This roast turkey recipe is actually easy to make so don’t feel intimidated. Below I will show you step-by-step how to cook a turkey for Thanksgiving or any special dinner!
While cooking turkey takes time, the steps are not difficult. Follow the guide below for our best tips to ensure your roast turkey is perfect and juicy!
This is an easy turkey recipe and can be served with your favorite sides like mashed potatoes, sweet potato casserole, green bean casserole, and of course cranberry sauce.
Roasting a turkey is a classic cooking method that results in a beautiful golden brown bird with tender, juicy meat when done right. While roasting a turkey may seem intimidating, especially for first-time cooks, it’s actually quite simple if you follow some key steps. In this article, I’ll walk you through the full process of roasting a turkey, from prep to carving, with tips for ensuring moist meat along the way.
Step 1: Choose and Prepare the Turkey
The first step is selecting your turkey. You’ll want to plan for about 1 pound of turkey per person going up by 1/2 pound if you want ample leftovers. For a group of 8-10 people, a 15-18 pound turkey is typical. Opt for a fresh or thawed turkey, not frozen. Remove the giblets and neck from inside the cavities. Rinse the turkey inside and out with cold water then thoroughly pat dry with paper towels. This helps ensure even browning.
Step 2: Let the Turkey Sit
For the juiciest meat, you’ll want to let the turkey sit out at room temperature for about 1-2 hours before cooking This helps it roast more evenly Remove it from any packaging and place it on a baking sheet or roasting pan breast-side up during this time.
Step 3: Prepare the Aromatics
To flavor the turkey from the inside, you’ll want to prepare a simple aromatic mixture. Finely chop 1 onion, 1 apple, 1 lemon, and a few sprigs of fresh thyme. Place this in the main cavity of the turkey. You can also put some of the mixture under the skin directly on the breast meat. Rub the skin with about 1/2 cup of softened butter. This helps keep the turkey moist and promotes browning.
Step 4: Truss the Turkey
For a picture-perfect bird, you’ll want to truss it before roasting. This involves tying the legs together with kitchen string to hold its shape. Make sure the wings are tucked under the body with the tips toward the turkey’s back. Trussing keeps all the extremities contained for more even cooking.
Step 5: Prepare the Roasting Pan
Place the turkey breast-side up on a roasting rack in a heavy roasting pan. The rack elevates the turkey above the bottom of the pan to allow air circulation for even cooking. Pour about 1 cup of turkey stock wine or water in the bottom of the pan to help keep moisture in the oven. The drippings will also mix with the liquid as it roasts.
Step 6: Roast the Turkey
Preheat your oven to 325°F. Place the roasting pan with the turkey directly in the center of the oven. Baste the turkey with the pan juices every 30 minutes by spooning them over the breast. This keeps the skin from drying out. Roast until the thickest part of the thigh reaches 165°F on a meat thermometer, about 15 minutes per pound. For example, a 15 pound turkey will need to roast about 3 to 3 1/2 hours.
Step 7: Make a Tent
When the turkey is about two-thirds done, tent it loosely with foil to prevent overcooking. This traps in heat to cook the interior fully while preventing the exterior from getting too dark. Make sure the foil isn’t pressed directly on the skin, which would cause steaming.
Step 8: Check for Doneness
Tracking the roasting time based on the turkey’s weight should get you close to the target temp. However, you always want to confirm doneness by taking the temperature in a few spots. Insert the meat thermometer into the thickest part of the breast, thigh and center of the stuffing if stuffed. The turkey is done when all those spots reach 165°-170°F.
Step 9: Let It Rest
This is one of the most important steps! Letting the turkey rest for at least 20 minutes allows the juices to redistribute evenly throughout the meat. If you carve right away, it will dry out as the juices run out. Tent it loosely with foil during the rest. The internal temp will continue rising another 5°-10°F as it rests.
Step 10: Carve and Serve
Now it’s finally time to carve! Transfer the turkey to a cutting board and carefully slice off the legs and wings. Then slice the breast meat, cutting across the grain for tenderness. Arrange the sliced meat on a platter with the drumsticks and wings and serve warm with your favorite holiday sides!
Turkey Roasting Tips
Beyond the basic steps, there are some additional tips that can help ensure you nail the perfect roast turkey:
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Brine the turkey in saltwater overnight before roasting for additional moisture and flavor. Make sure to pat it very dry before cooking.
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Rub softened butter under the skin as well as over it to keep the meat extra moist.
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Use a meat injector to inject the turkey with broth the night before roasting. This adds juiciness.
