How To Cook A Turkey

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.

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.

How to Cook A Turkey Step-By-Step

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.