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Follow these basic steps for how to cook a turkey and you will enjoy a tender, juicy turkey without fail.
Featured with This Recipe
- How Many Pounds of Turkey Do I Need?
- How long do I thaw a frozen turkey?
- How To Quick Thaw a Turkey (aka Cold Water Thawing)
- Should I Rinse My Turkey Before Cooking?
- Brining The Turkey
- Popular Turkey Seasonings and Variations
- Turkey Cooking Methods and Techniques
- Cooking a Turkey in an Electric Roaster
- What temperature to cook a turkey?
- How Long to Cook a Turkey
- Approximate Turkey Cooking Times Chart from USDA
- Meat Thermometer Guidelines for the National Turkey Federation
- Meat Thermometer Placement in a Turkey
- Internal Temperature for Turkey
- Carving the Turkey
- More Tips For Cooking a Turkey
- How to Make Turkey Gravy
- What To Serve With Turkey
- Frequently Asked Questions
- Storing and Reheating the Leftovers
- Turkey Leftover Recipes
- How to Cook a Turkey
- How to Cook a Turkey Recipe
Cooking a turkey for Thanksgiving dinner or a Sunday dinner doesn’t have to be overwhelming. With these simple steps, you can have a full turkey dinner, complete with mashed potatoes, gravy, and stuffing for any occasion without breaking a sweat!
Whether it’s the first time or the tenth time you are cooking a turkey, there is something that can be slightly intimidating about it. Will it be cooked in time? Am I going to have enough turkey? Will it be dry? Take a deep breath and be assured that you can do this! Follow this recipe along with the guidelines we’ve included, and you will be placing a flavorful, moist, and tender turkey on the kitchen table for all to admire.
To start off, here are some items to consider when purchasing a turkey, thawing a frozen turkey, and planning for cooking time.
How Many Pounds of Turkey Do I Need?
This is a key question to ask when preparing a turkey for Thanksgiving or a Sunday dinner.
You definitely don’t want to run out of turkey during dinner, and you need turkey leftovers for turkey sandwiches, turkey pot pie, and turkey noodle soup, right?
A good rule of thumb when buying a turkey, if you want leftovers, is 1 ½ pounds of turkey per person. This takes into account the weight of the bones, it’s not all meat weight.
If you don’t want a lot of leftover turkey meat, estimate 1 pound of meat per person. I like leftover turkey, so if I’m serving 12 people at Thanksgiving dinner, I will buy an 18-pound turkey.
How long do I thaw a frozen turkey?
For food safety and thorough cooking, a turkey should be completely thawed before it is cooked. To slow thaw a turkey, place it in the refrigerator for 3-6 days prior to cooking.
This is a great, safe way to thaw your turkey, and how we recommend thawing. The chart below shows when to thaw your turkey for Thanksgiving 2023:
How To Quick Thaw a Turkey (aka Cold Water Thawing)
We have all waited until the last minute to thaw the turkey (or forgot to thaw it) before cooking. I have done it (several times actually) and we get comments and emails every year from others who have done it as well.
Don’t worry, there is a quick-thaw solution that the USDA actually approves of. This is the “Cold Water Thaw”. To do this you will want to allow 30 minutes of thaw time per pound of turkey.
Here is what the USDA recommends:
“First, be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
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.”
COLD WATER THAWING TIMES
- 4 to 12 pounds — 2 to 6 hours
- 12 to 16 pounds — 6 to 8 hours
- 16 to 20 pounds — 8 to 10 hours
- 20 to 24 pounds — 10 to 12 hours
Read More: How to Thaw a Turkey Safely
Should I Rinse My Turkey Before Cooking?
In short, NO — do NOT rinse your turkey before cooking. According to the USDA, rinsing your turkey is not only unnecessary but could actually do more harm than good.
Rinsing your turkey can splash and spread bacteria into your sink and on your countertops. Instead, drain the excess juices from the turkey down the sink and then pat the turkey dry with paper towels.
