Apple-Stuffed Turkey
Let Me Tell You About This Turkey (With Apples!)
I’ll be honest: I can’t hear “Apple-Stuffed Turkey” without thinking about that Thanksgiving when Uncle Mark tried to carve the turkey upside down—still can’t explain how he managed that, but hey, it was memorable. I started making this particular version because my kids love sweet apples, and I was tired of the whole sage-and-onion routine (good, but after a few years, sort of same-y, right?). Let’s face it, adding apples makes turkey way less boring. Plus, my kitchen always smells amazing, which is reason enough for me to roast one even if it’s, say, a random weekend in October. And if you accidentally let the apples caramelize a bit too much inside, no one’s going to complain. Trust me, I’ve learned that the hard (but tasty) way.
Why You’ll Probably Love Cooking This (Like I Do)
I tend to make this when people are coming over and I don’t really want to look like I tried too hard, but secretly did. My folks go mad for the apple-stuffing combo (and I think the leftover sandwiches are the real victory). It’s forgiving—which I appreciate because who has time for precise basting schedules? Last year, I forgot the rosemary and no one noticed. Also, if you happen to burn the pan drippings, the gravy still tastes decent—no lie. (Pro tip: just call it “smoky gravy” and act confident.)
Here’s What You’ll Need (Don’t Stress About Brands)
- 1 whole turkey (about 12-14 lbs; I did a 10-pounder once when we were broke—works fine!)
- 3-4 apples, diced—any kind, but Granny Smith or Honeycrisp are my go-tos. My gran swore by Bramleys, though I literally never find them at the store.
- 1 big onion, chopped (red onions add a nice twist if you fancy it)
- 3 stalks celery, sliced (I sometimes leave this out if there’s none left in the crisper—no drama)
- ½ cup raisins or dried cranberries (my neighbor puts in apricots & says it’s great!)
- 1 small loaf day-old bread, cubed—baguette, sourdough, whatever’s on hand (fresh bread works but is a bit mushy, honestly)
- 2-3 cloves garlic, minced—or a massive spoonful of the jarred stuff when I’m lazy
- ½ cup melted butter (I’ve swapped this for olive oil when desperate, it’s okay)
- Handful fresh thyme & sage (dried’s fine, just use a big pinch)
- Salt and a goodly amount of pepper
- 1 cup chicken or veg stock (plus a splash more for basting if you can be bothered)
Here’s How I Do It (Don’t Panic)
- First things first, get your oven heating to 350°F—unless it runs crazy hot like mine, then maybe 325°F. Digression—my oven’s older than my marriage, no joke.
- Pat the turkey dry, stick your hand under the skin if you’re feeling bold, and rub some salt and pepper all over (and in the cavity, too). Don’t worry if it looks a bit weird at this point—it always does!
- Mix apples, celery, onion, bread, raisins, garlic, butter, herbs, salt and pepper in a big bowl. Stir in about half the broth, just enough so it clumps together a bit.
- Spoon that glorious mess inside the turkey. If it doesn’t all fit, I cram some around the legs too, or just bake it in a dish on the side. Actually, I find it works better if there’s a little left to crisp up as stuffing.
- Tie up the legs (kitchen twine is ideal; if you don’t have it, use unwaxed dental floss—done that in a pinch!).
- Plop turkey breast-side up on a roasting pan. Splash a bit of broth in the bottom. (If your roasting pan is missing in action, a big casserole dish and a rack from a toaster oven work.)
- Roast in the oven, basting every hour or so if you remember (confession: I rarely do and it survives). Figure about 13-15 minutes per pound. Cover loosely with foil if it’s getting too brown—though I love the crusty bits.
- Check for doneness: a thermometer poked in the thickest bit should read 165°F, or if you’re me, jab it till juices run clear and hope for the best. Rest it at least 20 minutes before slicing (seriously—don’t skip this or it’ll be a leaky mess).
- Sneak a piece of crispy skin when no one’s looking. That’s not part of the directions but it should be.
Notes I’ve Learned (Usually the Hard Way)
- If the bread’s too fresh, stuffing goes all mushy. Slightly stale is your friend!
- Don’t put stuffing in the bird till you’re ready to roast. Once I stuffed it and left it two hours… not my smartest move.
- I think the apples taste better the next day, when they have a chance to mellow out. Maybe it’s just me?
