Apple-Sage Roasted Turkey with Bread Stuffing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A tender turkey infused with fresh apple and sage, served alongside a savory bread stuffing with cranberries and herbs for a classic holiday centerpiece. This american-inspired thanksgiving ready in about 300 minutes pairs whole turkey, unsalted butter, fresh sage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 502 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 pounds whole turkey
• 3 tablespoons unsalted butter
• 2 tablespoons, finely chopped fresh sage
• 1 tablespoon, finely chopped fresh thyme
• 1, peeled and finely diced apple
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups, cut into 1/2-inch cubes day-old bread
• 1/4 cup unsalted butter
• 1 medium, finely chopped onion
• 2 stalks, finely chopped celery
• 2 cloves, minced garlic
• 1/2 cup dried cranberries
• 1/4 cup, chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Pat turkey dry with paper towels. In a small bowl, mix 3 tablespoons softened unsalted butter, 2 tablespoons chopped sage, 1 tablespoon chopped thyme, 1 diced apple, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently loosen skin from turkey breast and thighs without tearing, then spread half the mixture under the skin. Rub remaining mixture over turkey skin. Place turkey in roasting pan and add 2 cups water to pan bottom.
2. Step 2: Melt 1/4 cup unsalted butter in a large skillet over medium heat. Add 1 chopped onion, 2 chopped celery stalks, and 2 minced garlic cloves, and cook until softened, about 5 minutes. Stir in 8 cups bread cubes, 1/2 cup dried cranberries, 1/4 cup chopped parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook 2 minutes until bread is slightly toasted.
3. Step 3: Stuff turkey cavity with bread mixture, fold skin over breast, and tuck wings under body. Cover loosely with foil and roast for 3 hours, basting every 45 minutes with pan juices. Remove foil and roast until thermometer reads 165°F in thickest thigh part, about 1–2 more hours. Rest 30 minutes before carving.