to cooking for even cooking and tenderness.

Additionally, consider the size of the turkey based on your guest list. A general rule is to allocate 1 pound of turkey per person to ensure there are enough leftovers for those delightful turkey sandwiches. For a 12-14 pound turkey, about 8-10 people could be comfortably served. When shopping, check for any added solutions or preservatives on the label; a simple, minimally processed turkey will produce the best flavor.

The Importance of Resting

Resting the turkey after roasting is a vital step that shouldn’t be overlooked. Allowing the turkey to rest for at least 20 minutes before carving helps to redistribute the juices throughout the meat, resulting in a moist, flavorful turkey. If you’re short on time, a minimum of 10 minutes is acceptable, but more time is always better. Cover the turkey loosely with aluminum foil to keep it warm without steaming the skin.

During this resting phase, you can prepare the gravy, utilizing the flavorful drippings left in the roasting pan. Pour off excess fat, then scrape up any browned bits to deepen the flavor. This resting and preparation period improves both the presentation and taste of the meal, making each slice of turkey more succulent and full of flavor.

Ingredients

Turkey and Stuffing Ingredients

1 whole turkey (12-14 pounds)
1 cup unsalted butter, softened
1 cup chopped onions
1 cup chopped celery
4 cups bread cubes (day-old preferred)
1/4 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
Salt and pepper to taste
2 cups chicken broth
1 tablespoon olive oil

Instructions

Prepare the Turkey

Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes. Rinse the turkey inside and out with cold water, then pat it dry with paper towels.

Make the Herb Butter

In a large bowl, mix the softened butter with the chopped herbs, salt, and pepper. Use your hands to gently loosen the skin on the turkey breast and thighs. Spread the herb butter evenly beneath the skin and over the outside of the turkey.

Prepare the Stuffing

In a large skillet, heat olive oil over medium heat. Add the chopped onions and celery, cooking until soft. In a large bowl, combine the cooked vegetables, bread cubes, parsley, thyme, rosemary, sage, and enough chicken broth to moisten the stuffing.

Season with salt and pepper.

Stuff the Turkey

Loosely fill the turkey cavity with the stuffing mixture, saving any extra for a side dish. Secure the cavity with kitchen twine and tuck the wings under the turkey.

Roast the Turkey

Place the turkey in a roasting pan, breast-side up. Roast in the preheated oven for about 3 hours or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with its juices.

Rest and Serve

Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This resting period helps retain the juices for a flavorful meal.

Pro Tips

For an extra flavor boost, consider adding chopped dried fruits like cranberries or apricots to the stuffing. If you're short on time, you can prepare the stuffing the day before and refrigerate it until you're ready to use it.

Storage and Make-Ahead Tips

If you want to prepare ahead of time, the stuffing can be made a day in advance and stored in the refrigerator. Just ensure to let it come to room temperature before stuffing the turkey, as cold stuffing can affect cooking time. Additionally, if you're preparing a large feast, consider prepping the herb butter and stuffing ingredients the night before, so you can smoothly transition into roasting day.

Leftovers can be stored in airtight containers in the refrigerator for up to four days. Alternatively, for longer storage, slice the turkey and freeze portions in freezer bags, ensuring to remove excess air. This way, you'll have turkey ready to use in soups, sandwiches, or casseroles for weeks to come.

Variations on the Herb Stuffing

Feel free to customize the stuffing to suit your taste or dietary preferences. For a sweeter note, incorporate dried fruits such as cranberries or apricots into the mixture. For those looking for a gluten-free alternative, using gluten-free bread or cornbread as a base for your stuffing can be just as delicious while catering to dietary restrictions.

You can also swap out herbs based on what you have available or prefer. For example, adding sage and thyme creates a classic flavor, but experimenting with herbs like tarragon or oregano can give the stuffing a unique profile that may surprise your guests. Consider adding chopped nuts like walnuts or pecans for a delightful crunch and additional flavor.

Questions About Recipes

→ How long should I cook a stuffed turkey?

A stuffed turkey typically takes about 13-15 minutes per pound at 325°F. Make sure the internal temperature of the stuffing reaches 165°F.

→ Can I prepare the herb butter in advance?

Absolutely! You can prepare the herb butter up to a day before and store it in the refrigerator.

→ What can I do if the turkey skin starts browning too quickly?

If the turkey skin is browning too quickly, cover it loosely with aluminum foil for the remainder of the cooking time.

→ Is it better to brine the turkey beforehand?

Brining can enhance moisture and flavor, but if you’re using a good herb butter and proper cooking techniques, it's not strictly necessary.