Brining The Turkey
Brining a turkey is an optional, yet popular technique that can enhance the turkey’s flavor, moisture, and tenderness. This is achieved through the process of osmosis, where the salt in the brine solution helps the turkey absorb extra moisture and seasoning. The salt also breaks down muscle proteins, resulting in a more tender and juicy meat.
If you would like to brine your turkey, the best wet brining resource we have found comes straight from the USDA. They have great tips on how to safely brine a whole turkey.
Popular Turkey Seasonings and Variations
For this recipe, we like to use plenty of butter (you can use salted or unsalted butter) and traditional seasonings such as parsley, sage, rosemary, and thyme.
Remember to pat the turkey very dry before adding butter and seasonings so they adhere to the turkey while cooking. You can also throw some lemon or orange slices onto the turkey while it is roasting to give it a little citrus-y boost. Here are some more ideas for seasoning your turkey:
- Classic Seasoning: A mixture of salt and pepper, herbs, garlic, citrus and onion make for a classic and traditional seasoning mix. We also like to include a little paprika to the mix for a beautiful color and a smoky flavor.
- Cajun: A mix of paprika, cayenne, oregano, and thyme for a spicy kick. You can also use a cajun seasoning mix such as Tony Chachere’s Cajun Seasoning.
- Italian: A blend of basil, oregano, rosemary, and garlic for a Mediterranean twist.
- Fruit-Infused: Combine herbs with fresh fruit like apples, pears, or cranberries for a fruity, herbal infusion.
- Maple Glaze: Brush the turkey with a maple syrup and Dijon mustard glaze for a sweet and tangy crust.
- Soy and Honey: A mixture of soy sauce, honey, ginger, and garlic for an umami-rich, slightly sweet turkey.
Turkey Cooking Methods and Techniques
There are several cooking methods for cooking a turkey, each with its unique flavor and texture. Here are some common methods:
- Roasting (our preferred method, recipe below): This is the traditional and most popular method. This is method we use in the recipe provided below. The turkey is cooked in the oven, usually in a roasting pan. It’s a versatile method and allows for various seasonings and stuffings. You can roast in the oven or in an electric roaster.
- Deep Frying: Deep-frying is a faster method that results in a crispy skin and moist meat. However, it requires special equipment and precautions due to the large amount of hot oil involved.
- Smoking: Smoking a turkey infuses it with a distinct smoky flavor. It’s a slower method, but the result is incredibly flavorful and juicy.
- Grilling: Grilling a turkey gives it a unique charred flavor. It’s essential to use an indirect grilling method to avoid burning the turkey.
- Spatchcocking: This technique involves removing the backbone and flattening the turkey before roasting it. It reduces cooking time and ensures even cooking.
- Slow Roasting: Slow roasting involves cooking the turkey at a lower temperature for an extended period. It yields very tender meat.
- Braising: In this method, the turkey is seared in a hot pan, then simmered in liquid until it’s tender. It’s less common for whole turkeys but great for turkey pieces.
- Instant Pot or Pressure Cooking: Using an Instant Pot or pressure cooker can significantly reduce cooking time while keeping the turkey moist. Because most Instant Pots can’t hold a whole turkey, this method is best for a turkey breast or turkey pieces.
Cooking a Turkey in an Electric Roaster
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 about 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.
What temperature to cook a turkey?
Low and slow is the name of the game when it comes to cooking a turkey. A lower heat and longer cooking time results in tender, juicy turkey meat that is worth the wait.
We’ve found that 325 degrees Fahrenheit is ideal for a Thanksgiving turkey. See the chart below for cooking time.
How Long to Cook a Turkey
This is the crucial question when preparing Thanksgiving dinner! Timing is everything!
