Seasonal & Festive Thanksgiving Herb Stuffed Turkey

Name: Seasonal & Festive Thanksgiving Herb Stuffed Turkey
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8-10 servings
Ingredients: 1 whole turkey (12-14 pounds); 4 cups of low-sodium chicken broth; 1 cup unsalted butter, softened; Salt and pepper to taste; 1 loaf of rustic bread, cubed; 1 pound of sausage (pork or turkey), crumbled and cooked; 1 onion, diced; 2 cups celery, diced; 4 cloves garlic, minced; 1/4 cup fresh sage, chopped; 1/4 cup fresh thyme, chopped; 1/4 cup fresh rosemary, chopped; 1/2 cup dried cranberries; 1/4 cup walnuts, chopped; 2 cups of low-sodium chicken broth; Salt and pepper to taste

Highlighted under: Seasonal Classics

As I prepare for Thanksgiving, I often reflect on the wonderful memories associated with this time of year. This Seasonal & Festive Thanksgiving Herb Stuffed Turkey is a celebration of flavors that beckon family and friends to gather around the table. The aroma of fresh herbs and roasted turkey fills the air, recreating the warmth of past holidays. Each bite of tender turkey stuffed with a delightful blend of seasonal herbs brings back sweet memories. This recipe has been a staple in my home, and I'm excited to share it with you!

Created by

Keira Dalton

Last updated on 2026-01-27T00:46:37.528Z

Preparing this Thanksgiving Herb Stuffed Turkey has become a cherished tradition in my family. I love experimenting with fresh herbs, and each year, I try to incorporate new flavors alongside classic ones. The key to a moist turkey is to let it rest after roasting – this allows the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful. I've discovered that a mix of sage, thyme, and rosemary truly captures the essence of the season.

One of the highlights of making this dish is the stuffing. I always use a combination of hearty bread, flavorful sausage, and seasonal veggies to maximize flavor and texture. I’ve found that toasting the bread beforehand gives the stuffing an amazing crunch that contrasts beautifully with the tender turkey. This combination has always received rave reviews from my loved ones, making it a dish worth perfecting!

Why You'll Love This Recipe
Aromatic herbs create a comforting and festive flavor profile
Juicy turkey paired with a delicious, crunchy stuffing
Perfect centerpiece for a traditional Thanksgiving celebration

Choosing the Perfect Turkey

Selecting the right turkey is crucial for achieving a moist and flavorful centerpiece. When shopping, look for a bird that is between 12 to 14 pounds, as this size ensures even cooking and ample leftovers. Opt for a fresh turkey if possible, as it offers superior flavor and texture compared to frozen. If you choose a frozen turkey, remember to allow at least 24 hours for every 4-5 pounds to thaw in the refrigerator, planning accordingly for your Thanksgiving timeline.

Always check the label for the 'natural' designation or minimal processing, which indicates higher quality. Fresh, high-quality turkey makes a noticeable difference, and I recommend brining it overnight in a saltwater solution to enhance juiciness. If using a pre-brined turkey, simply rinse it to avoid oversalting before applying your seasoning.

Elevating Your Stuffing

The stuffing is a crucial element that adds depth to your turkey. Using a rustic bread base creates a hearty texture, perfect for absorbing the flavors of the sauteed vegetables and herbs. If you cannot find rustic bread, consider sourdough or ciabatta for their chewiness and ability to hold moisture. To achieve the best flavor, let the bread cubes dry out for a few hours or toast them lightly before combining with the other ingredients.

The balance of sausage and fresh herbs in your stuffing creates a beautiful flavor profile. If you prefer a lighter option, swap sausage for mushrooms or a plant-based substitute. Adding dried cranberries enhances the stuffing with a sweet-tart contrast, and walnuts provide a delightful crunch, but feel free to use pecans or almonds if you wish to customize the texture.

Ingredients

Ingredients for Thanksgiving Herb Stuffed Turkey

For the Turkey

1 whole turkey (12-14 pounds)
4 cups of low-sodium chicken broth
1 cup unsalted butter, softened
Salt and pepper to taste

For the Stuffing

1 loaf of rustic bread, cubed
1 pound of sausage (pork or turkey), crumbled and cooked
1 onion, diced
2 cups celery, diced
4 cloves garlic, minced
1/4 cup fresh sage, chopped
1/4 cup fresh thyme, chopped
1/4 cup fresh rosemary, chopped
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 cups of low-sodium chicken broth
Salt and pepper to taste

Make sure to gather all ingredients ahead of time.

Instructions

Cooking Steps

Prepare the Turkey

Preheat your oven to 325°F (165°C). Clean the turkey and pat it dry with paper towels. Season the inside and outside with salt and pepper. Rub the softened butter all over the turkey for a deliciously golden skin.

Make the Stuffing

In a large skillet, sauté onions, celery, and garlic until soft. In a large mixing bowl, combine the sautéed vegetables with bread, sausage, herbs, cranberries, walnuts, and enough chicken broth to moisten. Mix well and season with salt and pepper.

Stuff the Turkey

Loosely fill the turkey cavity with the stuffing. Do not pack tightly as the stuffing expands during cooking. Secure the opening with kitchen twine or skewers.

Roast the Turkey

Place the turkey breast-side up on a roasting pan. Pour chicken broth into the pan. Roast for approximately 3 to 4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the turkey every 30 minutes with the pan juices.

Let the Turkey Rest

Once fully cooked, remove from the oven and allow the turkey to rest for at least 20 minutes before carving. This helps the juices redistribute, making the turkey moist.

Carve the turkey and serve with your favorite sides!

Pro Tips

For added flavor, consider adding apple cider to the broth, and don't hesitate to experiment with other seasonal herbs like tarragon or parsley.

Final Touches and Basting

Basting your turkey every 30 minutes during roasting helps achieve a beautifully golden-brown skin while keeping the meat moist. Use a ladle to pour the pan juices over the turkey; the fat will give the skin a rich color and enhance the flavor profile. Keep an eye on the skin toward the end of cooking; if it darkens too quickly, tent the turkey with aluminum foil to prevent burning while ensuring the meat cooks through.

To check doneness effectively, use an instant-read thermometer inserted into the thickest part of the thigh without touching the bone. It should register at least 165°F (74°C). If the turkey isn't quite there yet, continue roasting and checking every 15 minutes until it's perfectly cooked.

Storing and Reheating Leftovers

Once your turkey has rested for at least 20 minutes, carve it and store any leftovers in airtight containers. They can be kept in the refrigerator for up to four days or frozen for several months. For freezing, be sure to slice the turkey first; this allows for easier reheating later. To maintain flavor, reheat in the oven at 325°F (165°C) until warmed through, which usually takes about 15-20 minutes if the slices are covered with foil.

Consider repurposing leftover turkey into soups, salads, or sandwiches. The tender meat holds up well in countless dishes and absorbing flavors from sauces or stocks makes it versatile. My personal favorite is to toss shredded turkey into a creamy casserole or combine it with some quickly sautéed veggies for a tasty stir-fry.

Questions About Recipes

→ Can I use frozen turkey?

Yes, just be sure to thaw it in the refrigerator for several days before cooking.

→ What should I serve with this turkey?

Traditional sides like mashed potatoes, green bean casserole, and cranberry sauce pair beautifully.

→ Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing the day before and refrigerate until you're ready to stuff and roast the turkey.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.