Halloween festivities are over, and that can mean only one thing. We’re about to replace those mounds of candy with platters of stuffing, cranberry sauce and of course, a juicy, decadent turkey! This full guide on how to cook a turkey will make you a turkey cooking pro!
Want to really impress your guests this Thanksgiving? You’ll shine brighter than the television parade floats when you pull a gorgeously browned, picture-perfect turkey out of the oven this year.
Haunted by turkey fails of Novembers past? Never touched a raw bird in your life and worried you’ll screw it up? Don’t be!
Today, we’re sharing how to cook a turkey the simple and best way. No more second-guessing or stressing. Instead, follow these step-by-step instructions and leave everyone full of awe (and plenty of tryptophan) the end of the meal.
Steps for Cooking a Turkey
Cooking the perfect turkey starts with picking out the best one.
For best results, estimate around one pound of meat per person at the table, or more if you want leftovers! If you buy yours frozen, remember to thaw it out by sticking it in the refrigerator a few days beforehand.
Gather Your Tools
When you’re ready to cook the turkey, you don’t need a bunch of fancy gadgets or a long list of ingredients.
The most important factor is the size of your roasting pan. Make sure it’s wide and deep enough to comfortably nestle your turkey inside of it without touching the edges. If you have a roasting rack, we recommend using that inside the roasting pan.
In addition to the pan, you’ll also need your simple
- Stuffing ingredients
- Along with kitchen twine
- Meat thermometer
Next, you will dry brine the turkey. This can be done two days before you cook it!
Clean Your Turkey
Before you can brine your turkey, you’ll need to clean it. First, discard the bag of innards that comes with the bird.
- Remove the giblets in the bottom of the turkey as well as the neck of the turkey. Don’t forget to take the bag out of the neck area. This can be easily forgotten!
- Then, rinse the turkey inside and out using cold water.
- Dry the meat thoroughly with paper towels for extra-crispy skin
- Then, pull the wing tips forward and tuck them under the breasts to keep them from burning.
What is Dry Brine?
Want to give your turkey tons of flavor without the messiness of a wet brine? A dry brine consisting of salt and brown sugar is ideal. Here are the steps to follow:
How to Dry Brine
Mix 1/2 cup salt and 2 tablespoons brown sugar in a bowl.
Rub the dry brine all over the cleaned and dried turkey.
Make sure to get the wings, inside the turkey and under the skin.
To get under the skin, you’ll have to use your fingers to separate the skin from the bird.
Cover the turkey and place it in the refrigerator for up to 2 nights! You can also do this the night before, but 2 days is best.
Before you cook, take the turkey out of the refrigerator and let it come to room temperature.
To get an extra-juicy turkey, season the meat as well as the skin. Use your fingers or a thin silicone spatula to separate the breast meat from the skin. Stop once you reach about 2/3 of the way down the breastbone.
Fill the Bird with Vegetables
If you’re making a 12-pound to 15-pound turkey, gather these ingredients for your filling:
- 1 large onion, cut into 4
- 1 large apple, cut into 4 (you can use 1 1/2 apples if you have room)
- 1 tablespoon black pepper
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Fill the middle of the bird with all of the above ingredients. Lots of fresh pepper!
Butter the Bird
In our house, the more butter the better! Use 1 1/4 sticks unsalted butter to rub all over the turkey. Make sure it’s room temperature so you can easily spread the butter all around.
Place the butter under the skin, the wings and even some inside the turkey.
Don’t worry if there are chunks of butter all over the turkey. This will all melt and be delicious when it’s cooked.
Truss Your Turkey
This sounds like a fancy step, but it isn’t. Trussing a turkey just means tying its legs together. Use kitchen twine to perform this step.
How to Cook a Turkey for Thanksgiving
Now you’re ready to roast!
The turkey should be on a roasting rack, with the roasting pan under it. Most racks sit nicely in the roasting pan.
Pour 3-4 cups chicken broth into the bottom of the roasting rack. This will keep the meat moist while it’s cooking. We also add white wine later!
