Every year, there’s a different newfangled way to cook turkey, from brining it in salted water overnight to dropping it into a deep fryer. We grew up with this recipe for traditional Thanksgiving turkey with a New England stuffing and prefer its simplicity and the way it infuses the house with a delicious aroma as it slowly cooks. Some people prefer to add sausage to their stuffing; here, we stick to a simpler style, with chopped apples and fragrant herbs that are naturally moistened from the turkey drippings. We use our Farmhouse Whole Wheat Honey Bread (page 148 of The Vermont Country Store Cookbook) but any good honest loaf of country bread will do.
Grandmother Wilcox’s trick to keeping the turkey meat moist and evenly cooked was to cover it with cheesecloth saturated with melted lard (we use butter or olive oil), as described in this recipe. Always select a fresh free-range turkey from a nearby farm — the taste is completely worth it.
The day before you plan to make the stuffing, slice the loaf and cut the bread into ½-inch cubes (you should have about 8 cups bread cubes). Spread out the cubes on a rimmed baking sheet to dry and harden. If you want to dry the cubes on the day of cooking, place them in a preheated 250-degree oven for 20 minutes, stirring halfway through.
An hour before roasting, take the turkey out of the fridge. Remove the bag of giblets and pat dry inside and out with paper towels. Sprinkle the interior of giblets and pat dry inside and out with paper towels. Sprinkle the interior with the herb salt and set the turkey breast side up on a roasting rack in a large roasting pan. This will help the meat cook more for evenly because it dries out the skin, which promotes browning and crisping.
In a large skillet, melt 8 tablespoons of the butter over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the celery and the apples and cook for 5 minutes more, then add the herbs, table salt, and pepper. Transfer the bread cubes to a large bowl, add the mixture from the pan, and toss with a wooden spoon or both hands to mix well.
Spoon the stuffing into the turkey, pressing to fill, but be careful not to stuff it too full — the stuffing will expand as it cooks. Truss the legs together with kitchen twine and tuck the wings under the bird. Cut off a piece of cheesecloth that will cover the bird and be long enough to rest in the pan. In a small saucepan, heat the stock with the 1 cup melted butter.
Immerse the cheesecloth in the stock and butter, then evenly spread it over the bird, tucking the edges alongside the bird. Pour the remaining stock-butter mixture over the bird, keeping the edges of the cheesecloth immersed while it cooks. The juices will wick up through the cotton weave, to crisp up the skin and turn it a beautiful deep golden brown, while keeping the meat moist and evenly cooked.
Roast the turkey for 45 minutes, tilting the pan to capture the stock and butter juice, and with a turkey baster, scooping up the liquids and releasing them on top of the turkey.
The rule of thumb for cooking a turkey is 13 minutes per pound. This 15-pound turkey should take about 3 hours to cook. To make sure the turkey is fully cooked through, check its temperature with a meat thermometer in three places — the breast, the outer thigh, and the inside thigh — to be sure it registers at least 165 degrees. If any place is under that temperature, put the turkey back in the oven for 20 minutes more. Shield the breast meat with aluminum foil, if needed, to keep it from overcooking.
Once you determine that the turkey is cooked, remove it from the oven and let it rest in the roasting pan for 10 minutes before transferring to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes more. This gives time for the juices to be reabsorbed into the muscle tissue so the meat is firm, making the turkey easier to slice and juicier.
Before you carve, spoon out all of the stuffing and transfer to a heated serving dish. You can keep the stuffing in the turned-off oven while you carve the turkey.
One Final Note: Once you sit down at the table and finish your meal, the leftover meat needs to be refrigerated within 2 hours of cooking. Leftover stuffing and meat can be mixed together with gravy to make a wonderful casserole the next day.
Got a bigger (or smaller) bird? Below, you’ll find some helpful cooking time and temperature conversions.
Hey there, holiday cooks! If you’re wonderin’ if you can stuff a turkey with apples, lemme tell ya straight up—yes, you absolutely can, and it’s gonna blow your mind I’m talkin’ a juicy, flavorful bird that’ll have your family beggin’ for seconds before they even finish their first plate. Apples bring this magical mix of moisture and sweet-tart goodness that makes your turkey the star of the Thanksgiving or Christmas table Me and my crew at home have been doin’ this for years, and trust me, once you try it, there ain’t no goin’ back.
