It can be scary to learn how to brine a turkey and cook a whole turkey dinner, but it doesn’t have to be. We have a step-by-step guide that will help you make a juicy brined turkey with stuffing without getting stressed out.
I’m not going to lie and say that making a turkey dinner is easy; it takes a lot of work. But when all of your favorite people sit down to eat a meal you made, and everyone tells you how good the turkey is, it’s worth it every time!
You can cook a brined turkey without getting stressed out and overwhelmed. All you need is a little organization and planning. What you need is a plan of action. It’s a lot easier to do something that seems hard or scary when you plan it out, like making turkey dinner. We have a 3 day plan for you and we will walk you through it. Day by day, step by step.
There are a few extra steps you need to take to serve a brined turkey, but you will be amazed at how tender and flavorful it is!
Soak the turkey in salt water before roasting it. If the white meat of your turkey came out dry, this is why.
Cooking a perfectly juicy and delicious stuffed turkey for the holidays can seem daunting, but it’s easier than you think with some key tips on brining, stuffing, and roasting times. With the right techniques, you’ll have a beautiful centerpiece turkey with tender, flavorful meat that will wow your guests.
Why Brine Your Turkey?
Brining is essential for getting the most succulent stuffed turkey possible. Here’s why:
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Brining helps the turkey retain moisture. The salt in the brine gently breaks down muscle proteins, allowing them to absorb and hold onto more liquid. This prevents the meat from drying out as it cooks.
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It infuses tremendous flavor. A brine made with aromatics like garlic, herbs, citrus, and spices permeates deep into the turkey meat, taking the flavor to new heights.
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It allows for a longer roasting time. The extra moisture from brining gives you more wiggle room when cooking. You can roast a brined turkey slightly longer to achieve that perfect doneness without it drying out
How Long to Brine a Turkey
For best results brine your turkey for 12-24 hours. Any longer and the meat can become too salty.
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Use 1 cup of salt per gallon of water for the brine. This provides the ideal salt concentration.
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Keep the turkey submerged and as cold as possible while brining. Use a large cooler if your fridge space is limited.
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Rinse the turkey very well after brining and pat it completely dry. This removes excess salt from the surface.
Brining for this optimal time frame allows the turkey to fully absorb the brine but not become overly salty.
Picking the Right Stuffing
A flavorful, properly made stuffing elevates a holiday turkey to new heights. Consider these stuffing tips:
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Use cubed bread as the base, dried out slightly in the oven beforehand. French or sourdough bread offers great flavor.
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Sauté aromatics like onions, celery, mushrooms, etc. to add moisture and flavor to the stuffing.
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Fresh herbs like sage, thyme, and parsley brighten up the stuffing tremendously.
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Go easy on adding extra salt if you brined the turkey. The brine provides enough seasoning.
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Cook some of the stuffing separately to ensure it cooks through. Then mix it with the stuffing from inside the bird.
Choose ingredients you love to make a signature stuffing everyone will rave about.
How Much Stuffing to Use
When stuffing a turkey, don’t overpack it. Using too much stuffing can lead to undercooked meat and stuffing.
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Only stuff the turkey cavity, not the neck area. Overstuffing causes uneven cooking.
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Pack the stuffing loosely into the cavity rather than compressing it down.
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Use about 1/2 to 3/4 cup of stuffing per pound of turkey. A 15 lb turkey would need 7 to 11 cups of stuffing.
Follow these filling guidelines to allow your turkey and stuffing to cook properly from the inside out.
Trussing for Even Cooking
Trussing brings the turkey legs and wings in close to the body with butcher’s twine or silicone bands. This serves an important purpose:
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It allows the turkey to cook evenly. Trussing prevents the extremities from overcooking.
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It enables the turkey to roast more nicely. With the legs and wings tucked in, it creates a uniform shape.
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It helps the stuffing cook through. Pulling the legs inward presses the thighs against the stuffing for better heat transfer.
So be sure to truss your turkey well before roasting for the most even and efficient cooking.
Roast Time for a Stuffed Turkey
A stuffed turkey takes longer to roast than an unstuffed one. The general guideline is:
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15-20 minutes per pound for an unstuffed turkey
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18-24 minutes per pound for a stuffed turkey
So a 15 lb stuffed turkey will need 4.5 to 6 hours total roasting time at 325°F.