Place the turkey in a preheated 450-degree oven for 30 minutes. The skin will get nice and brown, which is what you want.
Next, cover the turkey in tin foil, pour 3 cups white wine in the bottom of the roasting rack.
During the cooking process, check the bottom of the rack and see if it needs more liquid. You can add more chicken broth if needed.
Turn the oven to 350 degrees to cook the turkey for 2 hours.
Cooking times vary depending on the size of the turkey. See more below for how long to cook a turkey.
The turkey is done when a meat thermometer reaches 165 degrees to 180 degrees.
Plate the Turkey
When the turkey is done, save all of the juice from the bottom of the pan. This is perfect for making gravy and for pouring a little over the top of the turkey!
Plate the turkey on a large platter.
Garnish the plater with herbs, orange slices, apples and whatever else you have around that looks pretty!
Do You Cook a Turkey at 325 or 350?
We cook the turkey uncovered at 400 degrees Fahrenheit for 30 minutes.
Then turn the heat down to 350 degrees Fahrenheit and cover the turkey loosely with a large piece of foil.
Bake at 350 for about 2 hours depending on the size of the turkey.
You can also remove the foil 15 minutes before it’s done, depending on how brown you want it.
How Long Do You Cook a Turkey For?
You should cook your turkey for 15 to 20 minutes per pound. Be sure to check your meat throughout, as times may vary depending on the size and thickness of the bird.
How Long Should a 15lb Turkey Cook?
Following the logic above, a 15-pound turkey should cook for a minimum of 3 and 3/4 hours or 225 minutes. It can take up to five hours (20 minutes per pound), so make sure to use your thermometer.
Is Turkey Done at 165 or 180?
There has been debate over the temperature at which your turkey is truly “done.” Until 2006, the FDA recommended making sure your turkey reached 165 degrees Fahrenheit at the breast part and 180 degrees at the thighs.
Then, it revised those recommendations and said the entire turkey is safe at 165 degrees. Following these guidelines, make sure your turkey’s juices run clear and don’t rely on the pop-up indicators that come with it. Instead, use a meat thermometer and insert it at the thickest part of the thigh.
Furthermore, I like when the turkey is cooked to 165 degrees. I feel like it’s still moist and cooked through.
Frequently Asked Questions
What Do You Put in a Turkey Cavity?
To complete the dry brine, hold the turkey by its back legs and season the cavity with as much salt and pepper as you like. For a delicious and aromatic touch, stick in rosemary, along with half a bunch of sage. Finally, add a handful of your chopped vegetables and apples to the cavity.
Then, sprinkle more pepper on the outside of the turkey. Place it breast-side up in your roasting pan and refrigerate it uncovered for up to three days.
Do I Need to Rinse a Dry Brined Turkey?
Nope! You do not need to rinse or even pat your turkey dry before cooking. Doing so will make it more difficult to brown. Once you remove it from the refrigerator, let it sit out a bit to room temp and then it’s ready to cook!
Tip – if you’re in a hurry just cook it right out of the refrigerator.
Should I Baste My Turkey?
There isn’t a need to baste your turkey as it cooks. The butter you spread on the skin before putting it in the oven is enough to keep it moist. Any extra moisture will prevent your turkey from browning and crisping up the way you want it to!
So sit back, relax and catch the big game once you reach this point!
How Long Should Turkey Rest after Cooking?
Resist the urge to gobble it down immediately! Instead, give your turkey about 20 minutes to rest before carving, covering it loosely with foil to keep the heat and moisture in.
How Do I Keep My Turkey Moist?
For turkey that’s crispy on the outside and moist on the inside, stick with these tips:
- Choose a turkey that’s fresh, not frozen
- Rub soft butter under the skin before cooking
- Stick to a loose truss, or skip the trussing stage altogether
- Remember to let the turkey rest
Combined, these steps can help your turkey retain as much moisture as possible. You can also try a wet brine instead of a dry one, preparing a saltwater mixture and rubbing it all over the turkey instead of dry seasonings, letting it soak for a few hours before proceeding as normal with the other steps.
