Thanksgiving Turkey {Best Recipe} – WellPlated.com

THIS IS IT! The best Thanksgiving Turkey recipe. I’ve been roasting turkey for more than 15 years. This post combines the best of my learnings so you can master how to cook a turkey in the oven to be moist, succulent, and the star of your feast. It’s 100% doable and easier than you think!

How to Cook a Turkey: Your Ultimate Guide

I’ve come a long way since cooking my first turkey for Friendsgiving at the age of 22.

From wet brines to dry brines, to roasting at different temperatures, to basting/not basting, turkey bag/no turkey bag, covered/uncovered, I HAVE TRIED IT.

This post tells you exactly what you need to know!

Follow this post and you’ll cook a perfect Thanksgiving turkey that is moist, not dry every single time.

Let’s talk turkey!

Roast Turkey Timeline

Start at least 24 hours ahead for a thawed turkey and up to 5 days ahead for a frozen turkey.

You can also download my FREE Thanksgiving Guide, which includes a full menu and exact timing for your entire Thanksgiving feast.

• 4 to 5 days before roasting. Thaw the turkey.
• 1 to 3 days before roasting. Brine the turkey using a wet turkey brine (1 day before) or a dry brine (2 to 3 days before).
• 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. See How Long to Cook a Turkey for details. Plan on between 2 and 2 ½ hours total for a 14- to 16-pound bird. Start at a high temperature (450 degrees F for 45 minutes), then reduce to 325 degrees F.
• Let the turkey rest (30 minutes). Cover the turkey with aluminum foil to help it retain heat.
• Make the gravy. Or heat up pre-made gravy. This Turkey Gravy recipe uses the drippings; this Mushroom Gravy can be made entirely in advance, no drippings required.
• Carve the turkey. See our turkey carving tutorial for step-by-step photos.

Now, let’s look at each step in detail.

1. Buy Your Turkey

Whenever possible, I prefer to purchase a fresh turkey from a local butcher for two great reasons.

1. The quality is usually much better than standard frozen turkey (not to mention your purchase supports local farmers and businesses).
2. You don’t have to deal with finding space and time to thaw the turkey.

As far as the size of turkey to buy, you can plan on 1 1/2 pounds per person, or 2 pounds per person if you have big eaters and/or want leftovers. See How Much Turkey Per Person for more.

If you’re looking for a small turkey, ask your butcher, or check out my Air Fryer Turkey Breast.

2. Thaw Your Turkey

If you purchase a frozen turkey, you must thaw it first.

• Plan on 24 hours for every 5 pounds of turkey.
• You also can try a quick thaw method: see FAQs below.

You cannot roast frozen turkey.

• The outside meat, especially the breast meat, will be very dry by the time the inside is cooked to a safe temperature.

3. Brine Your Turkey

The best way to keep your turkey from drying out is a) not to overcook it and b) BRINE IT.

• Brining alters the structure of the meat, such that it can absorb and retain more moisture. It keeps the turkey moist after cooking too.
• Brining seasons the turkey, especially the skin.

I honestly think that most people find turkey dry or cannot cook turkey because they don’t bother to brine it.

I’ve cooked a turkey without brining it and while it was edible, you simply cannot create turkey that is moist throughout (including moist white meat) unless you brine it first.

Even slathering it in garlic butter isn’t the same as brining (I tried this too; it wasn’t as moist).

Brine Options: Wet Brine or Dry Brine

You can choose either a wet brine (turkey is soaked in a seasoned saltwater solution for 12 to 24 hours) or a dry brine (a mixture of salt and seasonings, such as herbs and lemon zest, is rubbed on the turkey and allowed to sit for 24 to 48 hours).

• I prefer a dry brine because it is much less messy than a wet brine and still has great results.
• If you are in a hurry, wet brine works more quickly and arguably produces a *slightly* juicier, more plump turkey than a dry brine.

4. Dry Out the Skin

While not 100% necessary, uncovering the turkey and allowing it to sit uncovered in the refrigerator the day before or even several hours before roasting helps the skin dry out, resulting in crispier skin.

• If you are using a wet brine, you will need to rinse off the brine first or the turkey will be too salty.
• If using a dry brine, you do not need to rinse it off.

