Martha Stewart Stuffed Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart stuffed turkey is the centerpiece I picture on every holiday table: a burnished, herb-buttered bird filled with a savory bread stuffing of onions, celery, and sage. The skin turns crisp and deeply golden, the meat stays juicy, and the stuffing soaks up all the rich pan juices as it roasts. It is inspired by Martha Stewart’s classic holiday entertaining style, with a loose, simple approach that keeps the bird moist. The flavor is savory and buttery with plenty of fresh herbs, and the texture runs from crackly skin to tender meat to a stuffing that’s crisp on top and soft underneath. It looks impressive on a platter, but the method itself is straightforward.

From start to finish you’ll need about 280 minutes, most of it hands-off oven time, and the active work is easy enough for a first-time turkey roaster. Serve it for Thanksgiving or any holiday gathering, and it scales well for a crowd of 12. A big-batch potluck or a weekend feast with family is exactly where this bird belongs.

Why This Martha Stewart Stuffed Turkey Works

Toasting the bread cubes before they go into the stuffing is the detail that makes the biggest difference. It drives off excess moisture so the bread can absorb broth and pan juices without turning to mush, which is why the stuffing comes out moist but never wet.

Rubbing herbed butter under and over the skin keeps the breast meat juicy while the outside crisps. Loosely packing the cavity matters too: stuffing expands as it roasts, and a tightly packed bird cooks unevenly.

What You’ll Love About It

You get a crisp, golden bird and a stuffing that tastes like the best part of the meal, all from one pan. The herb butter is quick to mash together and does most of the flavor work. And because the stuffing can be partly baked separately, there’s less last-minute scrambling.

Ingredients

Here’s everything you need for the turkey, its herb butter, and the stuffing.

For the Turkey

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg) — giblets and neck removed, patted dry
• 2 tablespoons (28g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 1 cup (227g) unsalted butter — softened
• 2 tablespoons (6g) finely chopped fresh sage
• 2 tablespoons (6g) finely chopped fresh thyme
• 1 tablespoon (3g) finely chopped fresh rosemary

For the Stuffing

• 12 cups (300g) day-old white bread cubes — about 3/4-inch (2cm)
• 1/2 cup (113g) unsalted butter
• 1 large yellow onion, finely chopped (about 1 1/2 cups / 210g)
• 4 medium celery stalks, finely chopped (about 2 cups / 200g)
• 2 tablespoons (6g) finely chopped fresh sage
• 1 tablespoon (3g) finely chopped fresh thyme
• 2 teaspoons (6g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 2 1/2 cups (600ml) chicken broth
• 2 large eggs — lightly beaten
• 1/2 cup (113g) unsalted butter — melted, for basting

Equipment

• Large roasting pan — with a rack that fits a 12 to 14 pound bird.
• Instant-read thermometer — for checking the thigh and stuffing.
• Large skillet — big enough for the onions and celery.
• Rimmed baking sheet — for toasting the bread cubes.
• 8-inch (20cm) square baking dish — buttered, for stuffing that doesn’t fit.
• Kitchen twine — to truss the legs.

How to Make Martha Stewart Stuffed Turkey

Step 1: Dry and Season the Bird

Pat the turkey very dry inside and out with paper towels. Season the cavity and the skin all over with the 2 tablespoons kosher salt and 1 teaspoon pepper. Let it stand at room temperature for 30 minutes while you make the stuffing; this helps it cook evenly, but don’t leave it out longer than 1 hour.

Step 2: Mash the Herb Butter

Mash the softened butter with the chopped sage, thyme, and rosemary in a small bowl until evenly combined and flecked with green. Set aside 2 tablespoons for basting and keep the rest at room temperature so it spreads easily.

Step 3: Toast the Bread Cubes

Heat the oven to 350°F (175°C) with a rack in the lower third. Spread the bread cubes on a large rimmed baking sheet and toast for 10 to 12 minutes, until dry and lightly golden at the edges, stirring once halfway. Dry bread is the key to stuffing that is moist but not soggy.

Step 4: Cook the Vegetables

In a large skillet, melt the 1/2 cup (113g) butter over medium heat. Add the onion and celery and cook, stirring occasionally, for 8 to 10 minutes, until softened and translucent but not browned. Stir in the 2 tablespoons sage, 1 tablespoon thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for 1 minute, until fragrant.

Step 5: Mix the Stuffing

Scrape the vegetable mixture into a large bowl and add the toasted bread cubes, tossing to combine. Pour the chicken broth over the bread, then add the beaten eggs and toss gently until evenly moistened; the stuffing should hold together when squeezed but not be wet. Don’t pack it down.

