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 trouble is, most of us only cook a turkey once or twice per calendar year (and who can remember what seasoning tack they took 11 months ago?!). The perfect turkey requires more attention than an everyday roast chicken. That can come via a dry brine, compound butter, aromatics tucked into the carcass, and a glaze with something sweet—ideally, all of the above. And when in doubt, double down on the gravy.
If you’re majorly crunched for time, salt, black pepper, and high heat are all you really need for flavorful turkey. But with a bit more prep time, you can deliver a lot more oomph. Consider the steps below building blocks. Stack one on top of the next to build layers of flavor, but a word of caution: Be thoughtful when pairing ingredients across steps (more on this below). Before you get started, make sure your bird is thawed—this can take a few days—and pat it dry with a paper towel.
When it comes to preparing the star of your holiday table – the turkey – you’ll want to make sure it’s infused with maximum flavor. Traditionally, many cooks opt to stuff the turkey cavity with a bread-based stuffing. However, food safety experts actually advise against this method. Preparing stuffing within the bird often prevents it from reaching a safe minimum internal temperature. So what else can you put inside your turkey to add flavor? Read on for 12 delicious alternatives to bread stuffing.
Why Avoid Traditional Stuffing
Before we get into the tasty stuffing options, let’s review why it’s best not to use bread stuffing:
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Food safety risk – The stuffing is surrounded by thick turkey meat, which can prevent it from heating to the recommended safe minimum temperature of 165°F. This leaves it prone to bacterial growth.
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Overcooking risk – If you try to cook the turkey long enough for the internal stuffing to reach 165°F, the meat itself is likely to dry out and become overdone.
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Limited capacity – A stuffed cavity leaves less room for seasonings to directly contact the meat.
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Reduced crisping – A stuffed turkey won’t brown as evenly or crisply on the outside.
12 Creative Ways to Stuff Your Bird
Fortunately, you have loads of delicious, food-safe options for stuffing the turkey besides dry bread cubes. Here are 12 stellar ideas
Aromatic Vegetables
- Onions
- Shallots
- Garlic
- Celery
- Fennel
- Leeks
Chopped or quartered alliums and veggies add moisture and become infused with turkey flavor
Fresh Herbs
- Rosemary
- Sage
- Thyme
- Oregano
- Parsley
- Tarragon
Herbs provide a wonderful depth of flavor and fragrance to the meat.
Citrus Fruits
- Lemon
- Lime
- Orange
- Grapefruit
Citrus quarters or wedges lend bright, tangy notes and juiciness.
Seasonal Fruits
- Apple
- Pear
- Cranberries
Fruits break down and baste the turkey with natural sweetness and tartness.
Spices and Blends
- Cinnamon
- Allspice
- Paprika
- Cumin
- Chili powder
- Poultry seasoning
Spices give options for warm flavor dimensions beyond just salt and pepper
Flavor Boosters
- Chicken or turkey stock
- Wine or beer
- Mushrooms
- Fresh ginger
- Nuts
Pouring in broth provides concentrated flavor. Alcohol adds complexity. Other boosters enhance taste.
Combination Stuffers
Don’t be afraid to get creative and combine ingredients like citrus with herbs, onions with celery and apples, fresh ginger with cranberries – the options are endless!
Tips for Stuffing Your Bird
- Always stuff loosely rather than packed tight.
- Surround stuffers with aromatic butter or oil.
- Truss the turkey cavity closed.
- Roast on a rack for air circulation.
- Cook to an internal temp of 165°F.
Follow these tips and your turkey will have amazing flavor in every bite without the risks of traditional stuffing. Let your imagination run wild with ingredient combinations to make each year’s turkey truly unique!
- Turkey: 27
- Stuffing: 16
- Herbs: 5
- Vegetables: 3
- Citrus: 4
- Fruits: 3
- Spices: 5
- Flavor: 4
- Temperature: 3
- Cavity: 5
- Roast/Roasting: 3
- Cook/Cooking: 3
- Risk: 4
- Bread: 4
Begin with a brine.
Turkeys are big birds. Brining is essential to ensure the meat is seasoned throughout. While some cooks prefer wet brining, after years of testing—not to mention making turkeys for our own holiday celebrations—the Epicurious test kitchen team confidently recommends dry brining as a superior method. It’s far less messy, results in supremely juicy turkey meat, and delivers golden, crispy skin without waterlogging the bird. To do it, simply rub kosher salt (do not use table salt, which contains anti-caking agents that can lead to bitterness) over the whole turkey, inside and out, and let the bird rest in the refrigerator, uncovered, for at least 24 hours. Consider a turkey brine your first line of defense against dry white meat. (Note: If you’re using a kosher turkey, which are pre-seasoned, don’t salt it.)
You’ll use about 2 to 2½ tsp. Diamond Crystal or 1 to 1½ tsp. Morton kosher salt per pound of turkey, explains Zoe Denenberg in her guide to dry brining. For a 14-pound turkey, that’s around ½ cup kosher salt. But you don’t have to stop there:
Fill the cavity with aromatics.
No Thanksgiving is complete without stuffing, but we prefer to bake ours in a separate dish—technically, that makes it dressing, but call it what you like. With the turkey cavity now vacant, you can add aromatics like a quartered onion, a few smashed cloves of garlic, orange, apple, or lemon wedges, and a couple of hearty herbs. Do this before tying the legs together, and remember to remove it before carving.
Should You Cook Your Stuffing Inside or Outside Your Turkey?
FAQ
What should I put in the cavity of my turkey?
Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.
What should I put in with my turkey?
Onions and Shallots
An easy turkey tip: Peel and quarter an onion or two and nestle it into the cavity of your 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.
What can I put on my turkey to give it flavor?
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick.Aug 1, 2024
How to season inside a turkey?
- Aromatics: Fresh herbs like thyme, rosemary, sage, and parsley, as well as aromatic vegetables like onions, garlic, celery, and carrots, can be used to infuse the turkey with flavor.
- Citrus: Slices of citrus fruits, such as lemons, oranges, or limes, can be placed inside the turkey cavity to add a bright, zesty flavor.