In this post, we’re divin’ deep into why apples work like a charm, how to pick the right ones, a step-by-step on stuffin’ that bird, and some killer flavor twists to make it your own. Plus, I’ll toss in some safety tips so you don’t mess up, and a few ideas for servin’ it up. So, grab a cup of coffee (or somethin’ stronger if you’re already stressin’ about the holiday menu), and let’s get cookin’!
Why Stuff a Turkey with Apples? It’s All About the Juicy Vibes
Alright let’s break down why apples are the secret weapon you didn’t know you needed for your holiday turkey. I stumbled on this trick a few Thanksgivings ago when I was desperate to keep my bird from turnin’ into a dry disaster. Here’s the deal
- Moisture Like Whoa: Apples are packed with juice, and when they roast inside your turkey, they release all that liquid right into the meat. It’s like a built-in baster keepin’ things tender and succulent.
- Flavor That Pops: That sweet-tart taste of apples plays off the savory turkey in a way that’s just chef’s kiss. It ain’t overpowerin’—it’s a perfect balance.
- Smells Like Holiday Heaven: As them apples cook, they fill your kitchen with an aroma that screams fall and festive. It’s like lightin’ a holiday candle, but better ‘cause you can eat it.
- Easy-Peasy Bonus: Stuffin’ with apples means you don’t gotta whip up a separate stuffing dish if you’re short on time. It’s flavor built right in, fam.
I remember one year, my turkey came out so moist folks thought I’d injected it with some fancy broth. Nope, just good ol’ apples doin’ their thang. So, if you’re lookin’ to level up your bird with minimal effort, this is the way.
Pickin’ the Perfect Apples: Don’t Grab Just Any Fruit
Not all apples are created equal when it comes to stuffin’ a turkey. You don’t wanna end up with mushy mess or somethin’ that overpowers the meat. Here’s what I’ve learned after a few trial-and-error holidays (yeah, I’ve had my share of kitchen flops):
- Go Firm and Tart: You need apples that hold their shape when roasted. Granny Smith is my go-to ‘cause it’s tart and crisp, givin’ a nice contrast to the rich turkey. Honeycrisp works great too, with a sweet-tart balance.
- Other Good Picks: Pink Lady and Fuji are solid choices if you want a bit more sweetness but still got that firmness. Braeburn’s another winner for its aromatic kick.
- Avoid the Mushy Ones: Stay away from Red Delicious or anything too soft. They turn to applesauce in there, and trust me, carvin’ a turkey with gooey fillin’ ain’t fun.
- Skip Overpowerin’ Flavors: Some apples, like McIntosh, got a strong taste that can steal the show from your turkey. Keep it complementary, not dominatin’.
Pro tip from yours truly Grab a mix of tart and sweet if you’re feelin’ fancy. Like, a couple Granny Smiths with a Honeycrisp for a lil’ complexity Just make sure they’re fresh—old apples lose their juice, and that’s the whole point!
How to Stuff a Turkey with Apples: Step-by-Step for Even the Newbies
Now, let’s get to the nitty-gritty. Stuffin’ a turkey with apples ain’t rocket science, but there’s a few steps to get it right. I’ve burned my fair share of birds learnin’ this, so follow along and save yourself the headache. Here’s how we do it at my house:
1. Prep Them Apples
- Core your apples and cut ‘em into quarters or big 1-inch chunks. Don’t make ‘em too small or they’ll disintegrate.
- Toss ‘em in a bowl with a splash of lemon juice to keep ‘em from brownin’ while you mess with the turkey. I usually do 3-4 apples for a 12-14 pound bird, dependin’ on size.
2. Get That Turkey Ready
- Make sure your turkey’s thawed if it was frozen. Takes about 3-4 days in the fridge for a 12-pounder, so plan ahead. Ain’t nobody got time for a half-frozen bird on the big day.
- Remove the neck and giblets from the cavity (save ‘em for gravy if you’re into that). Pat the whole thing dry with paper towels—inside and out. Wet skin don’t crisp up nice.
3. Loosen the Skin for Extra Flavor
- Gently slide your fingers between the skin and the breast meat to create a lil’ pocket. Don’t rip it, just ease it open. I like to stuff some apple chunks right in there so the juice seeps straight into the white meat.
- Push the skin back down and secure with toothpicks if it’s flappin’ around.
4. Stuff the Cavities
- Pack them apple chunks into the main cavity of the turkey. Really cram ‘em in there tight so they don’t fall out while roasin’.