The cooking time depends on the size of the turkey, and it’s important to remember that all ovens are not created equally. Generally, you cook a turkey at 325 degrees for 15-20 minutes per pound but this isn’t always perfectly accurate. This is why a meat thermometer is essential.
This chart will help give you an idea of how long to cook your turkey but keep in mind that all ovens are not created equal.
Keep in mind that the turkey will also need to rest once it is out of the oven for 20-30 minutes. This allows the juices to be distributed throughout the turkey before it is sliced.
This will give you time to bake the rolls, make the gravy, and finish up side dishes.
Approximate Turkey Cooking Times Chart from USDA
Meat Thermometer Guidelines for the National Turkey Federation
This is the recommendation from the National Turkey Federation for meat thermometer placement and internal temperatures:
Meat Thermometer Placement in a Turkey
An important part of using any thermometer is the proper placement in the turkey.
- Insert the thermometer 2 ½ inches into the deepest, thickest part of the breast or into the inner thigh near the turkey breast.
- Make sure the thermometer does not touch a bone.
- When inserting the thermometer in the turkey breast, insert it from the side.
- The thermometer is easier and more accurate this way than when inserted from the top.
Internal Temperature for Turkey
The internal temperature should reach:
- 165 degrees F to 170 degrees F in the breast
- 175 degrees F to 180 degrees F in the thigh
- 165 degrees F in the center of the stuffing.
Carving the Turkey
Carving a turkey can seem daunting, but with the right technique, it becomes a manageable task. Here’s a step-by-step guide on the best way to carve a turkey:
Tools You’ll Need:
- A sharp carving knife: A long, thin-bladed knife works best for carving. You can also use an electric carving knife.
- A carving fork: This will help stabilize the turkey as you carve.
- A cutting board: Choose a large, stable surface for carving.
Step 1: Prepare the Turkey
- Before carving, let the roasted turkey rest for about 15-20 minutes. This allows the juices to redistribute, keeping the meat moist and making it easier to carve.
Step 2: Remove the Legs and Thighs
- Place the turkey on a cutting board with the breast side up.
- Hold the turkey steady with a carving fork inserted into the breast near the wing.
- Use your carving knife to make a long, horizontal cut between the breast and the thigh. The thigh should easily separate from the body.
- To separate the thigh from the drumstick, locate the joint, and slice through it.
Step 3: Carve the Breast Meat
- To carve the breast, start by making a horizontal slice just above the wing joint.
- Continue with smooth, even slices downward, working your way along the breast meat.
- Slice until you reach the breastbone.
- Once you’ve sliced as far down as you can, angle your knife slightly and carefully lift the slices off the breastbone.
- Transfer the slices to a serving platter as you go.
Step 4: Remove the Wings
- If desired, you can remove the wings by cutting through the joint where they connect to the body. This step is optional.
Step 5: Slice the Dark Meat
- Place the thighs and drumsticks on a separate surface.
- Separate the drumsticks from the thighs by locating the joint and slicing through it.
- For each piece, make horizontal slices to create serving-sized portions.
Step 6: Arrange and Serve
- Arrange the carved turkey meat on a serving platter, garnish with fresh herbs or other desired accompaniments, and serve.
Carving a turkey is a skill that improves with practice, so don’t be discouraged if your first attempt isn’t perfect. The key is to take your time, use steady, even strokes, and always carve against the grain for the most tender and flavorful slices.
More Tips For Cooking a Turkey
- Use a good roasting pan. We use a Magnalite roasting pan. It’s what our mom has used for years. We call it the “magic pot”. Any deep-walled, heavy duty roasting pan will work great though.
- Use a roasting rack. This will make it so your turkey isn’t sitting down in the juices. You don’t want to have a turkey with a soggy bottom. A roasting rack will also make it so the turkey gets a good “crackling” all the way around.
- If you can’t cover the turkey with a lid, cover with aluminum foil.
- Use an electric knife for carving. It just makes it so much easier to carve. If you don’t have an electric knife, be sure to use a very sharp knife so you don’t tear up the meat.