5. Stuff the Cavity

To season and perfume your bird, fill the cavity with a variety of herbs and aromatics.

• Onion and/or Garlic. Split the garlic in half and cut the onion into wedges. No need to peel either, as they will be discarded.
• Apple Slices. They give the turkey fall fruitiness (no need to peel or core).
• Carrots. For an extra dimension of natural sweetness.
• Herbs. Add several springs of fresh thyme, sage, and/or rosemary.

6. Tuck the Wings and Tie the Legs

Start by pulling out the wings, then bending and tucking them underneath the neck end of the turkey will prevent them from burning. See photos above.

To help the turkey roast evenly, use kitchen twine (or if you don’t have any, a rope of aluminum foil) to snugly tie its legs together.

7. Fill the Roasting Pan

To flavor your turkey even more, scatter any extra aromatics that don’t fit in the cavity in the bottom of a large roasting pan. They’ll mix with the drippings to create fabulous pan juices.

• The best roasting pan for turkey is at least 16 inches long and 4 inches deep, with big sturdy handles so it’s easy to lift (this is a good option).
• If you will be roasting a turkey that is 20 pounds or more, purchase a roasting pan that is at least 18 inches.
• If you don’t own a big roasting pan, purchase a disposable aluminum roasting pan from the grocery store.

8. Place a Rack in the Pan, then the Turkey on the Rack

Using a rack elevates the turkey off of the surface of the pan so the air can more evenly circulate.

9. Butter It Up

Brush the outsides of the turkey liberally with melted butter and season with pepper.

Butter helps the skin become beautifully golden and adds fantastic flavor.

10. Add Liquid to the Pan

Pouring liquid into the roasting pan helps keep the turkey moist and gives you more juices to use for gravy or for serving at the end.

11. Cook the Turkey

The best way to cook turkey in the oven is to start it at a high temperature to crisp the skin, then reduce the temperature until the turkey is succulently juicy.

First: Cook the Turkey at 450°F for 45 Minutes

Starting the turkey at a high temperature results in better, crispier skin.

Then: Reduce the Oven Temperature to 325° F and Keep Roasting

325 degrees F is the best temperature for roasting turkey.

• Any higher for a prolonged period and the delicate white meat will cook too quickly.
• Any lower, and some of the juices can slowly dry out (and it will take much longer).

325 degrees F is the sweet spot for cooking turkey!

12. Check Your Turkey for Doneness

Per the FDA, turkey is considered cooked at 165 degrees F.

The turkey’s temperature will continue rising as it rests.

• I recommend cooking turkey until the internal temperature of the breast registers between 150 and 160 degrees F on an instant read thermometer.
• At this point, the thigh temperature may be higher, which is OK since turkey thigh meat is more forgiving. Ideally, the thigh won’t be hotter than 170 degrees F, but don’t stress if it is.

Checking Turkey for Doneness

The proper way to test your turkey for doneness is to insert an instant read thermometer into the thickest part of the breast and the inside part of the thigh.

• When checking the thigh, stay as close to the bone as possible without actually touching it.
• Make sure you are not poking through the skin all the way into the turkey cavity, which can cause your thermometer to register lower than the meat’s temperature.
• Do not use the pop out thermometers that come with some turkeys; they are not very accurate and you’ll overcook the turkey.
• A digital read thermometer like this one is inexpensive and well worth not ruining your turkey!

Turkey Cooking Times (DON’T OVERCOOK THE TURKEY!)

The rule of thumb for cooking a 14- to 16-pound turkey at 325 degrees F is 10 to 12 minutes per pound of turkey.

• A 14- to 16-pound turkey takes 2 to 2 ½ hours to roast. Add or subtract time if your turkey is larger or smaller.
• Check early! You can always keep roasting, but if you overcook a turkey, it will be dry.
• Anticipate a range. Turkey cooking times vary by oven and by bird no matter how many times you’ve done it. Expect a range (AND CHECK EARLY!)
• Note that if you are opening and closing the oven often towards the end, this can extend the cooking time for 30 minutes or more. Be flexible and don’t stress!