Step 6: Fill the Cavities Loosely

Loosely fill the turkey’s main cavity with about half the stuffing, then spoon the rest into the neck cavity. Don’t overpack, because stuffing expands as it cooks and a tightly packed bird cooks unevenly. Transfer any stuffing that doesn’t fit to a buttered 8-inch (20cm) square baking dish, cover, and refrigerate to bake separately.

Step 7: Butter, Truss, and Set Up the Pan

Rub the herb butter all over the turkey skin, working it into the breast and legs, then truss the legs with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a large roasting pan and pour 1 cup (240ml) water into the bottom of the pan.

Step 8: Roast and Baste

Roast the turkey for 2 hours, then baste with the reserved 2 tablespoons melted butter and tent the breast loosely with foil if the skin is browning too quickly. Continue roasting for 1 to 1 1/2 hours more, basting every 30 minutes, until a thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C) and the stuffing in the cavity also registers 165°F (74°C).

Step 9: Finish Any Stuffing That Needs It

If the stuffing hasn’t reached 165°F (74°C) when the turkey is done, scoop it out immediately into a baking dish and continue baking it at 350°F (175°C) until it does, about 10 to 15 minutes. Never leave stuffing inside a resting bird that hasn’t reached temperature.

Step 10: Rest the Turkey

Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving; this allows the juices to redistribute so the meat stays moist. Meanwhile, bake the reserved covered stuffing at 350°F (175°C) for 35 to 40 minutes, until hot throughout and crisp on top.

Step 11: Carve and Serve

Carve the turkey, spoon the stuffing into a serving bowl, and serve with the pan juices drizzled over the sliced meat.

What to Serve With It

Keep the sides classic: mashed potatoes, green bean casserole, roasted carrots, and a dish of cranberry sauce. A basket of warm dinner rolls rounds out the plate, and a pitcher of iced tea or apple cider works well for the table.

Tips for the Best Results

• Dry the skin — a thoroughly patted-dry bird browns far better.
• Tent early — foil over the breast prevents scorching before the thighs finish.
• Check both spots — thigh and stuffing must each hit 165°F (74°C).
• Rest fully — the full 30 minutes keeps the slices juicy.
• Skip the rinse — patting dry is enough and avoids splashing bacteria.
• Use stale bread — day-old cubes absorb broth without collapsing.

Easy Variations

Swap the white bread for a good-quality multigrain loaf for a heartier stuffing, keeping the same 12 cups (300g). Add 1 cup (100g) of chopped mushrooms to the skillet with the onions for an earthier flavor. For a citrus note, rub 1 tablespoon of orange zest into the herb butter before coating the bird.

Storing and Reheating

• Refrigerate promptly — store turkey and stuffing separately in airtight containers up to 3 days, chilling stuffing within 2 hours.
• Freeze separately — sliced turkey keeps up to 2 months in freezer bags, stuffing up to 1 month.
• Thaw overnight — move frozen portions to the refrigerator the night before you reheat.
• Reheat thoroughly — warm turkey covered at 325°F (165°C) for 15 to 20 minutes and stuffing at 350°F (175°C) for 20 minutes, both to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the bird and how much stuffing you use.

FAQs

Can I make this Martha Stewart stuffed turkey recipe ahead?

Yes. Toast the bread cubes up to 2 days ahead and store them at room temperature, and assemble the stuffing up to 1 day ahead and refrigerate it before stuffing the bird. Keep the wet stuffing chilled until you fill the cavities.

What can I use instead of fresh herbs?

Use about one-third the amount of dried herbs in place of fresh, since dried herbs are more concentrated. Add them to the butter and the skillet at the same points in the method.

How do I know the turkey and stuffing are done?

A thermometer in the thickest part of the thigh, away from bone, should read 165°F (74°C), and the stuffing in the cavity must read 165°F (74°C) too. If the stuffing lags behind, scoop it out and finish it in the oven.

Where did stuffed turkey come from?

Roasting birds with a bread-based filling is an old European tradition, and early American cooks adapted it to native corn and local breads. Stuffed turkey became a fixture of American holiday tables in the 19th century and has stayed a centerpiece since.

Martha Stewart-Inspired Stuffed Turkey

Print Recipe

A golden, herb-buttered turkey filled with a savory bread stuffing of onions, celery, and fresh sage, inspired by Martha Stewart’s classic holiday entertaining style. The bird roasts until the skin is crisp and the meat is juicy, while the stuffing soaks up all the rich pan juices. It is the centerpiece that makes a Thanksgiving table feel complete.

