Roast Stuffed Turkey Recipe: Juicy, Flavorful, and Easy to Make

French

Oven-roasted stuffed turkey is a true centerpiece of festive gatherings.

This traditional, flavorful dish delights with its generous filling, tender meat, and irresistible aroma that brings family and friends together.

Oven-roasted stuffed turkey

Cooking a whole turkey can feel intimidating, especially when it’s the centerpiece of an important dinner like Thanksgiving, Christmas, or a family celebration.

The good news? Preparing a stuffed turkey is much easier than you think.

Think of it as roasting a large chicken, time-consuming, yes, but surprisingly simple.

With the right ingredients, a good stuffing, and some foolproof techniques, you can create a perfectly golden, juicy turkey without fancy equipment or professional gadgets.

This guide walks you through every step and gives you helpful tips, stuffing variations, and side dish ideas to make your holiday feast unforgettable.

Ingredients for Oven-Roasted Stuffed Turkey

For the Turkey

• 1 whole turkey, about 5 kg (11 lbs)
• Salt and freshly ground black pepper
• Ground cumin
• 3–4 garlic cloves
• 1–2 tablespoons mustard

For the Stuffing

• 2 medium onions
• Turkey giblets
• Oyster mushrooms (if available)
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Roasted Vegetables

• 250 g (9 oz) Brussels sprouts
• 250 g (9 oz) baby potatoes
• 250 g (9 oz) carrots
• 250 g (9 oz) parsnips
• Garlic, salt, and freshly ground black pepper
• Mixed herbs (e.g. thyme, rosemary, oregano)
• Olive oil

How to Prepare the Turkey

This roast stuffed turkey recipe comes from my friend Kiko Benakano.
I first made it in Algeria for my eldest son’s birthday, and it has since become a family favorite. Below, I’ll share all my tips and tricks for achieving a tender, juicy stuffed turkey with perfectly golden skin.

Preparation Steps

• Clean the turkey thoroughly – Remove the giblets, then wash the inside and outside with water mixed with vinegar and lemon.
• Dry the turkey completely – Use paper towels to pat dry inside and out. Rub the entire turkey again with lemon juice.
• Chill and dry – Place the turkey in the refrigerator to dry for at least 6 hours.
• Season generously – Mix black pepper, cumin, and salt, then rub the blend all over the turkey, making sure to work it under the skin for maximum flavor.
• Add garlic – Slice the garlic cloves into thin strips and insert them inside the turkey cavity.
• Coat with mustard – Spread a generous layer of mustard over the turkey and set it aside while you prepare the stuffing.

How to Make the Turkey Stuffing

A flavorful stuffing is what gives a roast turkey its festive character. Here’s a simple step-by-step method to prepare a moist and aromatic filling.

Preparation Steps

• Sauté the onions – Slice the onions into thin strips, then cook them in olive oil and butter with a pinch of salt until softened.
• Add the mushrooms – Clean and slice the oyster mushrooms, then add them to the pan. Season with black pepper and Herbes de Provence. Cook until tender, then set aside.
• Prepare the giblets – Wash the reserved turkey giblets thoroughly, drain well, then grind them using a meat grinder.
• Combine ingredients – Grind the onion and mushroom mixture, then mix everything together with the giblets to form the stuffing.
• Stuff the turkey – Fill the cavity of the turkey with the mixture. Do not overpack, as it will increase cooking time.

Important Tip

The stuffing is not fully cooked before roasting. Only the onions and mushrooms are lightly sautéed to prevent excess liquid inside the turkey. The rest of the ingredients will cook gently while the turkey roasts in the oven..

How to Roast a Stuffed Turkey in the Oven

Roasting a stuffed turkey requires patience and a few smart tricks to keep the meat tender and juicy. Follow these steps for perfect results:

Cooking Steps

1. Prepare the roasting pan – Place the turkey on a rack set inside a baking tray large enough to hold the bird comfortably.
2. Add butter – Dot the top of the turkey with a few pieces of butter for a golden, flavorful skin.
3. Preheat the oven – Set your oven to 240°C (465°F) while you prepare the bird.
4. Shape the foil shield – Take a large sheet of aluminum foil and fold it into a triangle. Fold it again to match the size of the turkey breast. The base of the triangle should cover the breast, while the tip points down between the thighs. This will help protect the breast meat from drying out.
5. Do not use the foil yet – Set it aside; you’ll need it later in the roasting process.
6. Begin roasting – Once the oven is fully heated, place the turkey on the lowest rack. Roast at 240°C (465°F) for the first 30 minutes.

