I recently learned how to cook the juiciest, most tender oven roast turkey EVER – and it has changed the way I am going to cook my turkeys from now on. No more arguing with my Mom over when the turkey is done, this method of cooking a turkey is SO forgiving that I would bet the white meat will NEVER dry out!
Cooking the perfect turkey for Thanksgiving or any special occasion can seem daunting, but it doesn’t have to be. With a few simple tricks and tips, you can roast a turkey with crispy skin and incredibly moist, fall-off-the-bone meat.
As an experienced home cook and entertainer, I’ve made my fair share of turkeys over the years. Through trial and error I’ve learned the keys to roasting a tender flavorful turkey every time.
In this article, I’ll share my foolproof method for cooking a turkey that turns out unbelievably juicy packed with flavor and literally falling off the bone with every bite. Whether you’re a seasoned pro or roasting your first bird, these tips will help you nail it this holiday season.
Start with a High-Quality Fresh or Thawed Turkey
The starting point for a great turkey is buying the best quality bird you can. Look for a fresh turkey whenever possible, rather than a frozen one. The texture and flavor will be markedly better.
If using a frozen turkey, make sure to thaw it properly in the refrigerator over several days. Never thaw a turkey at room temperature or in hot water, as this can cause bacterial growth.
When buying a turkey, allow 1 to 1 1⁄2 pounds per person. An average 12-15 lb turkey will feed 8-10 people comfortably with leftovers.
Organic and free-range turkeys have a superior taste, but can be pricier. A standard grade A fresh or frozen turkey still works beautifully with these cooking methods.
Brine the Turkey for Added Flavor and Moisture
Brining is a game-changer when it comes to a juicy, well-flavored turkey! The salt in the brine seasons the meat and helps it retain moisture as it cooks.
To brine a turkey, combine salt, sugar, and aromatics like peppercorns, herbs, citrus, and spices in water. Submerge the turkey in the brine, cover, and refrigerate 12-24 hours.
For the brine, use 1 cup salt and 1⁄2 cup sugar per gallon of water. Some good flavor additions are garlic, thyme, rosemary, lemon, oranges, onions, celery, peppercorns, and bay leaves.
After brining, pat the turkey dry inside and out before seasoning and roasting. The brining ensures a juicy, flavorful bird that falls off the bone when carved.
Truss the Turkey for Even Cooking
Trussing brings the turkey legs and wings close to the body with kitchen string or silicone bands before roasting. This evenly shapes the bird for consistent cooking.
To truss, tuck the tips of the wings under the turkey and tie the legs together. Loop the string around the turkey to close the cavity. Tie it securely but not too tight, so the turkey cooks evenly.
If not trussing, use foil to tent the wings and legs during roasting to prevent overcooking. A trussed or tented turkey will cook more evenly for tender, fall-off-the-bone meat.
Season the Turkey Inside and Out
For incredible flavor, coat the entire turkey inside and out with seasoning before roasting. Use softened butter or oil for the seasoning to stick.
Try a simple salt and pepper rub, herb seasoning blends, citrus zest and garlic, or spice rubs. Get creative and use flavors your guests will love!
Season under the skin as well so the flavor permeates the meat. The skin will get deliciously crispy in the oven. Well-seasoned turkey is key for mouthwatering roasted flavor.
Maintain Moisture for Tender Meat
The biggest challenge with roasted turkey is avoiding dry, overcooked meat. Here are some of my best tips for keeping turkey tender and moist:
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Roast the turkey at a low temperature, between 300-325°F. High heat dries out the meat.
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Baste the turkey every 30 minutes with the pan juices. This adds moisture and flavor.
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Tent the turkey loosely with foil to prevent over-browning.
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Brine the turkey as described above to infuse it with moisture.
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Let the turkey rest at least 30 minutes before carving so juices redistribute.
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Use an instant-read thermometer to ensure doneness without overcooking. Cook to 165°F.
Roast the Turkey Slowly on Low Heat
The absolute best way to keep a turkey tender and juicy is to roast it slowly in a low oven. Cook at 300-325°F for the entire time.
Roasting low and slow allows the turkey to cook through without the meat drying out. It takes patience, but the payoff is incredible flavor and fall-off-the-bone texture.
For timing, plan on roasting approximately 15-20 minutes per pound. A 12 lb turkey takes around 3 hours at 325°F. Add more time if cooking at 300°F.
Resist the urge to increase the heat, which dries out the turkey. Let it gently roast low and slow for maximum juiciness.
Baste Frequently for Added Moisture
Basting is brushing or spooning pan juices over the turkey as it roasts. This adds flavor and moisture to keep the meat tender.
Baste every 30 minutes starting one hour into roasting. Use a bulb baster, brush, or spoon to coat the turkey with the juices.
For the juiciest bird, I like to tent the turkey loosely with foil between bastings. This prevents the skin from drying out.
Frequent basting essentially steams the turkey from the inside out. It helps the meat cook evenly and stay succulent and moist.
Let the Turkey Rest Before Carving
Be sure to let the roasted turkey rest at least 30 minutes, and up to 1-2 hours, before carving.
