Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

A Roasted Turkey with Cranberry Stuffing is garnished with herbs and sits on a platter, surrounded by onions, small pumpkins, apples, and a side dish of cranberry sauce. Nearby, a green goblet and flowers complete the festive display.

Roasted Turkey with Cranberry Stuffing

Roasted Turkey with Cranberry Stuffing makes any holiday table feel complete, from Friendsgiving and Christmas to Thanksgiving dinner. I usually prep it the day before so it’s ready to roast without the stress. The meat stays moist, the stuffing is full of flavor, and leftovers freeze beautifully. It’s an easy win for any festive gathering.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Roasted Turkey with Cranberry Stuffing
Servings: 8
Calories: 902kcal
Author: Mandy Applegate

Equipment

Ingredients

For the Stuffing:

  • ¾ cup melted butter
  • 1 red onion finely diced
  • 1 apple finely diced
  • ¼ cup fresh herbs chopped (such as parsley, thyme, and rosemary)
  • 1 cup dried cranberries or chopped dried apricots
  • ¼ cup chopped celery
  • 3 cups plain dried bread cubes
  • ½ cup milk
  • ¾ cup roasted salted cashews chopped
  • 2 eggs whisked
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper

For the Turkey and Onions:

  • 1 whole turkey 8–9 pounds
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 1 lemon juiced
  • 1 tablespoon salt
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh parsley
  • 3 large red onions cut into quarters
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil

To Serve:

  • Fresh herbs
  • Cranberry sauce
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a large frying pan, melt 2 tablespoons of the butter. Add the red onion and cook for 2 minutes until softened. Add the diced apple and herbs, and cook for another 2–3 minutes until fragrant and tender.
    ¾ cup melted butter, 1 red onion, 1 apple, ¼ cup fresh herbs
  • Transfer the mixture to a large bowl. Add the bread cubes, celery, chopped cashews, dried cranberries (or apricots), salt, pepper, eggs, milk, and remaining melted butter. Mix until well combined and set aside.
    1 cup dried cranberries or chopped dried apricots, 3 cups plain dried bread cubes, ½ cup milk, ¾ cup roasted salted cashews, 2 eggs, ½ teaspoon salt, 1 teaspoon ground black pepper, ¼ cup chopped celery
  • Rinse the turkey under cold water and pat dry with paper towels. Clean out the cavity and discard the neck and offal. Place the turkey on a large board, tucking the wing tips underneath and tying the legs together.
    1 whole turkey
  • Spoon the stuffing into the turkey cavity, about ½ cup at a time, pressing gently but not tightly. Place the turkey in a large roasting dish and pour the chicken broth around it.
    1 cup chicken broth
  • In a small bowl, mix the olive oil, lemon juice, salt, garlic, and parsley. Brush or rub this mixture all over the turkey skin.
    2 tablespoons olive oil, 1 lemon, 1 tablespoon salt, 2 tablespoons minced garlic, 2 tablespoons chopped fresh parsley
  • Roast for 1 hour, then reduce the oven temperature to 320°F (160°C).
  • Add the onion wedges around the turkey. Drizzle everything with a little more olive oil and balsamic vinegar. Roast for another 40–55 minutes, or until the turkey is golden and fully cooked (a meat thermometer should read 165°F (74°C) in the thickest part of the thigh).
    3 large red onions, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil
  • Remove from the oven and loosely cover with foil. Let rest for 15–20 minutes before carving.
  • Transfer the turkey and onions to a large serving platter. Garnish with fresh herbs and serve with warm cranberry sauce.
    Cranberry sauce, Fresh herbs

Video

[adthrive-in-post-video-player video-id="0RoYtLRE" upload-date="2025-10-11T06:32:08+00:00" name="Juicy Roast Turkey With Cranberry Stuffing" description="Crispy skin, tender meat, and a stuffing that steals the show." player-type="default" override-embed="default"]

Notes

  • Preheat First: Always preheat the oven before you start. It ensures a steady cooking environment from the moment the turkey goes in.
  • Use Day-Old Bread Cubes: They soak up the milk and butter better than fresh bread, giving your stuffing the perfect texture.
  • Loosely Fill the Cavity: Overstuffing can cause uneven cooking. Leave a little room to allow air to circulate inside the turkey.
  • Focus on Breast Meat: If the breast tends to dry out in your oven, try tenting it with foil halfway through roasting to keep it juicy while the rest of the meat cooks through.
  • Layer with Carrots and Sage: Add chopped carrots and a few whole fresh sage leaves to the roasting pan. They’ll flavor the drippings and make a simple side that fits right into any Thanksgiving meal.
  • Check for Doneness with a Thermometer: The thickest part of the thigh should reach 165°F for safety and juiciness.
  • Let It Rest Before Carving: Resting helps the juices redistribute so they don’t run out when you slice.
  • Garnish at the End: Add herbs and sauce just before serving to keep the platter fresh and vibrant. 

Nutrition

Calories: 902kcal | Carbohydrates: 39g | Protein: 77g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 1835mg | Potassium: 1041mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1072IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 5mg
Tried this recipe?Let us know how it was!