Ace Your Turkey and Wow Your Table Guests
No more canceling your plans for home-cooked turkey and ordering takeout instead.
Why not start a new tradition this year and invite everyone over for a meal they’ll still be talking about when the new year rolls around. If you’ve always wondered how to cook a turkey, this quick guide should improve your confidence in the kitchen!
Looking for more Thanksgiving inspiration? Check out our holiday guide today and happy celebrating! AND don’t forget to set your Thanksgiving table!
Let us know if you try this recipe and leave a comment and review below!
How to Cook a Turkey
Ingredients
- 12 pound turkey , we buy an organic, free-range turkey.
Dry Brine
- 1/2 cup salt
- 2 tbsp brown sugar
Ingredients to Stuff in the Middle of Turkey
- 1 large onion, cut into 4
- 1 large apple, cut into 4
- 1 tbsp black pepper
- 4 sprigs thyme
- 4 sprigs rosemary
To Rub on the Outside of Turkey
- 1 1/4 cup unsalted butter
Bottom of the Roasting Rack
- 3 cups chicken broth, more if needed while cooking
- 3 cups dry white wine, nothing too expenise
Garnishes
- 1 large orange, sliced for garnishing
- herbs
Instructions
- Remove the giblets in the bottom of the turkey as well as the neck of the turkey. Don’t forget to take the bag out of the neck area. This can be easily forgotten!
- Then, rinse the turkey inside and out using cold water.
- Dry the meat thoroughly with paper towels for extra-crispy skin.
- Then, pull the wing tips forward and tuck them under the breasts to keep them from burning.
- Mix 1/2 cup salt and 2 tablespoons brown sugar in a bowl.
- Rub the dry brine all over the cleaned and dried turkey.
- Make sure to get the wings, inside the turkey and under the skin.
- Cover the turkey and place it in the refrigerator for up to 2 nights! You can also do this the night before, but 2 days is best.
- Before you cook, take the turkey out of the refrigerator and let it come to room temperature.
- Fill the middle of the bird with the apple, onion, pepper, thyme, and rosemary.
- Rub the butter all over the bird and under the skin.
- Place the bird on a roasting rack.
- Pour 3-4 cups chicken broth into the bottom of the roasting rack.
- Place the turkey in a preheated 450-degree oven for 30 minutes. The skin will get nice and brown, which is what you want.
- Next, cover the turkey in tin foil, pour 3 cups white wine in the bottom of the roasting rack.
- Turn the oven to 350 degrees to cook the turkey for 2 to 3 hours. Or when a Digital Meat Thermometer reads 165 degrees to 180 degrees.
- When the turkey is done, save all of the juice from the bottom of the pan. This is perfect for making gravy and for pouring a little over the top of the turkey!
- Plate the turkey on a platter with the garnishes and serve!
Lots of really great flavors going on here! I love that you cover your turkey with aluminum foil for a bit. I really does help to keep the bird from drying out. I’ve added white wine to my bird before, too. Love this recipe. Lots of flavor.
Oh yeah, this is amazing. I love step-by-step guides. You make it look easy. And the pictures are incredible! Thanks for sharing. 🙂
Such a lovely step by step guide! Thanks for breaking it down! I also did not know that rinse the turkey would not be ideal for it to brown well.
I love all the tips and information about the turkey, such as not having to rinse the dry brine and why you should stuff the cavity. I can’t wait to try this recipe this year – it looks amazing!!
This sounds incredibly delicious!! The perfect flavors!
This is SUCH a fantastic tutorial. My 23 year old son is hosting Thanksgiving this year for the first time and asked for some pointers for roasting a turkey. I just sent this link to him. Thank you so much for creating such a useful resource!
Great recipe! I followed each step and turned out beautiful and delicious!
This looks so perfect for Thanksgiving!!
I wonder where this myth of basting comes from. I have been hearing all the time lately that there is no need.