Let’s not blame family members, friends—and most importantly, ourselves—for the sad roast turkeys of Thanksgiving dinners past. Learning how to season a turkey is much like seasoning anything: a skill perfected over time. The problem is that most of us only cook a turkey once or twice a year, and who can remember what seasoning they used 11 months ago? The perfect turkey requires more attention than an everyday roast chicken. That can come from a dry brine, compound butter, aromatics tucked into the meat, or a glaze with something sweet. All of these things would be great, though. And when in doubt, double down on the gravy.
If you’re really short on time, all you need for tasty turkey is salt, black pepper, and a lot of heat. But with a bit more prep time, you can deliver a lot more oomph. Consider the steps below building blocks. Put one on top of the other to build flavor layers, but be careful how you pair ingredients from different steps (more on this below). Before you start, make sure your bird is no longer frozen. This could take a few days. Then, use a paper towel to dry it.
As Thanksgiving approaches, thoughts turn to the centerpiece of the holiday meal – the turkey. While many opt for time-honored stuffing packed into the cavity, food safety concerns have caused some cooks to explore alternative options. Stuffing must reach 165°F to eliminate bacteria, but keeping the turkey in the oven until the stuffing hits this temp can lead to an overcooked, dried-out bird.
So what’s the solution for adding flavor without drying out your turkey or risking foodborne illness? Try these 12 stuffing alternatives to amp up flavor and moisture
Aromatic Vegetables
One easy way to pump up the flavor is to add aromatic vegetables like onions carrots celery and fennel. Cut the veggies into large chunks and loosely pack the cavity. As the turkey roasts, the vegetables will release moisture and infuse the meat with their essence. Adding a few quartered apples or a halved lemon also enhances juiciness.
Fresh Herbs
Nothing beats the flavor impact of fresh herbs. For the best results, gather hearty sprigs of rosemary, thyme, sage and tarragon Bunch them together and insert into the cavity. The herbs will perfume the turkey from the inside out Plus, the greenery looks beautiful for presenting the turkey at the table.
Compound Butter
For next-level flavor, whip up a compound butter blending fresh herbs, citrus zest, minced garlic, spices, and salt and pepper. Form into a log and chill until firm. Slice the butter into disks and slip them under the turkey skin before roasting. As the butter melts, it bastes the meat with richness.
Fruit and Nuts
For a gourmet twist, toss cubes of apple or pear with toasted pecans, hazelnuts or walnuts. Scatter the mixture into the cavity before roasting. The fruit will release moisture while the nuts add crunch and richness when enjoyed after carving.
Lemons and Limes
Bright citrus flavors pair perfectly with poultry. Slice a few lemons and limes into thick rounds. Arrange them in the cavity before roasting. The acidic juices will tenderize the meat and add a tangy note.Studies show oranges and grapefruit can harbor harmful bacteria so avoid stuffing with those.
Aromatic Spices
For an exotic flavor profile, coat halved lemons and onion wedges with a spice rub. Garam masala, ras el hanout, five spice powder, or Cajun seasoning are all good options. Stuff into the cavity and let the spices infuse during roasting.
Smoky Flavor
If you adore smoky flavors, try adding a small handful of wood chips, such as apple, cherry or pecan, to the cavity before roasting. As the turkey cooks, the chips will impart a subtle smoky essence. Just be sure to soak hard wood chunks first so they don’t burn.
Fresh Ginger and Garlic
For an Asian-inspired turkey, stuff the cavity with slices of fresh ginger, smashed garlic cloves, scallions and orange wedges. Finish with a drizzle of sesame oil and soy sauce for a savory depth of flavor.
Beer Can Method
Love beer can chicken? Try the beer can turkey method. Crack open a can of brew and add aromatics like rosemary, thyme and garlic. Place the open beer can in the cavity to help steam and flavor the turkey from the inside.
Compound Liquids
Bring chicken or turkey stock to a simmer with plenty of aromatics like onion, celery, carrots, garlic, peppercorns, bay leaves and fresh herbs. Cool the infused broth and pour into the cavity before roasting. As the turkey cooks, the liquid will moisten and season the meat.
Mirepoix Mix
For an easy, classic flavoring, stuff the turkey cavity with a mirepoix mix. Simply chop equal parts onion, celery and carrot and loosely pack into the opening. Toss in a few bay leaves if desired. As the turkey roasts, the veggies will release their moisture and flavor into the meat.
