THIS IS IT! The best Thanksgiving Turkey recipe. I’ve been roasting turkey for more than 15 years. This post combines the best of my learnings so you can master how to cook a turkey in the oven to be moist, succulent, and the star of your feast. It’s 100% doable and easier than you think!
Preparing the perfect turkey for Thanksgiving dinner can seem like a daunting task, but it doesn’t have to be. With some simple preparation and easy tips, you can have a beautifully bronzed, juicy and flavorful turkey as the centerpiece of your holiday feast.
Defrosting is Key
If your turkey is frozen, the first critical step is proper thawing. There are a few safe methods to defrost your bird:
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In the refrigerator Allow 24 hours for every 4-5 lbs of turkey Place the wrapped turkey on a tray to catch any juices and store on the bottom shelf of the fridge
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In cold water Submerge the wrapped turkey in sink or large container, changing the water every 30 minutes. Allow 30 minutes defrosting time per pound
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In the microwave: Refer to appliance instructions for time and power level. Make sure to cook immediately after thawing.
Once thawed, pat the turkey dry inside and out with paper towels before seasoning.
Temper that Bird
Before roasting, allow the turkey to stand at room temperature for 30-60 minutes. This “tempering” helps the turkey cook more evenly for tender, juicy meat.
Tidy Up
Give your turkey some prep before cooking:
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Remove giblets and neck from cavities. Use for gravy or stuffing if desired.
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Tuck wing tips under the body to hold them in place for even cooking.
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Tie legs together with kitchen string to hold shape for an attractive presentation.
Season Generously
For flavorful meat, liberally season the cavity and outside of the turkey with salt, pepper and any additional herbs or spices. Kosher salt works best for even coverage.
Consider placing aromatics inside the cavity – onions, garlic, fresh herbs, citrus or root vegetables add nice flavor.
Stuff It or Not
Stuffing the cavity is optional, but does add nice flavor. Use 1/2 – 3/4 cups stuffing per pound of turkey. Cook stuffing to 165°F.
For easier carving, cook stuffing outside of the bird in a casserole dish.
Time to Get Fat
Rub the skin with olive oil, butter or bacon drippings before roasting. Basting the turkey as it cooks keeps the meat moist and promotes crispy skin.
Truss for Success
Trussing brings the legs and wings close to the body for more even cooking. Use kitchen string to tie legs together and secure wings.
Ask your butcher to truss the turkey for you when purchasing one fresh.
Roast to Perfection
Roast your bird breast side up on a rack in a roasting pan with a foil tent for the first 1-1 1/2 hours.
Keep these tips in mind:
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Preheat oven to 325°F. Roast turkey uncovered at 425°F for the remainder.
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Use a probe thermometer to check doneness, not time. Cook to 165°F in breast and thigh.
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Allow 15-20 minutes per pound for an unstuffed turkey, adding about 30 minutes for a stuffed bird. A 12 lb turkey takes 3-3 1/2 hours total roasting time.
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Baste with pan juices every 30 minutes for moist, flavorful meat.
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Let rest 20-30 minutes before carving for juicy results.
With proper thawing, seasoning, roasting and resting time, your Thanksgiving turkey will turn out perfect. Crispy browned skin on the outside, tender and juicy inside, it’s sure to be the highlight of your holiday feast.
Follow these simple prep steps, use a meat thermometer and avoid overcooking for the ideal turkey. Mastering the basics helps take the stress out of roasting this impressive centerpiece.
Frequency of Entities:
- Turkey: 23
- Thaw/Defrost: 5
- Season: 3
- Stuff: 3
- Truss: 3
- Roast: 5
- Baste: 2
- Rest: 2
- Temper: 2
- Tidy Up: 1
- Tie Legs: 1
- Use Thermometer: 2
- Allow to Stand: 1
- Remove Giblets: 1
- Tuck Wings: 1
- Add Fat/Baste: 2
- Cook Evenly: 2
- Crispy Skin: 2
- Juicy Meat: 3
- Cook to Proper Internal Temp: 2
- Carve: 1
- Perfect Turkey: 2
- Moist Meat: 2
- Flavorful: 2
- Centerpiece: 2
- Prepare Turkey: 1
- Thanksgiving Dinner: 1
1 Check Your Turkey for Doneness
Per the FDA, turkey is considered cooked at 165°F.
The turkey’s temperature will continue rising as it rests.
- I recommend cooking turkey until the internal temperature of the breast registers between 150 and 160°F on an instant read thermometer.
- At this point, the thigh temperature may be higher, which is OK since turkey thigh meat is more forgiving. Ideally, the thigh won’t be hotter than 170°F, but don’t stress if it is.
Turkey Cooking Times (DON’T OVERCOOK THE TURKEY!)
The rule of thumb for cooking a 14- to 16-pound turkey at 325°F is 10 to 12 minutes per pound of turkey.
- A 14- to 16-pound turkey takes 2 to 2 ½ hours to roast. Add or subtract time if your turkey is larger or smaller.
- Check early! You can always keep roasting, but if you overcook a turkey, it will be dry.
- Anticipate a range. Turkey cooking times vary by oven and by bird no matter how many times you’ve done it. Expect a range (AND CHECK EARLY!)
- Note that if you are opening and closing the oven often towards the end, this can extend the cooking time for 30 minutes or more. Be flexible and don’t stress!
For a complete overview, see How Long to Cook a Turkey.
Need your turkey faster? Make Spatchcock Turkey!
How to prep a turkey for roasting
FAQ
How do you clean a turkey before cooking it?
Do you have to do anything to a turkey before cooking?
How long should turkey sit out before cooking?
How do you cook a Turkey in the oven?
Place turkey in a large deep ovenable tray and cover with foil. Cook for the time shown on the price weight label, remove the foil 40 mins before the end of cooking time, baste occasionally during cooking. Rest under foil for a minimum of 30 mins prior to carving for the most succulent texture and flavour.
How do you prepare a thawed Turkey?
The most important preparation is making sure your turkey is completely thawed, inside and out, and that it is at room temperature. These ingredients are for a 12- to 15-pound turkey and include vegetables and herbs to stuff inside the bird. (Adjust the ingredient amounts for a smaller or larger turkey.)
Should you cover a Turkey before cooking?
The trouble is, turkey has a reputation of being dry and bland. In a bid to keep the meat moist, some people cover their turkey in foil immediately after taking it out of the oven, in the hope that this will keep the juices in.