• Author: Anabelle Mclean
• Prep Time: 40
• Cook Time: 240
• Total Time: 280
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg), giblets and neck removed, patted dry
• 2 tablespoons (28g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 1 cup (227g) unsalted butter, softened
• 2 tablespoons (6g) finely chopped fresh sage
• 2 tablespoons (6g) finely chopped fresh thyme
• 1 tablespoon (3g) finely chopped fresh rosemary

For the Stuffing

• 12 cups (300g) day-old white bread cubes, about 3/4-inch (2cm)
• 1/2 cup (113g) unsalted butter
• 1 large yellow onion, finely chopped (about 1 1/2 cups / 210g)
• 4 medium celery stalks, finely chopped (about 2 cups / 200g)
• 2 tablespoons (6g) finely chopped fresh sage
• 1 tablespoon (3g) finely chopped fresh thyme
• 2 teaspoons (6g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 2 1/2 cups (600ml) chicken broth
• 2 large eggs, lightly beaten
• 1/2 cup (113g) unsalted butter, melted, for basting

Instructions

1. Pat the turkey very dry inside and out with paper towels, then season the cavity and the skin all over with the 2 tablespoons kosher salt and 1 teaspoon pepper. Let the turkey stand at room temperature for 30 minutes while you make the stuffing; this helps it cook evenly, but do not leave it out longer than 1 hour.
2. Make the herb butter: mash the softened butter with the chopped sage, thyme, and rosemary in a small bowl until evenly combined and flecked with green. Set aside 2 tablespoons for basting and keep the rest at room temperature.
3. Heat the oven to 350°F (175°C) with a rack in the lower third. Spread the bread cubes on a large rimmed baking sheet and toast for 10 to 12 minutes, until dry and lightly golden at the edges, stirring once halfway; dry bread is the key to stuffing that is moist but not soggy.
4. In a large skillet, melt the 1/2 cup (113g) butter over medium heat. Add the onion and celery and cook, stirring occasionally, for 8 to 10 minutes, until softened and translucent but not browned. Stir in the 2 tablespoons sage, 1 tablespoon thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for 1 minute, until fragrant.
5. Scrape the vegetable mixture into a large bowl and add the toasted bread cubes, tossing to combine. Pour the chicken broth over the bread, then add the beaten eggs and toss gently until evenly moistened; the stuffing should hold together when squeezed but not be wet. Do not pack it down.
6. Loosely fill the turkey’s main cavity with about half the stuffing, then spoon the rest into the neck cavity; do not overpack, because stuffing expands as it cooks and a tightly packed bird cooks unevenly. Transfer any stuffing that does not fit to a buttered 8-inch (20cm) square baking dish, cover, and refrigerate to bake separately.
7. Rub the herb butter all over the turkey skin, working it into the breast and legs, then truss the legs with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a large roasting pan and pour 1 cup (240ml) water into the bottom of the pan.
8. Roast the turkey for 2 hours, then baste with the reserved 2 tablespoons melted butter and tent the breast loosely with foil if the skin is browning too quickly. Continue roasting for 1 to 1 1/2 hours more, basting every 30 minutes, until a thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C) and the stuffing in the cavity also registers 165°F (74°C).
9. If the stuffing has not reached 165°F (74°C) when the turkey is done, scoop it out immediately into a baking dish and continue baking it at 350°F (175°C) until it does, about 10 to 15 minutes; never leave stuffing inside a resting bird that has not reached temperature.
10. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving; this allows the juices to redistribute so the meat stays moist. Meanwhile, bake the reserved covered stuffing at 350°F (175°C) for 35 to 40 minutes, until hot throughout and crisp on top.
11. Carve the turkey, spoon the stuffing into a serving bowl, and serve with the pan juices drizzled over the sliced meat.

Notes

Store leftover turkey and stuffing separately in airtight containers in the refrigerator for up to 3 days; stuffing should be refrigerated within 2 hours of roasting. Freeze sliced turkey in freezer bags for up to 2 months, and freeze stuffing separately for up to 1 month; thaw overnight in the refrigerator. Reheat turkey slices covered at 325°F (165°C) for 15 to 20 minutes, until heated through to 165°F (74°C), and reheat stuffing covered at 350°F (175°C) for 20 minutes. To make ahead, prepare and toast the bread cubes up to 2 days in advance and store at room temperature, and assemble the stuffing up to 1 day ahead and refrigerate before stuffing the bird.

Nutrition

• Calories: 1041
• Sugar: 4g
• Sodium: 1380mg
• Saturated Fat: 26g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 86g
• Cholesterol: 320mg

Keywords: stuffed turkey, roast turkey, Thanksgiving turkey, herb butter turkey, bread stuffing, classic turkey recipe, Martha Stewart inspired turkey, holiday dinner, whole turkey, sage stuffing