- If you want to add vegetables in with your turkey, you can add them before you place the turkey in the oven but this could make them soggy. We usually don’t add vegetables to our roasted turkey, but if you prefer adding veggies such as carrots, onions, celery, or even potatoes, we recommend adding them only an hour or two before the turkey is finished cooking.
How to Make Turkey Gravy
What is a delicious roasted turkey without the gravy? The gravy is the icing on the cake when it comes to turkey. The flavorful drippings from the turkey are what make the gravy! Use our Mom’s Famous Turkey Gravy recipe for the best tasting turkey gravy made from turkey drippings.
What To Serve With Turkey
Whether you are cooking a turkey for Thanksgiving or for Sunday dinner, you can’t go wrong with any of these delicious side dishes. Be sure to check out out ENTIRE collection of Thanksgiving Side Dishes AND Thanksgiving Desserts!
Read Next: ALL the BEST Thanksgiving Side Dishes
Frequently Asked Questions
Here is a breakdown of some of the most commonly asked questions about cooking a turkey if you prefer a quick answer. If you need more in-depth information, you can find more detailed answers in the post above.
165 degrees F to 170 degrees F in the breast
175 degrees F to 180 degrees F in the thigh
165 degrees F in the center of the stuffing.
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.
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 through.
For tender, flavorful turkey, we prefer the classic roasting method.
Storing and Reheating the Leftovers
When cooking a whole turkey, we almost always have leftovers! To store, first, let the turkey cool to room temperature within two hours of cooking, then refrigerate it in airtight containers or resealable plastic bags. Leftover turkey will stay good for 3-4 days in the fridge and up to 4 months in the freezer. When reheating, you can use an oven or microwave. In the oven, cover the turkey with foil to prevent drying and reheat at a low temperature (around 325°F) until it’s warmed through. For a microwave, cook portions for 30 seconds at a time until heated through.
Turkey Leftover Recipes
We find ourselves eating the leftovers for DAYS after Thanksgiving. Whether it be a simple turkey sandwich or a fancy turkey pot pie, we love finding creative ways to use up that leftover turkey! Here are some of our favorite recipes using the leftovers:
How to Cook a Turkey
How to Cook a Turkey
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 any giblets or gravy packets included with the turkey. Throw the neck and giblets away. 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 for at least 20 minutes, and up to 40 minutes before carving. 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
- Because of the butter on the turkey, there is no need to baste the turkey while it cooks. The aluminum foil tent also keeps moisture in the turkey. Once the skin browns, it thickens and keeps the moisture in.
- If you are using an electric roaster, the turkey will cook faster. Depending on your roaster it could cook up to 2 hours faster than a traditional roaster in the oven. Check it at the half-way point to see how it is coming along.
- See How to Make Turkey Gravy for a delicious turkey gravy to serve with your turkey.
i have read and will try tis method of cooking my turkey thank y0u!!!
Very helpful an informative recipe. Everything you need to know! Enter me to win the gift card.
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.
Great information. Thanks so much for sharing.
I love all the information step by step on preparing the TURKEY. It was more information then I expected. I really appreciated everything concerning a Turkey, from Thawing, cleaning, cooking, weight and cooking time, the degrees to cook it, temperature Degrees while cooking and size, cutting it apart, and storing it. Great and Perfect Receipt!
Thank you! I’m so glad this recipe post has been helpful!
Looks Good
I love the step by step for cooking a turket, because I’m alway guessing & hoping the turkey is nice and brown & cooked all the way. I did this last turkey by your step by step way and it came out wonderfull, everyone love it It was cooked all the way and was wonderful. I couldn’t stop smiling Thank You, I will use thi step by step every time I make a turkey.
Thank you, Loretta. Happy Thanksgiving!
It shows you the best and easiest way to prepare your Turkey! To make it safe to consume. Plus the Turkey, will disappear off the plate.