This resting period allows the juices to be reabsorbed back into the meat. If you carve too soon, the juices will spill out onto the cutting board rather than staying in the meat.
Tent the turkey with foil during the resting period. The internal temperature will rise another 5-10° as it rests, finishing the cooking process.
Once rested, the turkey is ready to carve and serve. The meat will be incredibly moist, tender, and flavorful after this important last step.
Carve the Turkey for Perfectly Cooked Meat
Use a sharp carving knife to slice breast meat and legs from the turkey. With the work done roasting it slowly, the meat should easily slice and fall off the bone.
Carve the breast meat by making thin horizontal slices. Take legs and thighs off the turkey in one piece, then slice the meat from the bone.
Aim for uniform slices so both dark and white meat are well represented on each plate. Arrange slices neatly on a platter for an elegant presentation.
The payoff for properly roasting and resting the turkey is succulent meat that literally falls off the bones when sliced. Enjoy the fruits of your labor!
Make Gravy from the Pan Drippings
Don’t discard those flavorful pan drippings after lifting out your turkey! Transform them into the most delicious gravy to complement your roast turkey.
Pour drippings into a fat separator. In a saucepan, whisk flour into the defatted drippings. Cook until bubbling and thickened.
Finish with chicken or turkey stock for flavor and thin to the desired consistency. Season gravy to taste with salt, pepper, and herbs.
Made right in the turkey pan, this easy gravy captures all the flavorful fond and juices. It’s the ideal finishing touch for your holiday meal.
Let Leftovers Inspire Creative Meals
A perfectly cooked turkey provides leftovers for days. Get creative with turkey noodle soup, casseroles, sandwiches, salads, and more.
Strip leftover meat from the bones to use in recipes. Freeze bones to make turkey stock. Enjoy the fruits of your turkey roasting labors for nibbles and meals throughout the week.
With proper storage in the refrigerator or freezer, turkey leftovers can be safely enjoyed for up to 4 days after cooking. An abundance of delicious turkey is one bonus of roasting a bird.
Key Takeaways for a Tender, Juicy Turkey
Roasting a succulent turkey with fall-off-the-bone meat takes some finesse, but is absolutely achievable in your home kitchen. Here are my top tips:
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Start with a fresh high-quality turkey, ideally brined for added moisture and flavor.
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Truss or tent the legs and wings for even roasting. Season generously inside and out.
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Roast slowly at 300-325°F to prevent drying out. Use a meat thermometer to monitor doneness.
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Baste every 30 minutes with the pan juices for added moisture and flavor.
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Let the turkey rest for 30+ minutes before carving so juices redistribute.
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Carve carefully and make gravy from the pan drippings. Enjoy delicious leftovers!
With this foolproof roasting method, you can look forward to a showstopping turkey with crispy skin
How to Cook A Turkey
Let’s walk through this step by step, as some of you may be making your first turkey ever – or heck, you are like me and have been spending your life trying to master roasting a turkey. If you don’t need these photos, just pop on down to the bottom where the recipe awaits you, you turkey pro! The turkey shown in these photos is 13 lbs, but the first one I made was 20!
- Pre-heat your oven to 300 °F. Yes, we are cooking this bird low and slow all day. For hours. (The USDA RECOMMENDS that you cook at a minimum of 325°F oven temp, which you can also do and the turkey cooks faster. The choice is up to you.)
- Pat the tops and sides of the turkey dry with paper towels and throw them out. Wash your hands. (I am a kitchen safety NUT when it comes to bacteria, sorry!) Place your turkey so that it’s completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across This will make sense later in in my directions.
- Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity. Wash your hands.(I know, I know)
- Take one tablespoon of sea salt flakes or coarse salt (I always have the flakes so that’s what is on mine) and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
- Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
- Rub the olive oil all over the turkey skin, getting it covered well. You don’t have to do the bottom.
- Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
- Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
- Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
- Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. then turn the oven down to 250 °. (The USDA RECOMMENDS that you cook at a minimum of 325°F oven temp, which you can also do and the turkey cooks faster. The choice is up to you.)
- When the thigh meat reaches a temperature of 180 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
- You can either move it to a platter ( it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
- Use the drippings to make what is the BEST turkey gravy you will ever eat.
The secret to why this turns out so well is that the olive oil and salt still manage to crisp up the turkey skin while the steam from the broth actually braises the turkey, not roasts – and braising is one of the best ways to cook any meat. Braising is also pretty much the only way that you are going to get moist breast meat and cook the legs to a proper temperature at the same time (the bane of turkey roasting.)
More Side Dishes to Serve with Oven Roast Turkey
Here are a few tried, tested and true side dishes to serve with your roast turkey!
- Oven Baked Turkey Stuffing – As you can see you don’t stuff this roast turkey, so you are going to need to make dressing/stuffing on the side. This is a great recipe for it!
- Mom’s Homemade Stove Top Stuffing – My ABSOLUTE favourite turkey stuffing recipe ever!
- Instant Pot Mashed Potatoes – I make these monthly, not just for holiday meals.
- Rosemary Garlic Smashed Potatoes : Mix it up a bit and try smashed potatoes this year.
So everyone go and give Alecia a follow on her social media and say thank you for the best turkey recipe ever! Happy Cooking!