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Apple-Stuffed Turkey: Easy Festive Recipe for Perfect Holiday Dinner

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This apple-stuffed turkey is a juicy, flavorful centerpiece for any holiday table, featuring a sweet-savory apple, onion, and herb stuffing that keeps the meat moist and aromatic. Simple to prepare and naturally gluten-free, it’s a crowd-pleaser perfect for Thanksgiving, Christmas, or any special gathering.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed if frozen
  • 2 tablespoons kosher salt (plus more for seasoning cavity)
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1–2 tablespoons olive oil (for brushing the skin)
  • 3 large apples, cored and chopped (Granny Smith, Honeycrisp, or Fuji)
  • 1 large onion, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4–6 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 4 sprigs fresh sage (or 1/2 teaspoon dried sage)
  • 2 sprigs fresh rosemary (optional)
  • 1 lemon, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium chicken or turkey broth
  • 2 carrots, roughly chopped
  • 1 onion, quartered
  • 1–2 bay leaves

Instructions

  1. Remove the turkey from the fridge about 1 hour before roasting to let it come closer to room temperature. Pat it dry with paper towels. Remove the giblets and neck from the cavity.
  2. Sprinkle 1 tablespoon kosher salt and half the black pepper inside the cavity. Rub the outside with softened butter, including under the skin over the breast if possible. Drizzle or brush the skin with olive oil, then sprinkle the remaining salt and pepper evenly over the bird.
  3. In a large bowl, toss together the chopped apples, onion, celery, herbs, lemon quarters, and smashed garlic.
  4. Spoon the apple stuffing into the main cavity, loosely packed. If there’s extra, tuck some into the neck cavity or scatter it around the bird in the roasting pan.
  5. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  6. Scatter the carrots, onion quarters, and bay leaves in the bottom of a large roasting pan. Pour in the broth. Place the stuffed turkey breast-side up on the rack.
  7. Preheat oven to 325°F (163°C). Roast the turkey, uncovered, for 13-15 minutes per pound (about 2.5 to 3 hours for a 12-lb bird), basting with pan juices every 45 minutes. Tent loosely with foil if the skin browns too quickly.
  8. Start checking the internal temperature after 2 hours. Insert a thermometer into the thickest part of the thigh (not touching bone)—it should read 165°F (74°C). The stuffing inside the cavity should also reach 165°F (74°C).
  9. When done, transfer the turkey to a carving board. Tent loosely with foil and let it rest for 30-45 minutes.
  10. Remove the stuffing and spoon it into a serving bowl. Carve the turkey and arrange on a platter. Pour any pan juices over the slices or reserve for gravy.

Notes

Pat the turkey dry for crispy skin. For extra juicy breast meat, rub butter under the skin. Baste every 45 minutes, but avoid opening the oven too often. Let the turkey rest before carving to keep it moist. If the stuffing is too moist, bake it separately to crisp up. Recipe is naturally gluten-free and can be made dairy-free by substituting olive oil or plant-based butter.

Nutrition

Keywords: apple stuffed turkey, holiday turkey, Thanksgiving, Christmas, gluten-free turkey, festive turkey, easy turkey recipe, moist turkey, apple stuffing, roasted turkey

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