Brine First
Don’t forget to brine your turkey first before stuffing with aromatics! Soaking the bird in a saltwater solution seasons the meat and helps it retain moisture. Follow with your favorite stuffing mix for a one-two punch of flavor.
So go beyond basic stuffing this Thanksgiving! With a little creativity, it’s easy to infuse your holiday bird with delicious flavor using healthful, natural ingredients. Your guests will gobble up these tasty turkeys.
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Butter up your Butterball.
Butter is your second insurance policy against a dry Thanksgiving turkey. One stick of unsalted butter (remember, you just salted your bird) on its own will do the job. But we want flavor, so you might want to make half of that stick into a compound butter. This is softened butter that has been mashed with fresh herbs (parsley, sage, rosemary, and thyme) or citrus zest. When you dry brined the meat, add a lot of different flavors. For the compound butter, use simple flavors like thyme and garlic. It can be made ahead of time and tightly wrapped in plastic wrap or put in a container that won’t let air in.
Any herbs rubbed onto the outside of your turkey run the risk of burning. To keep this from happening, cut the butter in half. Then, carefully make a space between the turkey breast meat and skin (Andy Baraghani shows us how to do this), and slide the herb-filled half under the skin of the turkey, covering the breast and thigh meat. Rub the herb-free butter all over the outside of the turkey. If you prefer not to use dairy, try slathering your bird in roasted garlic mayonnaise—yes, mayonnaise.
Make it a dry rub.
Salt is key, but you can also add flavorings at this stage. Combining the salt with white or brown sugar will help the skin caramelize. Aim for ¼ the amount of salt, so 2 tbsp. sugar for a 14-lb. bird.
From there, create a spice blend of your choosing. This is not the time for soft, fresh herbs like parsley or cilantro. For a traditional poultry seasoning, mix dried thyme, sage, rosemary, marjoram, nutmeg, and freshly ground black pepper. Add umami punch with onion powder, ground dried mushrooms, tomato powder, asafetida, or straight MSG. You could also use this recipe for a turkey rub with garlic powder and smoked paprika, or you could use your favorite spice blend (tamarind, habanero, or Trinidad curry powder!) to give the turkey tried-and-true flavors. Avoid very spicy chile powders like Ancho and cayenne pepper unless you know for sure that everyone at the table loves spice. Add ¼ to ½ cup of mixed ground spice. Mix it with the sugar and salt, and then cover the turkey all over, inside and out.
For at least one hour per pound of turkey, but no more than three days, let the brine work its magic. Transfer the turkey uncovered to the refrigerator so the skin starts to dry, which helps with browning.
How to prep a turkey for roasting
FAQ
How do you add flavor to turkey?
What should I put in the cavity of my turkey?
How to season inside a turkey?
How to make turkey tastier?
How do you add flavor to a Turkey?
Rub flavored butter underneath the skin of your turkey to add another layer of flavor to your traditional turkey while also crisping up the skin. This is really an easy way to add flavor to your main course, so for those hosting a Thanksgiving dinner, don’t be afraid to try this technique. Marinades aren’t just for the grill!
What is a good seasoning for a Turkey?
Dried Parsley: Parsley is a perfect herb for the turkey. Paprika: I love the subtle smokiness the paprika adds! Kosher Salt: Kosher salt is my favorite for enhancing seasoning flavors.
Can you put seasoning under a Turkey skin?
Yes, you can put seasoning under a turkey’s skin but it’s not necessary. Adding seasoning under the skin will help it to stay in place and can enhance the flavor. If you do this, you’ll still want to rub the outside of the skin with seasoning too. How much seasoning per turkey?
What goes well with Thanksgiving turkey?
Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole. The secret to adding extra flavor to your Thanksgiving turkey is to season it liberally.
What can you put in a Turkey cavity?
A few slices of fresh peeled ginger placed inside the turkey cavity can add a bit of warming spice to your holiday. The flavor pairs nicely with fluffy potato rolls, marshmallow-topped sweet potato casserole or one of our other favorite Thanksgiving sides.
Can you make seasoning mix before cooking a Turkey?
Let the seasoned turkey sit in the fridge for 24 hours or at least overnight. For the crispiest skin, leave it uncovered. Yes, you can make your seasoning mix ahead of using it. Store in a glass or plastic container with a tight lid in a cool, dark, dry place until ready to use.