For a complete overview, see How Long to Cook a Turkey.

13. Let the Turkey Rest

Resting turkey meat for a minimum of 20 minutes is MANDATORY.

• When you rest turkey, the juices reincorporate into the meat.
• If you cut right away, all of those beautiful juices will run away onto your cutting board.

I prefer to cover my whole turkey with foil while it rests (the skin still stays crispy, even covered), but if your turkey is overcooked, you may want to leave it uncovered. It will still stay plenty hot.

14. Make the Gravy

While the turkey rests is the perfect time to make gravy.

15. Carve the Turkey

For a complete step-by-step, see How to Carve a Turkey.

• If possible, use a great big cutting board with grooves like this.
• Even after the turkey rests, it will still be super juicy, so the grooves help.
• Eventually, I invested in an electric knife because it makes carving speedier, but a sharp knife (like a chef’s knife) will do the job.

16. DIVE INTO YOUR MOIST TURKEY!

Bask in the glory.

You cooked a MOIST Thanksgiving turkey that your friends and family will rave about for years to come!

Turkey Cooking Tips & Tricks

• Any Brining is Better Than No Brining. Even a few hours is better than skipping brining altogether.
• If You are Short on Time, Use a Wet Brine. Wet brining works faster than dry brining, so if you are short on time (have 12 hours or less), do a wet brine.
• If You Forgot to Brine. Salt and pepper the outside of the turkey GENEROUSLY (including inside the cavity). Mash a stick of softened butter together with chopped fresh herbs, lemon zest, garlic, and salt and rub the garlic butter under the turkey skin. Brush the turkey with more melted butter prior to roasting.
• Cook the Stuffing Outside of the Bird. I know some like cooking stuffing inside the cavity, but it can be a hazard because the stuffing also has to reach 160 degrees F, and if it’s not there yet, you’ll overcook the turkey (plus there is never enough to go around!). Make a pan of Cornbread Stuffing instead (technically if the stuffing is cooked outside of the bird it is called dressing, but by any name, it’s delish!).
• Don’t Bother Basting. Pouring wine or stock in the roasting pan prior to cooking will keep it plenty moist (in a total pinch, you can pour water in the roasting pan).
• Shield the Turkey Breast. About 1 hour into roasting, shield the breast only with aluminum foil. This will help protect the white meat and keep it moist.
• Don’t Cover the Turkey Completely. You want that skin to crisp, so it needs to be exposed to heat.
• DO NOT OVERCOOK THE TURKEY. The magic number is 155 degrees F for the breast (and up to 165) and 160 degrees F for the thigh.
• Use an Instant Read Digital Thermometer. Do not use the pop-up kind (these are inaccurate). This one is inexpensive and does the job; this one is my absolute favorite and well worth the investment.
• Skip the Gravy. If it stresses you out, don’t make it! Follow this recipe and your turkey will be so moist, you won’t need it. You can spoon the juices from the roasting pan onto your meat instead.

• Roasting Pan. It’s essential that you have something large enough and (ideally) sturdy enough to support your turkey.
• Electric Knife. Makes carving the turkey so much easier.
• Cutting/Carving Board. This cutting board holds your turkey in place and keeps the juices from running all over your counter.
• Apron. Keep your clothes stain-free for Thanksgiving dinner with a cute and washable apron.

Thanksgiving Sides

Complete your Thanksgiving spread with a collection of fabulous side dishes. Here’s 40+ Thanksgiving Side Dishes. A few favorites:

Storage Tips

• To Store. Refrigerate turkey in an airtight storage container or ziptop bag for up to 4 days. To keep the meat moist, drizzle a little of the turkey pan drippings or broth over the top before refrigerating it.
• To Reheat. Wrap the turkey in an aluminum foil pouch, sealing it at the edges. Drizzle turkey drippings or broth over the meat before sealing. Warm the pouch in a baking dish in a 300 degrees F oven.
• To Freeze. Freeze turkey in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Now you have it: Everything you need to know to cook moist turkey in the oven that will have your guests gushing, FOOLPROOF, without the stress.

HAPPY HOLIDAYS! If you try this roast turkey recipe, I’d love to hear how it goes!