Boneless Stuffed Turkey Recipe

Roasted turkey on platter, close up
Howard Shooter / Getty Images
  • 2 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 2 hrs
  • Yield: 8 to 10 servings
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You can fit more stuffing in a boneless turkey and have an easier time carving it to boot. Your guests will never know by looking at it that the turkey has been deboned (here's how to debone it). Visually, it looks just like a standard stuffed turkey. This recipe was designed for use in a counter-top roaster oven but may be prepared in a standard oven as well.

What You'll Need

  • Fifty-Fifty Stuffing:
  • 1 medium sweet onion, diced
  • 1-1/2 cups (about 3 large stalks) celery, diced
  • 1/2 cup (1 stick) butter
  • 3-1/2 cups (about 2 14-ounce cans) chicken broth
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 2 cups dry bread cubes
  • 2 cups dry cornbread cubes
  • Kosher salt to taste
  • Poultry Seasoning Blend:
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1 Tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon paprika.
  • 1 (12 to 14 pounds) turkey, deboned (see Note)
  • 1 teaspoon browning sauce (such as Gravy Master or Kitchen Bouquet)
  • 1 Tablespoon melted butter

How to Make It

Prepare Stuffing:

Sweat onions and celery in 1/2 cup of butter until limp. Add chicken broth, sage, thyme, and pepper. Stir to combine. Remove from heat. Fold in bread and cornbread. Taste and add salt if necessary. Fold in whole berry cranberry sauce. Let stuffing cool to room temperature.

Poultry Seasoning Blend:
Combine sage, thyme, kosher salt, pepper, garlic powder, onion powder, and paprika.

Preheat countertop roaster oven to 400 F.

Turkey:

Open deboned turkey and place meat-side down, skin-side up on the work surface. Combine browning sauce with melted butter and brush over the entire exterior skin of the turkey. Sprinkle two-thirds of poultry seasoning spice mix on the skin of the turkey. Turn turkey over and sprinkle remaining spice mix on the meat side.

Mound cooled stuffing on the meat side of turkey. Pull skin together over stuffing. Sew closed using cooking string or secure with a metal skewer.

Place stuffed turkey on rack in countertop roaster oven, making sure the lifter handles are in the upright position. Turn down the temperature to 350 F. Bake for about 2 hours or until meat thermometer in the thickest part of the thigh meat, not touching bone, registers 165 F. If necessary, turn up the temperature to 400 F. during the last half hour of cooking to promote browning.

Note: If you do not have a countertop roaster oven, a regular oven will do just fine. Timing will very. Use an instant-read thermometer to test for doneness.

 

Also, check out how to make Turducken.