- Don’t overstuff—otherwise, it’s a pain to carve and the filling ends up somewhere in your lap
Tweaks and Experiments (Some Epic, One Flop)
So, a few times I’ve mixed in chopped walnuts for crunch—very nice. Once tried pears instead of apples but honestly, too sweet for my gang. Herb-wise, you can add rosemary or marjoram, but if you use too much rosemary it can taste like eating a Christmas tree; once was enough for me. Occasionally, I swap the raisins for dried cherries. Oh, and one time I tried gluten-free bread—the flavor was fine but the texture, well, let’s just say there were crickets at dinner.
Equipment: What You Need (And What If You Don’t Have It?)
- Large roasting pan (sometimes my lasagna dish moonlights as a roasting pan—no shame)
- Kitchen twine OR a roll of (clean) string—did dental floss once, but go unflavored!
- Big mixing bowl
- Meat thermometer; or just a sharp knife to poke about
- Foil
Honestly, I once cooked a turkey on a barbecue outside when my oven died. Covered it in foil—took forever. Not recommended unless you’re desperate or stubborn like me. If you need a good roasting rack sub, this little list from The Kitchn saved my bacon (or turkey, ha!).
Storing Leftovers (If You Have Any…)
Pop any leftovers in a lidded container in the fridge, and use within three days. But, honestly, in my house the turkey (and especially the apple stuffing!) never makes it past lunch the next day. If you go wild and have lots left, you can freeze slices wrapped up tight—though the stuffing by itself is best eaten fresh, in my opinion.
How I Serve It
I serve apple-stuffed turkey with roasted potatoes and—no judging—a big bowl of peas because my mum insists. My kids all fight over the crispy stuffing pieces. Every year, I act like it’s a surprise. Oh, and if you want a killer turkey sandwich, slather on some apple chutney (this recipe’s a gem). Sometimes we even eat cold slices straight from the fridge—best midnight snack going if you ask me.
Things I’ve Messed Up (But You Don’t Have To)
- Don’t rush the resting step—once I did and wound up with a river on the cutting board. Lesson learned!
- If you stuff the cavity too tightly, stuffing gets steamed and soggy. Leave some wiggle room, like you would with well-worn jeans.
- Don’t skip tasting the stuffing mixture before it goes in. I once added salt twice by mistake—ouch.
Questions Folks Have Actually Asked Me
- Can I make this with chicken instead of turkey?
- Absolutely—works a charm! Though you might want to halve the recipe so you don’t end up eating it for a week. Actually, small chickens are a bit easier to handle (and faster to roast!).
- Do I need to peel the apples?
- Nah. I never bother, and it saves time. Besides, the skin softens and no one’s complained yet—if they do, tell them it’s rustic.
- What if my turkey’s dry?
- Drizzle some broth on slices before serving, always a winner. Or cover with gravy. Or just call it “extra hearty.” We’ve all been there!
- Can I prep this the night before?
- You can prep the stuffing (just don’t put it in the bird til just before roasting). The turkey itself is best stuffed and cooked fresh, though. Learned that the, um, hard way.
- Can I make this gluten free?
- Yup, swap the bread for GF stuff—but, to level with you, some brands turn soggy. Do a test run if you’ve got fussy eaters. Or maybe serve the stuffing on the side.
And if you want more stuffing ideas (wild ones, like chestnut and chorizo), check out Serious Eats’ stuffing archives. So, go forth and stuff that bird—just keep your sense of humor handy!
Ingredients
- 1 whole turkey (about 12 lbs), thawed and cleaned
- 3 apples, peeled, cored, and chopped
- 1 cup diced celery
- 1 cup chopped onion
- 2 cups cubed day-old bread
- 1/2 cup melted butter
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
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1Preheat oven to 350°F (175°C). Pat the turkey dry with paper towels and set aside.
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2In a large bowl, combine chopped apples, celery, onion, bread cubes, melted butter, parsley, thyme, salt, and pepper. Toss until well mixed.
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3Spoon the apple stuffing mixture into the cavity of the turkey. Do not overfill.
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4Place the turkey breast-side up on a rack in a roasting pan. Tie the legs together with kitchen twine and tuck the wings under the body.
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5Roast the turkey for about 3 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and juices run clear. Baste occasionally with pan juices.
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6Remove from oven and let rest for at least 20 minutes before carving. Serve hot with desired sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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