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Want to know how to cook a turkey that’s juicy, buttery, and packed with flavor? This step-by-step guide shows you how to roast a perfect Thanksgiving turkey, even if it’s your first time.
5-Star Reviews From Our Readers ⭐️⭐️⭐️⭐️⭐️
“I was so nervous about cooking our Thanksgiving turkey for the first time, but this recipe and tutorial made it so easy. And the results were perfect–just how I wanted. I was surprised that even the gravy turned out so good. Gravy is notoriously hard for me, and it was delicious. Thank you!” -Marisa
“I did this last year and everyone said it was the best turkey they’ve had! And it was really easier than I was previously doing! Highly recommend!” -Jaffe
“This is an excellent recipe with the perfect amount of herbs. The instructions will walk you through it whether you are a beginner or experienced! I’ve seen all sorts of “gourmet” turkey recipes but this one is an all round winner!” -Arlene
Our Family’s Tried-and-True Turkey Recipe
For us, this isn’t just another recipe, it’s the way our mom has been cooking turkey for as long as we can remember. Every Thanksgiving (and countless Sunday dinners), she roasts it the same way, and it always comes out tender, juicy, and full of flavor.
Cooking a turkey might seem intimidating, but with this step-by-step recipe you’ll see just how easy it is to get perfect results every time. It’s simple, timeless, and proof that the best roast turkey doesn’t have to be complicated.
Of course, our family’s Thanksgiving dinner doesn’t stop with the turkey. My mom’s Turkey Gravy is absolute perfection, especially when served with Perfect Mashed Potatoes (our brother, Devin’s favorite), Homemade Rolls, and my famous Sausage Stuffing (not to toot my own horn or anything, but it really is the best ever!). Elise’s Sweet Potato Casserole is a tradition we look forward to all year (I could eat the coconut pecan topping all day), and dessert wouldn’t be complete without Echo’s Pumpkin Bundt Cake and Emily’s decadent Island Pecan Pie (and of course a traditional Pumpkin Pie).
Put them all together and you’ll feel like you’re right at the dinner table with our family. It’s a true taste of all our Favorite Family Recipes!
🩷 Erica
Table of Contents
- 5-Star Reviews From Our Readers ⭐️⭐️⭐️⭐️⭐️
- Our Family’s Tried-and-True Turkey Recipe
- Key Ingredients and Supplies
- Thawing Your Turkey Safely
- How to Cook A Turkey Step-By-Step
- Brining Your Turkey (Optional But Delicious)
- How Long to Cook a Turkey
- Using an Electric Roaster to Cook a Turkey
- Where to Place the Meat Thermometer
- How to Carve a Turkey
- Pro Tips For Cooking a Turkey
- Storing and Reheating Leftovers
- FAQ’s About Cooking a Turkey
- What To Serve With Turkey
- How to Cook a Turkey for Beginners Recipe
Key Ingredients and Supplies
Frozen Turkey – Plan what size you need depending on the amount of guests you will have. Figure about 1 pound of turkey per person (or 1 ½ pounds if you want leftovers). For example, 12 guests will need an 18-pound turkey (we usually get an 18-20 pounder). Make sure to remove the neck, giblets, and gravy packet from inside the cavity before cooking. If you are having a small group, you may want to consider cooking a turkey breast instead.
Seasonings – We use a mix of paprika, parsley, sage, rosemary, and thyme gives the turkey classic flavor and color. We brush salted butter under and over the skin. This helps the seasonings stick and keeps the meat tender and juicy.
Roasting Pan – A sturdy roasting pan with a rack helps the turkey cook evenly and keeps the skin crispy. If the turkey is too big for the lid to fit (which is the case most of the time for us), cover it with a loose aluminum foil tent instead. You can also use an electric roasting pan (see instructions below).
Meat Thermometer – Always use a meat thermometer to check for doneness. The turkey is safe to eat at 165°F in the breast and 175–180°F in the thigh. Don’t rely on the little plastic pop-up timer that comes with the turkey; they often go off too late and your turkey will be dry.
Thawing Your Turkey Safely
We have a full post on How to Thaw a Turkey Safely, but here’s a quick breakdown to guide you through the basics:
Refrigerator Thawing (Recommended Method)
The safest way to thaw a turkey is in the refrigerator. Plan on 24 hours of thawing for every 4–5 pounds of turkey. A large turkey can take 3–6 days to fully thaw, so check the chart below to know when to start.
Cold Water Thawing (Last-Minute Solution)
If you’ve forgotten to thaw the turkey (it happens to all of us!), use this USDA-approved quick-thaw method: place the turkey in a leak-proof bag, submerge in cold water, and change the water every 30 minutes. Allow about 30 minutes per pound, then cook immediately once thawed.
How to Cook A Turkey Step-By-Step
- Preheat oven to 325°F. Remove the turkey from packaging, take out the neck, giblets, and gravy packet, and pat the turkey completely dry with paper towels.