Continue Roasting the Stuffed Turkey

7. Lower the oven temperature – After 30 minutes, reduce the heat to 180°C (350°F). Lightly cover the turkey breast with the prepared aluminum foil to prevent it from overcooking and drying out.
8. Insert the meat thermometer – If you have an oven-safe meat thermometer, insert it through the foil into the thickest part of the breast.
9. Set the target temperature – Program the thermometer alarm to 72°C (162°F).
10. Rest the turkey – Once the turkey reaches that temperature, remove it from the oven and cover the entire bird with foil. Let it rest for 30 minutes before carving. This allows the juices to redistribute and the meat to become more tender.
11. Carryover cooking – While resting, the turkey will continue cooking under the foil and reach the perfect safe internal temperature of 74°C (165°F).
12. Carve and serve – Slice the turkey and enjoy it with your favorite sides.

For an 8 kg (17 lb) turkey, roasting took around 3 hours and 15–30 minutes. Cooking times will vary depending on the size of your bird and your oven, which is why using a meat thermometer is always the most reliable method.

How to Prepare the Side Vegetables

• Blanch the vegetables – Cook each vegetable separately in lightly salted water for about 5 minutes, no longer.
• Season – Either season them individually or mix them together with grated garlic, salt, black pepper, Herbes de Provence, a drizzle of olive oil, and a splash of their cooking water.
• Sauté – Toss the vegetables in a skillet with a little butter until lightly golden.
• Finish in the roasting pan – Just before the turkey is done, place the vegetables into the roasting pan with the turkey juices. Stir gently and let them cook under the turkey for about 10 minutes to soak up all the flavors.

Stuffing Variations for Roast Turkey

A stuffed turkey can be adapted to different occasions, traditions, and tastes. Here are some delicious variations to try:

• Classic Chestnut Stuffing – Perfect for Christmas, made with chestnuts, onions, celery, and aromatic herbs.
• Mediterranean Stuffing – A blend of olives, sun-dried tomatoes, Herbes de Provence, and a drizzle of olive oil.
• Middle Eastern Stuffing – Fragrant rice with dried fruits (apricots, raisins, dates), almonds, and warm spices.
• Mushroom Stuffing – A mix of sautéed mushrooms, garlic, parsley, and a little bread soaked in broth.
• Vegetarian Stuffing – Quinoa or bulgur combined with seasonal vegetables and fresh herbs for a lighter version.

Side Dish Ideas for the Perfect Roast Turkey

A festive turkey deserves sides that balance flavor, texture, and tradition. Here are some delicious ideas to complete your meal:

• Rosemary Roasted Potatoes – Crispy and aromatic, baked with fresh rosemary.
• Butter-Glazed Vegetables – Carrots, turnips, parsnips, or roasted pumpkin for a sweet, glossy finish.
• Creamy Homemade Mash – Classic mashed potatoes, sweet potato and ginger mash, or rustic crushed potatoes.
• Rich Gravy – Made from pan drippings or deglazed roasting juices to enhance the meat.
• Cranberry Sauce – A tangy, slightly sweet classic that pairs beautifully with turkey.
• Crunchy Fresh Salad – With walnuts and cranberries for a refreshing contrast.
• Brioche or Homemade Dinner Rolls – Soft, warm bread to round out the feast.

What Size Turkey Should You Buy?

The general rule is about 300 g (⅔ lb) of turkey per person if you’re serving light eaters.
For generous portions—or if you’d like leftovers to use in other recipes—plan for 450 g (1 lb) per person.

Keep in mind, these amounts refer to the net meat portion, not including bones. It’s always better to have a little extra than to run short, so here are some helpful guidelines:

• For 8 people: choose a turkey between 3 kg and 3.5 kg (6.5–7.5 lbs)
• For 12 people: choose a turkey between 4 kg and 5.5 kg (9–12 lbs)
• For 16 people: choose a turkey between 6 kg and 7.5 kg (13–16.5 lbs)

Of course, these numbers assume hearty eaters—it’s up to you to adjust based on your guests.

Remember: the total turkey weight includes bones, so the actual meat yield will be less than the listed weight.e, si vous êtes nombreux, prévoyez deux dindes moyennes, ça va être plus facile à cuisiner!

How to Cook a Frozen Turkey

Don’t forget to thaw your turkey first!
One of the biggest mistakes people make is buying a frozen turkey the day before cooking it. Don’t do that—large turkeys take time to defrost properly.

A good rule of thumb: it takes about 24 hours in the refrigerator for every 3 kg (6–7 lbs) of turkey.

Plan ahead: buy your turkey at least a week in advance. Place it in the fridge 2–4 days before the big day so it has plenty of time to thaw safely.