Thanks for the information on patting dry the bird before using the butter,
And how to use the thermometer. I may try the brine this year
I’m directionally challenged and my first solution is to add a little of this and a little of that and assuming I GOT THIS when in fact I do not got this and never had it.
Then, I found your recipe and this will be the first turkey in 43 years….that is edible. All those poor turkeys sacrificed their life for nothing.
I am laughing out loud at your comment. Good luck with your turkey this year! I’m sure it will be a success!
This is the most thorough turkey recipe that I have ever seen ! I mean temperatures listed for every part of the turkey. Also including different cooking methods. this is Excellent !
Thank you, Marie. Happy Thanksgiving!
This is the best recipe for Turkey I’ve found! The instructions are detailed and so helpful especially if you’ve never made a Turkey before.
Thank you, Kris. Happy Thanksgiving!
This is my favorite recipe very informative. I rate this a 5 star recipe or a 10
I have been making the turkey for the last few years for the whole family. I am grateful for these ideas for the seasonings.
this was just like my mommy dinner and i miss her cooking very much i will keep this forever
I have never tried a fruit infused turkey, but come Thanksgiving I will! I will be doing a small turkey or even a turkey breast for 2 reasons. I have not had a stove for probably 8 years now. I use a hot plate, toaster oven, electric pressure cooker and air fryer. A small turkey will fit into my toaster oven and be enough for my dog and I. I really love the idea of the fruit, can’t wait to taste this. Thank you!
As always, a great, concise recipe. Turkey is pretty intimidating, but this recipe and the pictures makes cooking a turkey easy enough to prepare more than once or twice a year!
Thank you, Linda! I’m so happy it has made cooking a turkey less intimidating for you.
My husband is the Turkey King in our family. This recipe is very similar to ours and I’m sure it’s absolutely wonderful!
I could never get my turkey to brown like yours is. Thanks for the idea of drying it and putting butter on it!
Recipe was easy and my family was happy it was so moist and well seasoned.
I’m so glad you all enjoyed it. Thank you!
Last year we had a smoked turkey, it was okay. This year I am doing the traditional oven roasted turkey. My seasonings will be parsley, sage, rosemary and thyme. Thank you for the suggestions for placement of the thermometer, as I always forget.
Thos sounds yummy I might try it this year
Recipe was easy to follow and my family loves how juicy our turkey came out!
My son is making a Thanksgiving dinner for his future in-laws and I printed this information for him. He thank me and gave me a big hug. He said this will help me a great deal. So my hats off to you
Even though I consider myself a very seasoned cook, helpful reminders and different tips are always welcome. I’ve used ideas from these instructions to enhance my own roast Turkey and it came out perfect! Thank you for such attention to detail.
Going to try this this year
Looks like a good recipe.
I would covert it onto gluten dairy free and low sodium.
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!
We are so happy you like this gravy. We love it!
great easy directions on how to make a delicious turkey
super recipe for the turkey best all around
Roasted turkey with all the trimmings is my favorite meal. Delicious turkey is moist & savory. I love this recipe. A+A+A+
Slow roasting in the oven will always be my favorite way to make my turkey. I love the deep fried also, but the oven is so yummy!
It’s so thorough!! Every question you could ever think to ask is answered here.
I love all of your tips for roasting a turkey. I plan on brining the turkey first but roasting it in the oven. This will really come in handy for Thanksgiving and also anytime I cook a turkey.
Thank you fo this helpful information.
I’ve never cooked a turkey before. The instructions were easy to follow which is exactly what a first-timer needs. Juicy, tender and tasty.
That is a very complete and detailed account of how to cook a turkey.
It covers all the bases and answers any questions I could think of regarding picking the right size turkey, thawing the turkey, seasoning the turkey, length time cooking the turkey, and carving and serving. Can’t wait to use some of this good advice for a successful turkey dinner!
