Crockpot Turkey Breasts and Stuffing Recipe (2024)

FAQs

Does a turkey cook faster with or without stuffing? ›

One advantage of not stuffing the turkey and baking the stuffing separately is the turkey will take less time to get fully cooked. A 12 to 14 pound stuffed turkey will take 3.5 to 4 hours to bake while an unstuffed bird will take 3 to 3.75 hours at 325 degrees Fahrenheit.

The primary advantages to in-bird stuffing are that it's unbelievably moist and looks super-Thanksgiving-y, but to be safe (with the raw eggs in the stuffing and the raw turkey touching it), you need to cook it to 165 degrees F, which means the bird's going to have to cook to an even higher temperature, which means a ...

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

You can cook the bird and the bread in the same pan with delicious results. Published Nov. 14, 2022.

An unstuffed turkey will typically need about 10 to 12 minutes per pound. A stuffed turkey will typically need about 15 to 17 minutes per pound. Note that these times are just an estimate and are based on letting your turkey come to room temperature first (it will take longer if you don't).

There are a few safety rules you must follow when you stuff a turkey: Stuff the turkey just before you roast it (not the night before), never put uncooked meat inside the uncooked bird, and always use a meat thermometer to ensure the center of the stuffing reaches at least 165 degrees F.

When stuffed, the turkey's raw juices come in direct contact with the stuffing. This means that in order to be safe to eat, your stuffing has to reach 165°F. But by the time the stuffing is safe, the rest of the turkey will be well over 180°F, and will basically have turned into tough, dry turkey jerky.

The center of the stuffing should also reach 165 ºF. Let the bird stand 20 minutes before removing the stuffing and carving the bird. USDA does not recommend refrigerating a whole, cooked turkey with stuffing inside.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

What are the cons of stuffing a turkey? ›

On not stuffing your turkey

The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing.

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

Preheat your oven and take the turkey out of the fridge.

Thirty minutes to an hour before the turkey needs to start roasting, turn on your oven and let the turkey sit out at room temperature while it's heating up.

With either cooking method, use a food thermometer to make sure the stuffing's center reaches 165°F. Germs can survive in stuffing that has not reached 165°F. If you cooked the stuffing in your turkey, wait 20 minutes after taking the bird out of the oven before removing the stuffing.

Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam. Other vegetables you can use are squashes or peppers. Seasonings & Herbs: Salt, pepper, fresh rosemary and sage.

10. Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.