Italian Holiday Stuffed Turkey with Herbs Recipe
This Italian Holiday Stuffed Turkey with Herbs fuses classic holiday roasting with vibrant Italian flavors—fragrant fresh herbs like rosemary, sage, thyme, and parsley, garlic, lemon, and a savory herb-infused butter rub, plus a simple aromatic stuffing of bread, onions, celery, and Parmesan for extra depth.
Why You’ll Love This Recipe
This recipe transforms the traditional holiday turkey into something extraordinary by infusing it with bright, aromatic Italian herbs and a touch of citrusy freshness that cuts through the richness of the meat. The herb butter slathered under the skin keeps every bite incredibly juicy and flavorful, while the cavity stuffing with fresh herbs, lemon, and aromatics gently perfumes the bird from the inside out.
It’s elegant yet approachable—no complicated techniques required—and delivers that wow factor for family gatherings or festive dinners. Guests will rave about the sophisticated twist on a classic, and you’ll love how it pairs beautifully with Italian-inspired sides like roasted vegetables, polenta, or a crisp green salad. It’s moist, golden-skinned perfection that feels special without overwhelming effort, making your holiday table memorable and delicious.
Italian Holiday Stuffed Turkey with Herbs Recipe
Juicy herb-infused Italian-style stuffed turkey perfect for festive holidays.
Ingredients
- 1 whole turkey (12-14 lbs), fresh or thawed
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup extra virgin olive oil
- Zest and juice of 2 lemons
- 6-8 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped (plus sprigs for cavity)
- 1/4 cup fresh sage, chopped (plus sprigs)
- 1/4 cup fresh thyme leaves (plus sprigs)
- 1/2 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 1 large onion, quartered
- 2-3 celery stalks, chopped
- For simple stuffing: 4 cups day-old Italian bread cubes, 1/2 cup grated Parmesan, 1 onion diced, 2 celery stalks diced, 2 tbsp butter, extra herbs
Instructions
- Get ready to wow your guests! Preheat your oven to 325°F (165°C). Remove the turkey from its packaging, take out the giblets (save for gravy if you like), and pat the bird completely dry with paper towels—this is your secret to that gorgeous crispy skin!
- Make the magical herb butter. In a bowl, mix the softened butter with olive oil, lemon zest and juice, minced garlic, chopped rosemary, sage, thyme, parsley, salt, and pepper. Stir until it's a fragrant, vibrant green spread—your kitchen will smell like an Italian garden already!
- Flavor bomb under the skin. Gently loosen the skin over the breast and thighs with your fingers (careful not to tear it). Rub about 2/3 of the herb butter generously under the skin, massaging it in for even distribution—this keeps the meat super juicy and infused with flavor.
- Season the inside. Sprinkle salt and pepper generously inside the cavity. Stuff it loosely with lemon halves (after juicing), onion quarters, celery, and extra whole herb sprigs (rosemary, sage, thyme). This aromatic bundle steams inside, perfuming every bite without dense stuffing if you prefer lighter.
- Add optional simple stuffing flair. For extra Italian charm, sauté diced onion and celery in 2 tbsp butter until soft, toss with bread cubes, Parmesan, and more chopped herbs. Spoon loosely into the cavity or bake separately—don't overpack to ensure even cooking.
- Truss and finish the outside. Tie the legs together with kitchen twine and tuck the wing tips under. Rub the remaining herb butter all over the outside skin, then season with more salt and pepper for that golden, crispy finish.
- Into the oven it goes! Place the turkey breast-side up on a rack in a roasting pan. Roast at 325°F, basting every 45-60 minutes with pan juices or extra melted butter. Tent with foil if browning too quickly after about 2 hours.
- Check for perfection. Continue roasting until the internal temperature hits 165°F in the thigh (about 3-3.5 hours total). The skin should be deep golden and crisp—your home will fill with irresistible aromas!
- Rest like a pro. Remove from the oven, tent loosely with foil, and let it rest 20-30 minutes. This step is crucial—juices redistribute for tender, succulent slices.
- Carve and celebrate! Remove stuffing/aromatics from cavity (discard or chop for serving). Carve the turkey beautifully, drizzle with pan juices or gravy, and serve with love—watch everyone go back for seconds!
Notes
Use a reliable meat thermometer to avoid overcooking. If stuffing the turkey, ensure it reaches 165°F internally too. For crispier skin, start at higher heat (425°F) for 30 minutes, then reduce to 325°F. Always prioritize food safety—never leave stuffing in a partially cooked bird at room temperature.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 315Total Fat 29gSaturated Fat 15gUnsaturated Fat 15gCholesterol 66mgSodium 26mgCarbohydrates 11gFiber 7gSugar 1gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Always use a meat thermometer—aim for 165°F (74°C) in the thickest part of the thigh without touching bone for safe, juicy results.
- For extra crispy skin, pat the turkey completely dry before seasoning and let it air-dry in the fridge uncovered overnight if time allows.
- Rub the herb butter under the skin for maximum flavor infusion; gently loosen the skin without tearing it.
- Stuff the cavity loosely with aromatics (don’t pack tight) to allow even cooking and easy removal before carving.
- Baste occasionally with pan juices or melted butter for deeper color and moisture.
- Rest the turkey tented with foil for at least 20-30 minutes after roasting—this redistributes juices for tender slices.
- If your oven runs hot, tent with foil midway to prevent over-browning.
- For even cooking, truss the legs and tuck wing tips under.
Ingredients Notes
Fresh herbs are key here—rosemary, sage, thyme, and parsley bring that authentic Italian countryside aroma and taste that dried versions can’t match; use generous amounts for bold flavor. High-quality unsalted butter allows better control over saltiness, while lemon zest and juice add bright acidity to balance the richness.
Garlic infuses deeply without overpowering. For the simple bread stuffing element, day-old Italian bread or ciabatta soaks up flavors beautifully, and a sprinkle of grated Parmesan adds umami and a subtle cheesy note.
Extra virgin olive oil in the rub enhances the Mediterranean vibe. Choose a fresh or fully thawed turkey (never stuffed if frozen) for best results, and kosher salt penetrates better than table salt.
Variations and Substitutions
- For a richer stuffing, add Italian sausage (mild or spicy), sautéed pancetta, or ground pork mixed with herbs and Parmesan.
- Make it gluten-free by swapping bread cubes for gluten-free alternatives or omitting stuffing entirely and focusing on herb cavity aromatics.
- Herb swaps: Add oregano or basil for more southern Italian flair, or include fresh fennel fronds for a subtle anise note.
- Dairy-free: Use olive oil instead of butter in the rub, and skip Parmesan.
- Smaller crowd: Use a turkey breast half or boneless breast, butterfly and roll with herb stuffing for easier cooking (reduce time to about 1.5-2 hours).
- Citrus twist: Swap lemon for orange zest/juice for a sweeter profile.
- Vegetarian side option: Bake extra stuffing separately in a dish.
- Wine infusion: Add white wine to the pan for basting or gravy for extra depth.
Storage Options
- Refrigerate leftovers in airtight containers for up to 4 days.
- Freeze sliced turkey and stuffing separately for up to 3 months; thaw overnight in the fridge.
- Reheat gently in a low oven (300°F/150°C) covered with foil and a splash of broth to prevent drying, or microwave in short bursts.
- Use leftovers for sandwiches, turkey tetrazzini, soups, or salads.
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