Easy Beginner's Turkey with Stuffing


This turkey and stuffing recipe is easy to make. It's great for beginners, but experts will find it equally delicious. Adjust the cooking time for different-sized birds.

Prep Time:
20 mins
Cook Time:
3 hrs 40 mins
Total Time:
4 hrs

Stuffing a turkey isn't as hard as it seems — you just need a good recipe. That's where we come in! This turkey with stuffing recipe is perfect for beginners and old pros alike.

a mid level view of a golden brown turkey on a white oval platter, filled with traditional stuffing.
Oana Ennis/Allrecipes

Turkey With Stuffing Ingredients

Here's what you'll need to make this delicious turkey with stuffing:

· Turkey: This recipe was written for a 12-pound turkey. If your bird is larger or smaller, you'll need to adjust your cooking time.
· Stuffing mix: Packaged dry bread stuffing mix is usually located on the baking aisle or on the grain aisle at the grocery store. If it's not there, try the instant food section.
· Butter: Butter adds richness and flavor to the stuffing mix.
· Vegetables: You'll need diced onion and celery.
· Bread: Toast sliced white bread, then tear it into pieces.
· Seasonings: This easy turkey with stuffing is simply seasoned with salt and pepper.
· Oil: Rub the turkey with vegetable oil before roasting to add moisture, ensuring a juicy bird.

How to Stuff a Turkey

a top-down view of a stuffed roast turkey
"Was awesome; everyone enjoyed it!".

There are a few safety rules you must follow when you stuff a turkey: Stuff the turkey just before you roast it (not the night before), never put uncooked meat inside the uncooked bird, and always use a meat thermometer to ensure the center of the stuffing reaches at least 165 degrees F.

Get detailed instructions (with step-by-step photos): How to Stuff a Turkey

How to Make Turkey With Stuffing

Unsure how to stuff a turkey? You're in luck. You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this turkey with stuffing.

1. Prepare turkey: Remove and discard the giblets. Pat the turkey dry with paper towels and place it in a roasting pan.
2. Prepare stuffing: Bring the water and butter to a boil. Stir in the stuffing mix, cover, remove from heat, and let rest for 5 minutes. Meanwhile, cook the celery and onion in butter. Add the cooked veggies to the stuffing. Stir in bread pieces, salt, and pepper.
3. Stuff turkey: Stuff the bread mixture into the body and neck cavities of the turkey. Rub the skin with vegetable oil.
4. Roast turkey: Loosely cover the bird with aluminum foil. Roast the stuffed turkey in a preheated oven until the thickest part of the thigh reaches 180 degrees F and the interior of the stuffing reaches 165 degrees F. Remove the foil during the last 30 minutes of roasting to brown the skin.

What to Serve With Stuffed Turkey

This stuffed turkey will pair perfectly with all your holiday favorites, such as green bean casserole and cranberry sauce. Explore these mouthwatering collections for delicious inspiration:

· 15 Best Easy Thanksgiving Side Dishes
· The 10 Essential Thanksgiving Dishes for a Traditional Holiday Spread
· Our 15 Best Veggie Side Dishes for Thanksgiving Dinner

Allrecipes Community Tips and Praise

"This is my first time making a turkey," says one Allrecipes community member. "My family loves it! I brushed the outside of the turkey with melted unsalted butter instead of vegetable oil and it gave it a nice golden color."

"I used this recipe for Thanksgiving AND Christmas last year, and it worked perfectly," according to MOTTSBELA. "The turkey and stuffing were moist and delicious."

"We love, love, love the stuffing," raves Alisha. "We have been using it for four years now and it never gets old. The only thing I do differently is use wheat bread crumbs."

Editorial contributions by Corey Williams


  • 12 pounds 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Remove and discard giblets. Rinse turkey and pat dry with paper towels. Place turkey in a shallow roasting pan.

  3. Bring water and 4 tablespoons butter to a boil in a medium saucepan. Stir in stuffing mix, cover, remove from the heat, and let rest for 5 minutes.

  4. While stuffing is resting, melt remaining 1 tablespoon butter in a medium saucepan over medium heat. Add celery and onion; cook and stir until tender, 5 to 7 minutes.

  5. Add celery and onion to the stuffing. Mix in toasted bread pieces and season with salt and pepper.

  6. Loosely scoop stuffing into the body and neck cavities of the turkey. Rub exterior of the turkey with vegetable oil and loosely cover with aluminum foil.

  7. Roast turkey in the preheated oven until an instant-read thermometer inserted in 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 foil during the last 30 minutes of cooking to brown the bird.

    a mid level view of a golden brown turkey on a white oval platter, filled with traditional stuffing.
    Oana Ennis/Allrecipes

Nutrition Facts (per serving)

835 Calories
40g Fat
16g Carbs
95g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 835
% Daily Value *
Total Fat 40g 52%
Saturated Fat 11g 57%
Cholesterol 311mg 104%
Sodium 593mg 26%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 95g
Vitamin C 1mg 3%
Calcium 100mg 8%
Iron 7mg 41%
Potassium 1282mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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