This is so helpful, beyond helpful and my favorite turkey “helper” from start to finish. Thank you!!
I love a roasted turkey for Thanksgiving and Christmas. There are only two of us so I opted to get the boneless turkey roast. I can’t wait to roast it and get that great flavor.
Happy Thanksgiving, Douglas!
This is super excellent!
I will be doing the brine turkey.
I’ll update my review.
I can’t wait to try it!
In fact, I will be trying all the recipes
Though out 2024! We have a whole turkey every three months!
This recipe looks fantastic and will try.
Brining is the key! TY. Turkey carving section helpful
Yep, this articles just confirms the steps we learned from Mom on roasting a turkey for any occasion. Just a slightly different carving procedure which will be tried this year for the breast meat.
Thanks and looking forward to more recipes and guides.
I love this recipe! so close to my mom’s
This turkey is the best!
I will let you know how it comes out. Thinking about making a brine and bought a injector pump, but would like direction and what to pump in it. any ideas would be grateful.
Many thanks.
Frank
This looks delicious!! I would certainly attempt it after reading this post on website.
I’m going to do this method , but I’m scared that taking the foil off after only 1 hour will dry the turkey . I would think only 1 -2 hours unfoiled …Please assure me that the turkey will not dry out with 3-3.5 hours uncovered …!
It won’t dry out. The turkey skin will hold in the moisture. You’ve got this! 🙂
Thanks for the recipe! I’m going to use it this week. Can I use fresh herbs?
Of course! Fresh herbs will taste great!
My mom always cooked the holiday dinners! I was to lazy to learn, so I’m glad u posted this recipe, thank you!
I love the idea of using foil for moisture! I’m going to use this recipe this year! Would you still brine the turkey?
We don’t brine our turkey. You can, but we think this recipe turns out really well without brining.
best explained directions I’ve found looking forward to a great turkey
Looks divine and simple to make with the guidelines given of ingredients and step by step cooking.
Wow 😘 very delicious and easy to make,I recommend 5star . Thanks 👍 and looking for many more recipes
This is how a turkey should be cooked. Great recipe.
Thanks for the great tip on cooking a turkey, I always went be what the instructions said. Happy Thanksgiving to you and your family.
This recipe looks very easy and delicious
I will be making this gravy for Thanksgiving. It is simple to make and sounds delicious.
I like the fact that the information is so complete that even a beginning Thanksgiving turkey cooker could complete the cooking of their turkey like a pro!
I showed this recipe to my sister and we are so excited to try it. Your recipes are always delicious!
Thank you, Natalie! You will love this easy to follow, and very delicious, turkey recipe!
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!
The steps make it a fool proof easy way to cook a turkey
Looks really good I will definitely try this!
Sounds delicious. Trying it for sure.
These tips are so helpful! The details for all the steps make the process so much less intimidating! Thank you for being so thorough for beginners like me! Definitely saving this post! This turkey looks delicious!
I usually don’t make turkey because it is always dry. I am going to try this recipe. It looks very appealing.
Cannot wait to try this
I normally smoke my turkey but we might give this a try this year it looks good enough to eat off the page
will sure be trying this !!!
Appreciate the way this recipe is laid out, added benefits is the reference used to brining by USDA. Step by step instructions along with times is very helpful. Actually removing certain steps will save time with unnecessary preparations. Very good recipe like the herbs that used a Turkey winner for sure.
I love simple and straight forward recipes, one cannot make a mistake. This is my all time favorite recipe for making a juicy delicious turkey every time. Thank you
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!
I am glad to hear that I don’t have to brine the turkey or have lots of extra steps. I will try this out on Sunday for a preThanksgiving feast.
I think I’ve actually commented on the Thanksgiving recipes before (and I NEVER leave comments) but I seriously have to say (again) that I feel like my family and I are pretty expended in the kitchen and make some good food, but when I discovered your Thanksgiving recipes it changed our whole holiday… for the better! This turkey is so flavorful and moist. It’s truly the best turkey EVER and the ONLY way I do my turkey now.
