Apple-Stuffed Turkey

If you’re a purist when it comes to holiday recipes, this apple-stuffed turkey recipe delivers classic flavors with a seasonal twist. The bird is seasoned with a fragrant herb salt rub and filled with an aromatic mix of apples, onions and celery. Stuffing apples in a turkey guarantees flavorful, juicy meat. As it roasts, the fruit releases moisture that keeps the turkey tender and infuses the meat with a delicate hint of sweet, fruity flavor that’s just right for fall and Turkey Day.

Brushing the turkey with melted butter before it goes in the oven turns the skin golden and crisp, and a final glaze of warm apple jelly brushed on after roasting adds extra sweetness and a beautiful, glossy finish. Whether planning a Thanksgiving menu or prepping a cozy Sunday dinner, this apple-stuffed turkey makes a simple and stunning centerpiece.

Apple-Stuffed Turkey Ingredients

• Herbs: Fresh sage and rosemary give the turkey a classic herbed flavor that comes through in every bite. Strip the leaves from the stems and chop them finely to make a fragrant salt rub. Dried herbs work, but they’re more concentrated. A good rule-of-thumb for converting fresh to dried herbs is to use 1 teaspoon of dried for every 1 tablespoon of fresh.
• Turkey: This recipe calls for a 14-pound whole turkey, which gives you enough meat to serve roughly 12 people. You can prepare a smaller or larger bird the same way, depending on how much turkey you need per person. Adjust the cooking time based on your turkey’s weight, and always check for doneness with a meat thermometer.
• Apple: An apple infuses the meat with subtle sweetness and gives off moisture as it roasts for extra-tender turkey. Firm varieties, like Granny Smith or Honeycrisp, work well here. Slice the fruit into quarters or wedges to fit inside the cavity.
• Aromatics: Stuffing an onion and celery stalk inside the turkey adds more moisture and savory flavor for juicy meat. Plus, it fills your kitchen with a fantastic aroma as it roasts!
• Butter: Melted butter brushed all over the skin helps the turkey brown beautifully in the oven and helps keep the turkey moist without the need for basting.
• Apple jelly: Warm the apple jelly in a saucepan to make it easier to brush on the roasted turkey.

Directions

Step 1: Season the turkey

Preheat the oven to 325°F. In a small bowl, mix the sage, rosemary and salt. Use your fingers to gently loosen the skin from the turkey breast. Rub the herb mixture under the skin, right onto the meat. Carefully pull the skin back into place and secure it underneath the breast with toothpicks.

Editor’s Tip: Patting the turkey dry with paper towels will help the skin crisp up.

Step 2: Stuff the turkey and brush it with butter

Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the apple, onion and celery into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the bird to keep them from burning.

Then, brush the turkey with melted butter using a pastry brush.

Editor’s Tip: Remember to remove the giblets and neck from the turkey cavity before stuffing it with the aromatics.

Step 3: Roast the turkey

Roast the turkey, uncovered, until a thermometer inserted into the thickest part of the thigh reads 170° to 175°, about 3 hours to 3 hours and 30 minutes. Keep an eye on the bird as it cooks—if the skin starts to brown too quickly, loosely tent it with foil.

Editor’s Tip: Oven temperature and turkey size can all affect how long your turkey takes to cook. As a general rule, plan on 15 to 20 minutes per pound for a whole unstuffed turkey in a 325° oven.

Step 4: Glaze then rest the turkey

Remove the turkey from the oven. Brush the warm apple jelly all over the turkey.

Tent the bird with foil and let it rest for 15 minutes to allow the juices to redistribute. Carefully remove the toothpicks before carving the bird and serving.

Recipe Variations

• Swap in another fruit: Place a halved lemon or orange inside the cavity for a subtle citrus aroma, similar to our lemon herb turkey. Or swap in a ripe, quartered pear for a different sweet, seasonal twist that complements the savory herbs.
• Switch up the seasoning: Customize the flavor by mixing in other fresh herbs, like thyme, tarragon or parsley, with the salt. You can also sprinkle the turkey with pantry favorites like garlic powder, paprika or poultry seasoning for a savory boost.
• Make it with a turkey breast: Prefer all-white meat or cooking for a smaller crowd? Swap the whole bird for a bone-in turkey breast. Just adjust the cooking time based on the weight of the breast, and use a meat thermometer to ensure it reaches 165°.
• Go dairy-free: Brush the bird with olive oil instead of butter to keep the recipe dairy-free. It’ll still roast up golden and succulent.
• Try a different glaze: Instead of apple jelly, brush the turkey with warmed orange marmalade, apricot preserves or red currant jelly for a different fruity finish.

How to Store Apple-Stuffed Turkey

To store leftover turkey, let the bird cool slightly, then remove the meat from the bones. Divide it into smaller portions and transfer to shallow, airtight containers. Refrigerate the turkey for up to four days, or freeze it for longer storage.

Can you freeze a turkey stuffed with apples and onions?

Yes, you can freeze roasted turkeys stuffed with apples and onions. To freeze turkey, remove the meat from the bones and discard the aromatics. Don’t toss the carcass—it’s perfect for making homemade turkey stock. Place the turkey meat in freezer-safe containers and the carcass in a separate resealable bag and freeze them for three to four months.

When ready to use it, thaw the turkey meat overnight in the fridge before adding it to a cozy casserole or warming soup. The carcass can go straight from frozen into a stockpot with water, veggies and herbs for stock.

How do you reheat apple-stuffed turkey?

To reheat turkey, arrange the sliced meat in a baking dish with a few splashes of broth or water. Cover the dish tightly with foil and warm it in a 300° oven for about 30 minutes until it’s heated through. Reheating it gently with added moisture helps keep leftover turkey from drying out.

For smaller portions, place sliced turkey on a microwave-safe plate with a spoonful of broth or water. Cover it with a damp paper towel and microwave it in 30-second bursts until it’s warm.

Apple-Stuffed Turkey Tips

What kind of apples are best for stuffing a turkey?

Firm apples that hold their shape when roasted are best for stuffing a turkey. Granny Smith, Honeycrisp and Fuji are great choices because they’re sturdy and have a nice balance of sweet and tart flavor. Avoid softer varieties, like Red Delicious, which can break down into mush and make carving a bit messy.

How do you prevent dry turkey?

The key to preventing dry turkey is avoiding overcooking. Use our turkey-roasting chart to determine how long to cook a turkey based on its weight. It’s done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 170° to 175°. Once it’s out of the oven, let the turkey rest for at least 15 minutes before carving it to lock in moisture.

Can I make gravy from the pan drippings?

Absolutely! The pan drippings from this turkey are full of flavor and make a rich, savory gravy. Just skim off the fat, then whisk the drippings into a roux or thicken them with cornstarch. Add broth and simmer until the gravy is smooth. For step-by-step directions, check out our guide on how to make gravy from pan drippings.

What can you serve with apple-stuffed turkey?

Apple-stuffed turkey pairs well with classic holiday side dishes like sweet potato casserole, creamy mashed potatoes, cornbread dressing, roasted Brussels sprouts or glazed carrots. For a lighter weeknight meal, pair it with steamed green beans and a crisp fall salad. Don’t forget the gravy!