Wondering how to cook a turkey that is extra juicy with a perfectly golden brown skin? This Thanksgiving turkey recipe walks you through each step, from thawing to cooking, to guarantee a perfectly roasted turkey!
A beautiful brown turkey with crispy, crackling skin is the crowning glory of a Thanksgiving spread. Unfortunately, turkeys often end up with pale, soggy skin no matter what you try. Don’t despair! With a few simple techniques, you can easily get a turkey with mouthwatering brown skin every time.
Start the Turkey at a High Temperature
One of the most effective ways to crispen the skin is to start the turkey at a high roasting temperature Begin roasting at 425°F for the first 20 minutes This jumpstarts the browning process, Then reduce the heat to 350°F for the remainder of the cooking time,
Dry Brine the Turkey
Dry brining, or salting the turkey and letting it rest overnight, helps dry out the skin so it crisps up better. Simply rub the turkey all over with kosher salt and let it rest in the fridge uncovered overnight. Rinse off the salt before roasting.
Separate the Skin from the Meat
Carefully slide your fingers under the skin separating it from the breast meat. Rub butter or oil under the skin getting it completely coated. This allows heat to transfer better for crisper skin.
Rub Oil or Butter over the Skin
Coating the skin with oil or butter helps it brown and crispen. Make sure to evenly distribute it over the skin. Canola or vegetable oil work well.
Use a Roasting Rack
Place the turkey on a V-rack inside a roasting pan. This exposes more skin surface to the hot air for better browning. The rack elevates the turkey above the pan drippings too.
Baste Frequently
Baste the turkey every 30 minutes with the pan juices. Basting helps the skin stay moist and brown instead of drying out. Using a baster, squirt pan drippings over the skin.
Finish with a Blast of Heat
In the last 30 minutes of roasting, crank up the heat to 425°F. This final blast of high heat gives the skin a last chance to crisp up perfectly before serving. Watch closely to avoid burning.
Let It Rest Before Carving
Be sure to let the turkey rest at least 30 minutes before carving. This allows the juices to be reabsorbed back into the meat. If you carve too soon, the juices will run out and make the skin soggy.
Go Natural with the Bird
Look for turkeys labeled natural, organic, free-range, pasture-raised or heritage breed. These birds generally have thinner skin that crisps up better than commercial broad-breasted turkeys.
Cook Stuffing Separately
Cook your stuffing in a casserole dish, not inside the bird. The stuffing releases moisture that makes the turkey skin soggy. Plus, it cooks more evenly baked on its own.
With these handy tips, you’ll be rewarded with a Norman Rockwell-worthy turkey with crisp, golden brown skin your guests will rave about. Don’t be afraid to experiment to find what works best for your oven and bird. Have fun achieving turkey perfection!
How to Make the Best Thanksgiving Turkey
Roasting a turkey isn’t difficult, but will go much more smoothly if you have everything prepped and ready. For a helpful visual, watch the step by step video in the recipe card at the bottom of this post.
- Thaw: For the safest and easiest method, thaw a frozen turkey in fridge, allowing 24 hours for every 5 pounds. A 16 pound turkey will take about 4 days in a 40°F refrigerator, so plan ahead. (Check below in the tips section for a quick thaw method.)
- To Brine or Not: This is optional and not difficult, but requires additional time and planning. If you decide to go for it, check out my wet brine, turkey brine recipe. Last year we brined one turkey and not the other. The brined turkey was *ever* so slightly juicier, but most people could not tell which was which.
- Prep the Bird: Slip on a pair of gloves; reach in and remove the organs (usually wrapped in paper). Discard them or save for another use. Rinse the turkey inside and out, and then pat dry with paper towels.
- Fill: Tuck the wings underneath the bird and place it on the roasting rack inside the pan. Place a combination of sliced apple, orange, lemon, onion and fresh herbs into the cavity of the bird. Cross the legs and tie together with the twine to hold in the aromatics.
- Season: Gently separate the skin on the legs and breasts by sliding your fingers between the meat and skin. Rub half of the oil and seasonings under the skin. Then use any leftover seasonings and oil on the outside.
- Add Butter: Add squares of butter all over the turkey under the skin you loosened. The butter melts into the meat as it roasts making it extra juicy!
Why You Will Love This Thanksgiving Turkey Recipe
I have been in charge of the Thanksgiving turkey for the past 15 years. I have tried many different methods and this truly is the best turkey recipe!
- Juicy: This roasted turkey recipe makes juicy breasts, succulent thighs, and legs every time with a few key techniques.
- Crispy Skin: Just as important as a juicy inside is a crispy outside when roasting a Thanksgiving turkey. We start the bird at 500°F to create an extra golden, crispy skin and then finish roasting at a lower temperature.
- No Brine Necessary: I included my favorite brine recipe below, but this turkey doesn’t need it! It is still super juicy with one less step to worry about!
- Impressive: You’ll be the holiday hero when you pull off the star of the show with ease!
Don’t have time for a full turkey? Try my air fryer turkey breast or instant pot turkey breast!
HOW TO BROWN A TURKEY
FAQ
Why is my turkey not browning?
Does foil help turkey brown?
What is the best oil to brown a turkey?
Does a turkey get brown in a bag?
How long do you Broil a Turkey before carving?
Broil the turkey for 5-10 minutes, or until the skin is golden brown and crispy. Let the turkey rest for 10-15 minutes before carving. This will allow the juices to redistribute and make the meat more tender. To carve the turkey, use a sharp knife to cut along the breastbone and rib cage.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
Should you Bast a Turkey before putting it in the oven?
Brush your turkey with a high-heat oil or clarified butter before putting in the oven, and the skin will brown. Butterball says turkey skin is like a raincoat and the drippings just drip right off, anyway. So why bother basting? The drippings can be used for the gravy. In addition, don’t open the oven repeatedly.
How do you make a roasted turkey Juicy?
Juicy: This roasted turkey recipe makes juicy breasts, succulent thighs, and legs every time with a few key techniques. Crispy Skin: Just as important as a juicy inside is a crispy outside when roasting a Thanksgiving turkey. We start the bird at 500°F to create an extra golden, crispy skin and then finish roasting at a lower temperature.