- If you got extras, shove ‘em into the neck cavity too. More apples, more moisture, right?
5. Add Some Aromatics (Optional but Awesome)
- I always toss in a halved onion, a couple celery ribs, and maybe a head of garlic cut in half. It adds savory depth to balance the sweet apples. Plus, the smell? Outta this world.
- Sometimes I throw in fresh herbs like rosemary or sage right with ‘em. Just a sprig or two for that holiday vibe.
6. Truss It Up
- Tie the legs together with kitchen twine to keep the stuffin’ inside durin’ cooking. Tuck the wing tips under the bird so they don’t burn. Looks neater too, if you care about presentation (I kinda do, gotta impress the in-laws).
7. Brush and Roast
- Brush the whole turkey with melted butter or a bit of oil. Helps the skin get that golden, crispy look we all drool over.
- Pop it breast-side up on a rack in a roasin’ pan. Crank the oven to 325°F and let it cook. For a 12-14 pound turkey, you’re lookin’ at about 3 to 3.5 hours. Check with a meat thermometer—thigh should hit 170-175°F.
- If the skin browns too quick, tent it loosely with foil. Don’t cover the whole thing though, or you’ll lose that crispiness.
8. Rest and Glaze (Fancy Touch)
- Once it’s done, pull it outta the oven and let it rest under a foil tent for at least 15-30 minutes. This locks in the juices so it don’t dry out when you carve.
- For a sweet lil’ finish, warm up some apple jelly and brush it over the bird while it rests. Gives it a glossy look and extra apple-y flavor. I started doin’ this a couple years back, and now it’s a must.
There ya go, the whole shebang! First time I tried this, I was nervous as heck, thinkin’ the apples might make it weird. But nah, it was the juiciest turkey I ever made. My cousin even said it was better than his mama’s, which is high praise ‘round these parts.
Keepin’ It Juicy: Extra Tips for a Turkey That Don’t Dry Out
Apples help a ton with moisture, but turkey’s still a tricky beast. White meat cooks faster than dark, and nobody wants a dry breast or undercooked thighs. Here’s some tricks I swear by to keep it all tender and tasty:
- Brine That Bird First: If you got time, soak your turkey in a brine mix of salt, water, and maybe some herbs or citrus for at least an hour per pound (1.5 if you can). It seasons the meat deep down and keeps it moist. I do mine in a big ol’ oven bag in the fridge overnight. Total game-changer.
- Foil Hat Trick: This one’s weird but works. Mold a square of aluminum foil over just the breast before cookin’, then take it off and spray it with non-stick spray. After the first 30 minutes at a high temp (like 500°F), put the foil hat on and drop the oven to 350°F. Keeps the breast from overcookin’ while the legs catch up. My turkey always comes out even this way.
- Baste with Butter or Cider: Apples give juice, but a lil’ extra bastin’ don’t hurt. Brush with melted butter a few times durin’ roasin’, or use apple cider for a flavor boost. I just eyeball it every hour or so.
- Don’t Overcook, Y’all: Biggest mistake is leavin’ it in too long. Get a meat thermometer and pull it at 170-175°F in the thigh. Restin’ time will carry it over to safe eatin’ temp. Overcooked turkey is like cardboard, and I ain’t about that life.
One year, I forgot the foil hat and my breast meat was drier than a desert. Learned my lesson real quick. Stick to these, and you’ll be golden.
Flavor Variations: Jazz Up Your Apple-Stuffed Turkey
Plain apples are great, but if you’re feelin’ creative, you can switch it up with some add-ins. I love experimentin’ in the kitchen, and these combos have been hits at my table:
- Classic Savory Mix: Add diced onion and celery to the apples for that traditional stuffin’ taste. It’s like Thanksivin’ in every bite.
- Herb It Up: Mix chopped rosemary, thyme, or sage with the apple chunks. I’m partial to sage—smells like my grandma’s kitchen.
- Citrus Zing: Toss in some lemon zest or even a halved lemon with the apples. Brightens up the whole deal somethin’ fierce.
- Nuts for Crunch: Fold in chopped walnuts or pecans. Toast ‘em first if you got a minute—adds a rich, toasty vibe.
- Sweet-Tart Twist: Throw in a handful of dried cranberries. It’s like a lil’ holiday party in the turkey.
- Meaty Kick: For somethin’ heartier, mix in crumbled sausage or chopped bacon. Cook it first so it’s safe, then stuff away. My uncle swears by this one.