Always use a meat thermometer to confirm doneness rather than relying on time alone. Cook until the thickest part of the breast reaches 165°F and the thighs reach 175°F. The stuffing should reach 165°F as well.
Roasting low and slow is ideal for a moist, tender stuffed turkey. Tent with foil if the skin browns too quickly. And let it rest at least 30 minutes before carving for wonderfully juicy meat.
Handy Timeline for Turkey Day
Roasting a big stuffed turkey is an all-day process. Here is a handy timeline to keep your turkey dinner on track:
1-2 Days Before:
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Thaw frozen turkey in fridge
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Make brine
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Brine turkey
Turkey Day Morning:
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Remove turkey from brine, rinse, and pat dry
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Prepare stuffing
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Stuff turkey cavity and truss
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Prep sides and desserts
Early Afternoon:
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Preheat oven to 325°F
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Roast turkey, tenting with foil as needed
-Cook extra stuffing on stovetop or in oven
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Make gravy with pan drippings
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Finish cooking sides and desserts
Later Afternoon:
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Roast turkey until 165°F breast/175°F thigh
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Let turkey rest 30 mins before carving
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Heat up side dishes
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Slice turkey and serve meal!
Planning out the timeline will help ensure your stuffed, brined turkey turns out perfect for a stellar holiday meal.
Moist and Flavorful Brined Stuffed Turkey Tips:
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Brine turkey 12-24 hrs for juiciness
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Use 1 cup salt per gallon of brine water
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Loosely fill cavity with fragrant stuffing
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Truss legs and wings for even roasting
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Roast at 325°F, 18-24 mins per lb until 165°/175°F
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Let turkey rest 30 mins before slicing for juicy meat
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Enjoy your succulent, crowd-pleasing stuffed turkey!
Brining, stuffing, and properly roasting are the keys to roasted turkey success. Follow these guidelines for your best holiday bird yet. Your guests will be gobbling up the outrageously delicious, moist turkey all season long.
A Word About our Turkey Stuffing
I haven’t tried a lot of different turkey stuffings, but I have tried a few, and Debbie’s is by far the best I’ve ever had. And I believe this year was the best ever! She never puts apples or any other fruit in it, but you could if you like it that way.
Instead it is full of sausage, celery, and herbs. She always makes more than will fit in the bird and cooks the extra in a crockpot till the rest comes out of the bird and I always sneak little bowls of it when shes not looking lol. (This crockpot is a beauty) I can’t stand waiting to have some! Not when I can smell it throughout the whole kitchen!
Learning how to cook a juicy brined turkey takes some organization and preparation. It’s basically a 3 day process, but only day 2 and 3 require a little work. Day 3 is when you will cook the turkey and have your dinner. Lets get to it shall we.
Carry on Getting the Turkey Ready to Roast
Place the turkey in a roasting pan breast up. Rub butter with chopped rosemary mixed in, all over the turkey and season with pepper and poultry spice. NO SALT.
If you have a meat thermometer, insert it just above the thigh bone pointing into the breast and set it to 165 degrees F.
If you don’t have a meat thermometer, you should seriously consider investing in one. They make roasting a turkey, or roasting anything to the correct temperature much easier than just timing it. If you only need to time the turkey, 15 minutes per pound is a good rule of thumb.
Now your turkey is ready to go in the oven! Make sure you give it enough time to cook and an hour to rest before putting it in. It’s very important to let the turkey rest before cutting into it. This will make the meat much more juicy. The juices in the meat are pulled to the center while the bird is cooking. After letting the meat rest, the juices are spread out again.
Cover your turkey (with a roasting lid or tin foil) and throw your bird in the oven!
You will want to check the turkey after an hour and a half to two hours. Make sure the skin is not burning anywhere and baste the breast with the juices. Check it every hour or so after that and baste it when you check it.
How to Brine and Roast a Whole Turkey
FAQ
Do brined turkeys take longer to cook?
Do you cook a stuffed turkey at 325 or 350?
Can you stuff a turkey that has been brined?
How long to cook a stuffed turkey calculator?
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Stuffed
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Unstuffed
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8 to 12 pounds
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3 to 3½ hours
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8 to 12 pounds
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12 to 14 pounds
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3½ to 4 hours
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12 to 14 pounds
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14 to 18 pounds
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4 to 4¼ hours
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14 to 18 pounds
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18 to 20 pounds
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4¼ to 4¾ hours
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18 to 20 pounds
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