Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.
Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.
- It’s a step-by-step guide that even beginners can use to make a perfect Thanksgiving turkey!
- The result will be a centerpiece with golden brown and crispy buttery skin and tender, juicy meat.
- No brining is required (although if you’d like to brine the bird, you can—more on that below).
- Homemade turkey gravy can be made from the drippings and it’s delicous!
What Size Turkey to Buy?
| Servings | 6 | 10 | 16 |
|---|---|---|---|
| Turkey (no leftovers) | 7.5 lbs | 12.5 lbs | 20 lbs |
| Turkey (with leftovers) | 9 lbs | 15 lbs | 24 lbs |
Ingredients for Roasting Turkey
Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.
Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.
Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.
Thawing Times in the Refrigerator
Thaw a turkey for one day for each 4 to 5 lbs.
| 8 – 12 pounds | 2 to 3 days |
| 12 – 16 pounds | 3 to 4 days |
| 16 – 20 pounds | 4 to 5 days |
| 20 – 24 pounds | 5 to 6 days |
Thawing Times in Cold Water
For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.
| 8 – 12 pounds | 4 to 6 hours |
| 12 – 16 pounds | 6 to 8 hours |
| 16 – 20 pounds | 8 to 10 hours |
| 20 – 24 pounds | 10 to 12 hours |
A brine can be a wet brine or dry brine. It’s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.
I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy.
The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.
How to Prepare a Thanksgiving Turkey
Here is an overview of the steps—the full detailed recipe is below.
- Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
- Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
- Tie the legs with kitchen twine. Dab the skin dry with paper towel.
- Combine butter and seasonings and rub over the skin.
How to Cook a Thanksgiving Turkey
Now that the turkey is prepared as above, it’s time to get cooking!
- Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
- Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
- Roast according to the recipe below.
- Let the turkey rest on a plate once cooked while you prepare the gravy.
I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn’t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165°F.
Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.
How Long to Cook a Turkey
For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.
Cooking Times
A stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165°F in the center.
| Size | Unstuffed | Stuffed |
| 8-12 pounds | 2 ½ to 3 hours | 3 to 3 ½ hours |
| 12-14 pounds | 3 to 3 ¾ hours | 3 ½ to 4 hours |
| 14-18 pounds | 3 ½ to 4 hours | 4 to 4 ½ hours |
| 18-22 pounds | 3 ¾ to 4 ½ hours | 4 ½ to 5 hours |
| 22-24 pounds | 4 ½ to 5 hours | 5 ½ to 6 ¼ hours |
Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.
How to Carve a Turkey
The best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.
- Hold the end of each leg and slice downward through the skin until you hear the joint pop.
- Separate the thighs from the drumsticks at the joints using the paring knife.
- Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed.
- Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.
- Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.
- Use kitchen shears to cut the wings and place them on the serving platter.
Holly’s Turkey Tips
- Use a meat thermometer.
- Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
- Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
- Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.
The Best Thanksgiving Side Dishes
Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.
Did you enjoy this Thanksgiving Turkey Recipe? Be sure to leave a comment and rating below.
Thanksgiving Turkey
This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.
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Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.
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Preheat the oven to 350°F.
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Peel each onion and cut into 1-inch wedges.
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In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.
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Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.
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Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.
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Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.
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Pat the skin of the turkey dry with paper towels and rub with the butter mixture.
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Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren’t using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.
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Place the turkey on the rack, breast side up.
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Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.
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Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.
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Make gravy from the drippings while the turkey rests if desired.
– You can find thawing times here.
– A larger turkey may need extra butter/seasoning.
– If you do not have a rack, the turkey can be cooked directly on the vegetables.
– For even cooking, I recommend cooking the stuffing on the side.
– Fresh herbs can include parsley, thyme, rosemary and/or sage.
Cooking Temperature
Place a thermometer in the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests.
Cooking Times (approximate)
- 8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
- 12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
- 14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
- 18 to 20 pound Unstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
- 20 to 24 pounds Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours
Calories: 561 | Carbohydrates: 3g | Protein: 104g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 315mg | Sodium: 924mg | Potassium: 1174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2853IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Turkey
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