Feel free to play ‘round with these. Last Christmas, I did apples with cranberries and pecans, and folks couldn’t stop ravin’. Make it your own, ya know?
Safety First: Don’t Mess Around with Raw Turkey
Stuffin’ a turkey ain’t just about flavor—it’s gotta be safe to eat. I’ve had a close call or two with undercooked meat, and it ain’t worth the risk. Here’s how to keep it all good:
- Cook Right After Stuffin’: Don’t let a stuffed turkey sit at room temp for more than an hour. Stuff it, then get it in the oven pronto.
- Check the Temp: Use a food thermometer to make sure the thickest part of the thigh hits at least 165°F. The stuffin’ inside should reach that temp too. I check in a couple spots just to be sure.
- Store Leftovers Quick: Refrigerate any extras within 2 hours of cookin’. Don’t leave it sittin’ out while everyone naps after dinner (guilty of this once).
- Reheat Right: When warmin’ up leftovers, get ‘em to 165°F again. I usually add a splash of broth to keep it from dryin’ out in the microwave or oven.
If you’re stuffin’ ahead of time, some folks say to cook the stuffin’ separate first to be extra safe. I usually just do it day-of to avoid the hassle. Better safe than sorry, especially with a house full of hungry relatives.
Servin’ Up Your Apple-Stuffed Masterpiece
Once your turkey’s roasted to perfection, it’s time to show it off. Carvin’ and servin’ can be just as fun as cookin’ if you got a plan. Here’s how I like to roll:
- Classic Platter Style: Slice up the turkey and arrange it on a big platter with the roasted apple chunks scattered ‘round. Drizzle some of them pan juices over top for extra yum.
- Apple-Turkey Salad: Shred the leftovers and mix with the apples and maybe some onion for a quick salad. Toss in a lil’ mayo or cranberry sauce if you’re feelin’ wild.
- Open-Faced Sammies: Pile turkey and apples on thick bread slices, top with gravy or more cranberry sauce. Perfect for day-after munchin’.
- Holiday Hash: Dice up turkey, apples, and any leftover veggies, then fry it all in a skillet. Breakfast of champions, I tell ya.
- Cozy Soup: Simmer shredded turkey with apples and some broth for a quick soup. Add a swirl of cream at the end if you wanna get fancy.
However you serve it, this turkey’s gonna be a hit. I’ve had folks come back for thirds, and that’s when I know I’ve done somethin’ right. It’s turned into a tradition at our house, and I bet it’ll be one at yours too.
Wrappin’ It Up: Apples Are Your Turkey’s Best Friend
So, can you stuff a turkey with apples? Heck yeah, you can, and you dang well should! It’s a simple trick that delivers big on moisture, flavor, and that holiday wow factor. From pickin’ firm apples like Granny Smith to stuffin’ the bird and roastin’ it just right, we’ve covered all the bases to make sure your turkey turns out amazin’. Add in some herbs or nuts for flair, keep safety in mind, and serve it up with pride.
I’ll never forget the first time I tried this—nervous as all get-out, but the smiles ‘round the table made every second worth it. So, don’t be shy. Grab them apples, get that turkey prepped, and make this holiday meal one for the books. Got questions or a cool twist of your own? Drop a comment—I’m all ears! Let’s keep the holiday cookin’ convo goin’, y’all.
Apple Herb Stuffed Turkey Recipe | Episode 341
FAQ
Why do you put an apple in a turkey?
Stuffing apples in a turkey guarantees flavorful, juicy meat. As it roasts, the fruit releases moisture that keeps the turkey tender and infuses the meat with a delicate hint of sweet, fruity flavor that’s just right for fall and Turkey Day.
What fruit is good to stuff a turkey?
More Ways to Sneak Flavor into Your Stuffing
Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey.
How many apples to stuff a turkey?
I cubed two apples and stuffed the cavity to have enough to serve with the turkey. I also took the turkey out of the roasting bag about 2/3 of cooking time to prevent the skin from sticking to the bag and basted every twenty minutes after that until it was brown and crispy.
Can I stuff my turkey with apples and oranges?
This will create a self basting turkey and keep it moist as it cooks slowly. Preheat oven to 450 or 500 degrees F. Place the chopped onion, celery, apples, oranges, and carrots inside the cavity of the turkey and then sprinkle the turkey all over with salt and pepper, to taste.