- Spray a roasting pan with cooking spray, add 1 cup of chicken broth to the bottom, and place the turkey on a rack. If using an electric roasting pan, see notes below.
- Brush melted butter evenly over the turkey (including under the skin) and rub with paprika, parsley, sage, rosemary, and thyme. Tuck the wing tips under the bird.
- Loosely tent the turkey with aluminum foil (if the lid doesn’t fit) and roast according to package directions (about 15–20 minutes per pound).
- Midway through cooking, remove the foil to allow the skin to brown. Use a meat thermometer, not the pop-up timer. Turkey is done at 165°F in the breast and 175–180°F in the thigh (and 165°F in the center of stuffing, if used).
- Let the turkey rest 20–40 minutes before carving to lock in juices. Slice, serve, and enjoy.
Brining Your Turkey (Optional But Delicious)
Brining a turkey is an optional, yet popular technique that adds moisture and enhances flavor. This is achieved through the process of osmosis, where the salt in the brine solution helps the turkey absorb extra moisture and seasoning. For a simple brine, check out these USDA Guidelines on wet brining.
How Long to Cook a Turkey
While a digital thermometer is the only reliable way to check doneness, it’s nice to have a ballpark idea of when your turkey will be ready. Here’s a simple cheat-sheet to help you plan your day in the kitchen:
Using an Electric Roaster to Cook a Turkey
If you cook your turkey in an electric roaster, it is going to cook faster. Depending on your roaster, it may cook up to 2 hours faster. This is due to the heat source being much closer to the turkey.
- Check the owner’s manual of your roaster to get the most accurate roasting times.
- Don’t forget to check the turkey with a meat thermometer when it is half way through cooking to see how it is coming along.
- Try to only lift the lid as much as needed to avoid too much heat escaping.
Where to Place the Meat Thermometer
The National Turkey Federation recommends inserting a meat thermometer about 2 ½ inches into the deepest, thickest part of the breast or into the inner thigh near the breast, making sure it doesn’t touch any bone. A turkey is fully cooked when the internal temperature reaches 165–170°F in the breast, 175–180°F in the thigh, and 165°F in the center of the stuffing if your bird is stuffed.
How to Carve a Turkey
Let the turkey rest for 20–30 minutes so the juices redistribute. Personally, I like using an electric carving knife but a sharp carving knife works great too. Start by removing the legs and wings at the joints, then slice the breast meat away from the bone and cut it into thin slices. Arrange the meat on a platter, mixing light and dark cuts so everyone can grab their favorite. Don’t worry if your slices aren’t perfect. Once it’s plated and garnished, it will look beautiful and taste amazing.
Pro Tips For Cooking a Turkey
Rotate the pan halfway through – This will just help the turkey roast evenly. All ovens are different and have different “hot spots” so rotating it will give it a more even roast.
Save those pan drippings – you will want them to make Turkey Gravy!
Let the turkey rest breast-side down (for part of the rest period) – After roasting, you can rest the turkey breast-side down on a platter (tent with foil). This lets the juices run back into the breast meat, keeping it extra juicy.
Carve only what you’ll serve right away – Leave the rest of the turkey whole and cover with foil until you’re ready to eat it. This helps keep the meat moist and prevents it from drying out on the platter.
Use your broiler if the skin needs crisping – If the meat is done but the skin isn’t quite golden enough, pop the turkey under the broiler for just 2–3 minutes at the end. Watch closely so it doesn’t burn!
Storing and Reheating Leftovers
Let the turkey cool to room temperature within two hours, then store in airtight containers or bags. Leftovers keep 3–4 days in the fridge or up to 4 months in the freezer. Reheat in the oven at 325°F (covered with foil to prevent drying) or in the microwave in 30-second bursts. If you want some creative ways to use up those leftovers, try our Thanksgiving Leftover Casserole, Turkey Pot Pie, or Thanksgiving Sandwich.
FAQ’s About Cooking a Turkey
These are commonly asked questions about cooking a turkey. If you need more in-depth information, you can find more detailed answers in the post above.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. This can take anywhere between 2-12 hours depending on the size of your turkey.
No, do not rinse your turkey. According to the USDA, can spread bacteria to your sink and countertops. Instead, drain the excess juices from the turkey and pat the turkey dry with paper towels.
Generally, you cook a turkey at 325-degrees for 15-20 minute per pound but this isn’t always perfectly accurate. A meat thermometer is essential to making sure your turkey is properly cooked.
For tender, flavorful turkey, we prefer the classic roasting method.
What To Serve With Turkey
Prepare for your feast with these complete guides to Thanksgiving Dinner, Thanksgiving Appetizers, Thanksgiving Side Dishes and Thanksgiving Desserts.