This is a pretty good way to cook a turkey but the way I do it by bar b que one the past 30 years is a sure thing. My family will not have any body do any thing else but have me cook the turkey.
I’m not a huge turkey fan, but this sounds delicious!
I just love all the wonderful tips and tricks on how to cook a turkey. It was delicious and will be my go to recipe from now on. It was a big hit with my family! Thanks so much!!!
Your directions are spot on! I’ve got a lot of family to cook for and I assure you the turkey is the first thing to go! Happy Thanksgiving, and just a note to all your followers, turkey isn’t just for Thanksgiving, it’s delish, cook it more !
I love that this recipe skips the brining step.
Good directions and advice
Good directions and advice
Excellent info! Thanl you!
As a person who cooks a turkey once a year this step by step guide helps me look like a very accomplished cook, thank you!
Super easy and yummy recipe😍
the PERFECT turkey recipe! I have followed your recipe for several years in row! Thank you!!
Great recipe with details.
Loving the recipe! Thank you so much for the great idea. I don’t do a lot of Turkey’s and always on the look out for new ways to cook a good turkey and gravy. It looks great!
Concise directions and tips for the perfect turkey! Always good to have printed notes (or on phone) on hand to make sure the turkey is perfect!
I’ve been cooking Thanksgiving for years but this makes a great reference. I’ll use it from now on!
Thank you!
Great Recipe
This is the best Turkey…moist and flavorful. Details were easy to follow too.
What a plethora of good information! Although I have been cooking turkey dinners for over 40 years, this gentle reminder of how long, dressed and undressed, gravy reminders were fabulous!
I am going to laminate this, so I have a quick reference. Thanks so much.
GREAT recipe! Thank you so much!!
Love the thawing chart, I’ve never seen that before. To me after the thawing its really all down hill. After 35 years I have never had a turkey that wasn’t devoured ! Don’t panic all you first time cooks but please share your experience with the next generation !
First time making a Turkey and this has helped me tremendously! Can’t wait to eat!!
Sounds yummy. Going to try this Thanksgiving.
Sounds like a delicious recipe!
I love this turkey recipe! The flavors go so well together and it is simple. Win-win!
Every year I search the web for help with roasting my turkey. This recipe/article is the most comprehensive one I’ve ever gotten detailing everything I need to know. This will definitely be my go to from now on. No need to look any further.
I love how you give & show step-by-step pictures on how to do the turkey properly & have a great turkey!
This made everything so easy! The Turkey came out perfectly!!
This post was so helpful and helped me make the most delicious Turkey. Thank you!!!
This year is going to be my first Turkey!!! and I’m absolutely fascinated with all these tips, I was afraid to leave my Turkey dry, but I’ll follow all these tips to rock it. Love the way she explained !! Very detailed ! Thank you so muchhh!!! ❤️❤️
When there is so much to prepare for while hosting Thanksgiving this is beyond helpful! This really eased my mind while planning out my day of cooking!
A very detailed guide. Came out perfectly!
Thank you for such a detailed recipe! I can’t wait to try it!
Thanks for these detailed tips and tricks! I’ve been nervous to try and cook turkey before because it seems so intimidating. But with your instructions and photos I feel ready to take it on!! Thanks.
I made your turkey recipe for Thanksgiving and my family has requested it again for Christmas! Thanks for the fabulous recipe with all the tips!!
Absolutely the best turkey I have ever made!! I also made the mashed potatoes and gravy(to die for!) which was outstanding. Too bad it was just my husband and myself, due to the pandemic. Next year the gang will all be together and I will recreate the meal. Thank you for these terrific recipes!
I forgot to give it a rating. I give it a 10!!
Thank you so much! We are so glad you enjoyed it!
My turkey came out really moist and it taste great.
