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Cooking A Whole, Stuffed Turkey




Source of Recipe


Better Homes & Gardens


List of Ingredients




Do not stuff the bird before you are ready to begin roasting. Rinse the bird thoroughly on outside as well as inside the body and neck cavities. Pat dry. Spoon some stuffing loosely into the neck cavity. Pull neck skin to back and fasten with a small skewer. Lightly spoon stuffing into body cavity. (Allow about ¾ cup stuffing for each 1 pound of ready-to-cook bird.) It is important to spoon stuffing loosely into the bird to allow room for it to expand during roasting. If the stuffing is too tightly packed, it will not reach a safe temperature by the time the turkey is done.

If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail. Twist wing tips under the back.

Place bird, breast side up, on a rack in a shallow roasting pan; brush with cooking oil and, if desired, sprinkle with a crushed dried herb such as thyme or oregano. Insert an oven-going meat thermometer into center of one of the inside thigh muscles. The bulb should not touch the bone. (Or test temperature of cooked bird with a quick-read thermometer.) Cover with foil, leaving air space between bird and foil. Press foil lightly at ends of drumsticks and neck.

Roast in an uncovered pan in a 325 degrees F. oven. Allow 15 to 45 minutes more roasting time than for unstuffed birds. When bird is two-thirds done, cut the band of skin or string between drumsticks. Uncover the bird for last 45 minutes of cooking. Continue roasting until the meat thermometer registers 180 degrees F., or until drumsticks move easily in their sockets and juices run clear. (For a more accurate temperature reading, push in the thermometer a little farther. If the temperature drops, continue cooking. If it stays the same, the meat is done.) For added safety, also take the temperature of the center of the stuffing. The temperature should be 170 degrees F. Remove bird from the oven and cover it with foil. Let stand 15 to 20 minutes before carving.



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