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Roast the turkey at a high temp like 450°F for the first 30 minutes to jumpstart browning before dropping to 325°F.
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Place slices of citrus inside the cavity along with other aromatics for a nice subtle flavor.
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Cook stuffing in a casserole dish separately rather than inside the bird to ensure it gets hot enough.
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Make turkey stock from the neck and giblets to use for basting and gravy.
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Let roasted turkey rest for 30 minutes if possible before carving for extra juicy meat.
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Use the drippings in the roasting pan to make a flavorful gravy to serve with the turkey.
Common Roasting Problems and How to Avoid Them
Despite your best efforts, there are a few things that can go wrong during the turkey roasting process:
Undercooked Turkey – This is why using a meat thermometer is critical. If the temp isn’t high enough, salmonella risk is high. Follow the guidelines above to ensure full doneness.
Overcooked, Dry Turkey – To avoid this, monitor temps closely near the end of roasting time and remove it once the target temp is reached. Tenting with foil also helps prevent overcooking.
Uneven Browning – Rotate the roasting pan halfway through if browning seems uneven for more even color. And always let the turkey sit at room temp before cooking.
Burnt Skin – Lowering the oven temp and tenting with foil prevents the skin from getting too dark as it finishes cooking. Avoid basting with sugars.
Sticking to the Pan – The roasting rack is key. Be sure to coat the rack and pan with oil if needed to prevent sticking.
Undercooked Stuffing – As mentioned above, cook stuffing separately to ensure it reaches a safe temp. Never stuff to full capacity.
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How to Tie or Truss The Legs
Once the turkey is stuffed and seasoned, the next step in this turkey recipe is to tie the legs. This helps with even cooking and makes sure nothing burns.
If the turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply crisscross the legs over the cavity and tie them together (this is called trussing) with a piece of kitchen string or twine. This helps everything cook more evenly.
Next, season the turkey by rubbing with oil or butter and sprinkling with herbs/salt/pepper per the recipe below.
How to Prepare a Turkey for Roasting
- Thaw – If using a frozen turkey, be sure to allow time for it to thaw in the refrigerator. A whole turkey can take several days ot defrost. Read more about thawing a turkey here.
- Brine (optional) – Brine turkey for up to 24 hours or according to this brine recipe. Drain well and pat dry. If you brine a turkey, it will follow the same cooking directions and times as a turkey that hasn’t been brined.
- Remove Giblets/Neck – Look inside the turkey to see if it has the neck and giblets inside. Some turkeys don’t have these. They are often in a little white bag inside the turkey. Remove these from the cavity, open the bag and place them in the roasting pan along with the turkey if you’d like. They will add flavor to the drippings for gravy. Cook the giblets too and use them for giblet gravy.
- Dab Dry – Dab the skin dry with a paper towel, this will help the skin crisp better. If you’re stuffing the turkey, wipe the inside with a dry paper towel to remove any debris.
- Oil & Season – In this turkey recipe, you’ll rub the skin with olive oil or slightly cooled melted butter and season with salt, pepper, poultry seasoning, and lots of fresh herbs.
- Stuff turkey (optional) – Loosely stuff the turkey with cooled stuffing or herbs & onion and even lemon or other citrus fruits if you’d like. Scroll below for more info and important tips if you’re stuffing the bird. A stuffed turkey takes longer to cook.
How to Cook a Turkey
FAQ
Do you put water in the bottom of a roasting pan for turkey?
Do you cover a turkey with foil when roasting?
What is the general rule for cooking a turkey?
How do you cook a slow roasted turkey?
Prepare a roasting pan with a rack. Add the turkey to the rack, breast side up. Preheat the oven to 350°F and then when you place the turkey in the oven, turn the oven down. Slow-roasted turkey at 325°F comes out perfectly tender and juicy.
How long should a Turkey be cooked before roasting?
1 day before or the morning of roasting. Refrigerate the turkey uncovered to dry the skin. 1 hour before roasting: Preheat the oven; let your turkey come to room temperature; stuff and tie the turkey, then place it on your roasting pan. Roast the turkey (2 to 3 hours). The timing will vary depending on its size.
How do you cook a Turkey in the oven?
Brush or spray skin lightly with vegetable or cooking oil for best appearance. Insert oven-safe meat thermometer deep into the thigh without touching the bone. Begin checking the turkey for doneness about 30 minutes before the recommended cook time. Your turkey is done when the meat thermometer reaches 140°F in thigh. Carve and serve immediately.
How do you cook a turkey breast in a crock pot?
Drain juices and pat dry with clean paper towels. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.