My Turkey was amazing!! Thanks for the low and slow advice! Yum!
Hello. This is essentially the same way I’ve always done it, EXCEPT that I keep the neck and giblets, cut up what’s able to be cut up (heart, liver, etc.), put all of them into a pan of water with whatever herbs I have on hand, let it simmer on the back burner while the bird cooks, and then, instead of the “gravy packet”, which I’m sure all but us old birds prefer, I use the cornstarch/water/butter method except that the “water” is the water used to cook the giblets. Though I don’t particularly care to eat organs or any pieces thereof, all of my family love the little bits IN the gravy. And, I make about a ton of stuffing which includes chestnuts, apples, celery, onion, spices and herbs, several different kinds of bread stuffs (bagels, white and wheat bread, brioche, again, whatever I have on hand. And of course cook it IN the bird as well as a separate pan. They come out very different. Just a thought. Shari
Thank you so much for sharing your methods! Sounds delicious!
I have this book marked for the big day, which is coming up so fast! Can’t wait to have a very small gathering this year!
The perfect guide to cook a turkey. Bookmarked in case I need it!
Such great tips for making a great turkey! Perfect for Thanksgiving!
With a big extended family, I almost never get turkey duty, so in the years that I do, it always feels a little daunting as I try to remember how I’d pulled it off last time around. Thank you so much for the concise steps and handy tips … just in time for me to start thinking about THIS year’s bird! 😉
I love these killer tips — especially the cook times per pound because I feel like I always screw this up. Can’t wait to put these tips to action in a few short weeks!
This is really helpful! Thank you so much for the tips!
Great information here! Thanks for sharing!
Thanks so much for all the detailed tips! With the holiday season coming up, this will definitely come in handy, so I really appreciate the resource.
I so need this! I have struggled over the years cooking a turkey. Always too dry but still cold on the outside! lol! Thank you, I’ll be using this guide for thanksgiving!
I am hosting Thanksgiving this year, so I can’t wait to use these tips to make the perfect turkey!
This is the second year I’ve used your recipe at Thanksgiving and it’s amazing! Love it!! Great instructions.
Can I use fresh herbs? How would I adjust the amounts?
Yes you can! The ratio is 1 tsp of dried herbs = 1 tbs of fresh herbs. Dried herbs are more concentrated so you have to use more fresh herbs to match the flavors.
This is my first year ever cooking a turkey or hosting thanksgiving for my family. I was super super intimidated about cooking one. I plan on using this recipe for the turkey and my mind is already a little at ease. Thanks!
If I have a wire rack that the turkey sits on. Can I stuff the turkey with the veggies instead ?
We haven’t tried it that way before, but I don’t see why not. Let us know how it goes if you try it!
Thank you for this! I have always been so intimidated by cooking a turkey, but this really helped. Thanks for sharing!
Hi, I’m going to use your recipe for how to cook a turkey this Thanksgiving. In the ingredients it calls for 1 cup of chicken broth but doesn’t explain how to use it. Do you just put that in the bottom of the roasting pan? Also, my grandson is allergic to milk products so I can’t use butter. Could I use oil or something else or would it change the recipe to much? I have been using your Easy Butter & Herb turkey recipe for a few years. I’ve never actually used a roasting pan like this so I’m a little nervous. Also, do you prefer this method over your Easy Butter & Herb recipe?
Thanks for catching the part about the chicken broth! I have updated the recipe – basically you just pour the chicken broth into the bottom of the pan to create more moisture for the turkey. For a butter substitute, you could use margarine or olive oil, but maybe about half the amount. You can also baste the turkey while cooking instead of adding the butter to lock in the moisture. As far as which recipe we like better – the Easy Butter & Herb Turkey is definitely more focused on the herb flavoring and this turkey recipe is more about the flavor of the turkey. It is totally up to you and your preferences! I hope this helps! Let us know how it turns out!