Have you tried this Thanksgiving Turkey Recipe? I’d love to hear what you think and what you served it with! Drop a comment below and tell me how you enjoyed it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍗
How to Cook a Turkey for Beginners
Video
Ingredients
- 1 whole turkey, thawed (18-20 lbs)
- thick celery stalks and onion slices, (optional, see steps 2 and 3)
- 1/3 cup salted butter
- 1 cup chicken broth
- 1-2 teaspoons paprika
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- aluminum foil
Instructions
- Preheat oven to 325 degrees. Remove turkey from packaging. Remove the neck, giblets, and gravy packet included with the turkey. Keep the gravy packet in the refrigerator until you make the gravy (turkey gravy recipe in recipe notes). Pat completely dry with paper towels (this is important so the butter will adhere to the turkey).
- Spray a roasting pan with cooking spray. Add the chicken broth to the bottom of the pan, then place the turkey on a wire roasting rack inside the pan. Thick celery stocks and thick onion slices can be used instead of a wire rack.Note: If using an aluminum roasting pan, do not place the turkey directly on the aluminum. Place some thick celery stocks and thick onion slices in the bottom of the pan, and place the turkey on top of them.If the turkey is placed directly on the pan, the skin will stick to the bottom of the pan as the turkey cooks and the turkey will be difficult to remove from the pan.
- Tuck the wing tips under the bird so that they will not get too brown while cooking. This also looks much more appetizing.
- Melt butter and brush evenly over the turkey. Gently lift the skin and rub some of the butter under the skin layer.
- Combine the spices and rub them evenly over the buttered turkey.
- Make an aluminum foil "tent" to go over the entire turkey. Using a wide aluminum foil sheet, or two long sheets crimped together to form a wide sheet, loosely cover the entire turkey. Tuck the foil inside the roasting pan around the turkey so the condensation from the turkey drips from the foil back into the pan.
- Place the turkey in the oven and cook according to turkey package directions. Cooking time will vary according to the turkey size. See turkey cooking chart in post above. A meat thermometer is always recommended. A turkey is fully cooked when the internal temperature reaches 165 degrees. If the turkey has been "stuffed" with dressing, add 15-45 minutes to the cooking time. The dressing, or stuffing, is fully cooked when it reaches 165 degrees in the center of the dressing.
- Remove the foil tent after one hour of cooking. The foil keeps the moisture in the turkey. As the skin browns, it thickens and will do the job of keeping the moisture in without the foil. If the turkey is getting too brown near the end of the cooking time, replace the foil tent.
- Once the turkey reaches 165 degrees, remove it from the oven and allow it to rest, lightly covered with foil, for at least 20 minutes, and up to 40 minutes before carving (flip it so it's breast-side-down for part of the time). This allows the juices to redistribute through the meat.
- While the turkey is resting, make turkey gravy. See the link to "How to Make Turkey Gravy" in the recipe notes below.
- Carve and slice. Enjoy a moist, delicious turkey!
Notes
- Check the owner’s manual of your roaster to get the most accurate roasting times.
- Don’t forget to check the turkey with a meat thermometer when it is half way through cooking to see how it is coming along.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just popped my turkey in the oven! Thanks for the great recipe and tips, I bet it’ll be a banger! Nice layout on your website 🙂
Thanks so much, Happy Thanksgiving!
Looks juicy.
Your recipe for roasted turkey is a lot like mine so it gets 5 stars.
Since I am in my mid 70s I’ve been roasting big birds for a lot of years. Hope I’ve got lots more turkeys to cook.
All looks sooo yummy will be trying some of these recipes 😋
Yummy. I have always just put butter on an and roast it. I am going to use this recipe for my turkey for thanksgiving. I can’t wait to try it, my mouth is already watering. lol!
Great info., simple instructions, looks so good, I’m salivating.
i have read and will try tis method of cooking my turkey thank y0u!!!
Very helpful an informative recipe. Everything you need to know!
Thanks for the tips!!
I so appreciate all the details that are in this one post! I am now ready to tackle the bird for this year!!!
I can’t believe the types of seasonings used, the brining technique and cooking instructions that was posted. I always rinsed my turkey, rubbed it with butter and let him cook. I can’t wait to brine my for the 1st time this year. Thanks so much for the tips.
I can’t wait to try this recipe! I’ve never been able to do a really good turkey but this sounds easy and delicious. If this works for me, maybe I’ll host Thanksgiving next year!
I love this recipe and all the information, a lot is review, but I like what I read.
This is the way I was taught this way Home EC in school
Oh my gosh!!! Who knew that it was so easy to cook a turkey following the basic and simple instructions. I was waiting until Thanksgiving to make the turkey but I couldn’t wait. So I cooked a small 10 pound as a trial and error and boy was it juicy and tender, not dry. Thank you so much!!! Satisfied chief. Happy Thanksgiving
We love to hear it! I’m very happy you like the recipe. Thank you!
I always have Turkey for Thanksgiving and each year I like to try something a little different so this year this will be my Turkey.