A flavorful, moist turkey is the centerpiece of every Thanksgiving dinner. Learn how to cook a turkey in the oven for a roast turkey that’s always juicy and moist, and proves that it’s 100% not as scary as it seems.
The thought of cooking a whole turkey can be intimidating. I mean, why wouldn’t it be? Thanksgiving is a big deal. Eager dinner guests are counting on a juicy, delicious turkey dinner, whether you’re a turkey master or not. Rest assured, whether you’re a beginner or an experienced cook, I have the best tips for how to cook a turkey. Thanks to hosting the past dozen or so Thanksgivings with plenty of recipe testing, I’ve discovered a few turkey cookin’ tricks that answer questions like how long to cook a turkey, if you should cook a turkey covered or uncovered, and whether you should brine your bird or not. To get a deliciously juicy bird, there’s no need for special cookers or clumsy techniques like flipping a piping-hot, turkey upside down midway through roasting. Thank you, but not this year.
GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. AND! FREE printable.
As Thanksgiving approaches, thoughts turn to roasting the perfect turkey. We all want a bird with crispy, golden brown skin wrapped around tender, juicy meat. But achieving this ideal turkey can be tricky. An overcooked turkey ends up dry and stringy. Undercooking leaves you worried about food safety. So how do you roast a turkey that is both safe and delectably moist? Follow these tips for keeping your holiday bird juicy and delicious.
Start with a Smaller Turkey
Your first decision is what size turkey to buy. While it’s tempting to go for a massive 25-pound bird to feed a crowd, bigger is not always better Larger turkeys take longer to cook, increasing the chances of dried-out meat The extended roasting time gives the heat more opportunity to evaporate those all-important juicy turkey juices.
Opt for a smaller 12 to 15-pound turkey instead. Not only will it cook more quickly, but the higher ratio of skin to meat means more crispy skin for guests to enjoy.
Brine is Key for Moist Turkey
Without a doubt, brining is the most effective way to keep your roasted turkey moist. Brining involves soaking the raw turkey in a saltwater solution for multiple hours or up to a couple days. The salt in the brine seasons the meat while also retaining moisture.
A basic brine contains 1 cup salt dissolved per gallon of water. For extra flavor add aromatics like peppercorns bay leaves, rosemary, garlic, lemon, and orange. Brine your turkey breast-side down in the fridge 12-24 hours for optimal moisture retention. Rinse and pat the bird dry before roasting.
Cook to the Correct Internal Temperature
A meat thermometer takes the guesswork out of determining doneness. Insert an instant-read thermometer into the deepest part of the thigh without touching bone. Turkey should reach 165°F, ensuring it reaches a safe temperature to destroy bacteria without overcooking.
Once the turkey hits 155°F, baste with pan juices periodically until it reaches the final 165°F. This helps keep the meat moist while browning the skin.
Baste and Tent for Moisture
Basting means spooning pan juices, melted butter, or stock over the turkey as it roasts. Basting adds flavor and moisture to the meat and crisps the skin.
For extra moisture, tent the cooked turkey with foil and let it rest 15-30 minutes before carving. This allows juices to reabsorb back into the meat fibers. Cutting into turkey too soon after cooking causes the juices to spill out.
Gravy is Your Friend
Even after following all these tips, turkey can still turn out a bit dry, especially the breast meat. Not to worry – that’s where gravy comes in handy!
Make extra gravy and serve it alongside your holiday turkey. The gravy adds welcomed moisture to every bite. For even more insurance, as Ina Garten recommends, save some gravy to reheat sliced turkey in later. The flavorful liquid keeps leftovers deliciously moist.
Moisturizing Roasting Tricks
Beyond brining, basting, and gravy, there are a few other handy ways to keep roasted turkey tender and juicy:
-
Rub butter under the skin before cooking to baste the meat from inside.
-
Lay bacon strips or cheesecloth soaked in melted butter over the breast to prevent drying out.
-
Roast the turkey breast-side down, then flip over later in cooking to brown and crisp the skin.
-
Cook stuffing in a baking dish separately rather than inside the bird, allowing better heat circulation.
Deep Frying for Moist Turkey
Deep-fried turkey has exploded in popularity in recent years due to its speed, juiciness, and crispy skin. Lower cooking time means less chance of dried out meat. The hot oil cooks the turkey quickly while sealing in moisture.
For safety and ideal doneness, fry small 10-12 lb turkeys. Peanut oil provides high heat tolerance. Use a turkey fryer thermometer to maintain oil temp between 325-375°F. Cook 3-4 minutes per pound to 165°F internal temp.
Delicious Moist Turkey Sides
A moist, well-seasoned turkey is only one component of a spectacular Thanksgiving meal. Balance out your platter with traditional holiday sides:
-
Fluffy mashed potatoes and gravy
-
Tangy cranberry sauce
-
Savory stuffing or dressing
-
Buttery rolls
-
Roasted vegetables like Brussels sprouts, sweet potatoes, and winter squash
-
A bright, crisp salad or green bean casserole
With these helpful hints for keeping your Thanksgiving turkey tender and juicy, you can relax and enjoy time with loved ones. Follow these tips, and your holiday meal will be remembered for all the right reasons. Here’s to a moist, delicious turkey and wonderful Thanksgiving memories this year!
Do You Cook a Turkey In the Oven Covered or Uncovered?
After the first 45 minutes of cooking, loosely tent the top of your turkey (the breast and legs) with a piece of aluminum foil. Then, cook for 15 minutes more. Adding the piece of aluminum foil protects the breast meat by deflecting the heat to avoid overcooking.
Check the progress of your bird midway through your expected total cooking time. Use a digital thermometer to check the thickest parts of the breast, thigh, and leg. Continue to check every half hour or so. Add more water to the bottom of the roasting pan as needed.
How to Prep a Turkey
I’ve cooked turkeys in bags, topped with a wine and butter-soaked cheesecloth, and I’ve started them breast up, down, and on the hour flipped them all around. But once I discovered how easy and delicious it is to brine my turkey first, all those extra methods went out the window.
Now, my method is easy and far more simple.
- Brine the turkey with a wet or dry method. Get my brining recipes and tips here.
- Place the turkey on a v-rack roasting pan (I love this inexpensive non-stick roasting pan) and stuff the turkey with aromatics and herbs, scattering more onion, carrots, celery, and garlic on the bottom of the pan with herbs.
- Gently pry the skin from the breasts with your fingers or the handle of a wooden spoon. Spread butter between the skin and meat, then baste the whole bird with a combination of melted butter and wine that has cooled so it’s just barely clumpy so it sticks to the skin and doesn’t roll off.
- Add a combination of water and wine, turkey stock, or chicken stock to the bottom of the pan to add moisture to the cooking environment and flavor the drippings for gravy later.
How to keep turkey moist
FAQ
What is the secret to a moist turkey?
Why does my turkey always come out dry?