Dinner
How to Cook a Turkey (Easy Roast Turkey for Thanksgiving)
How to cook a turkey: dry-brined, roasted at 325°F until 165°F in the thigh, with timings by weight, resting time and carving tips.
By the Forkful editorial team · Published
Quick answer
Thaw the turkey in the fridge (about 1 day per 4–5 lb), pat it dry, rub it with salt and butter and roast it unstuffed at 325°F (165°C). A 12–14 lb bird takes about 3 to 3¾ hours; it is done when a thermometer reads 165°F (74°C) in the innermost part of the thigh. Rest it 30 minutes before carving.
- Prep
- 20 min
- Cook
- 3 h 30 min
- Total
- 4 h 20 min
- Makes
- 10 servings
Total time includes 30 min of rising, chilling or cooling.
Searches for how to cook a turkey climb every autumn as Thanksgiving approaches, and for good reason: it is a big, expensive bird and most people only cook one a year. The good news is that the method is simple once you know three things: thaw it completely, season it ahead, and cook it to temperature rather than to the clock.
This version dry-brines the turkey with salt for a day or two, which seasons the meat and dries the skin so it browns well, then roasts it unstuffed at a steady 325°F. Cooking the stuffing separately is the safer and more even choice, and it leaves the bird free to cook through at the pace the thermometer tells you.
Ingredients
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- 13 lb whole turkey, fully thawed (the times below are for 12–14 lb)
- 3 tbsp kosher salt (Diamond Crystal; use 2 tbsp if using Morton or fine salt)
- 1 tsp black pepper
- ½ cup unsalted butter, softened
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 4 garlic cloves
- 1 onion, quartered
- 1 lemon, halved
- 2 carrots, cut in chunks
- 2 celery stalks, cut in chunks
- 1 cup chicken or turkey broth, for the pan
Instructions
- Thaw the turkey in the refrigerator, allowing about 24 hours for every 4–5 lb: a 12–14 lb bird needs about 3 days. Remove the neck and giblets from the cavities.
- One to two days before roasting, pat the turkey very dry. Rub the salt and pepper all over the skin and inside the cavity, set it on a tray and refrigerate it uncovered.
- Heat the oven to 325°F (165°C) with a rack in the lower third. Mix the butter with the thyme, sage and minced garlic. Ease your fingers under the breast skin and spread some of the butter there, then rub the rest over the skin.
- Put the onion, lemon and a few herb sprigs in the cavity. Scatter the carrots and celery in a roasting pan, pour in the broth, set a rack on top and place the turkey on it, breast up. Tuck the wing tips under the bird.
- Roast for 3 to 3¾ hours for 12–14 lb. If the skin is browning too fast, tent the breast loosely with foil. Add a little broth to the pan if it dries out.
- Start checking after 2½ hours. The turkey is done when a food thermometer reads at least 165°F (74°C) in the innermost part of the thigh, and also in the thickest part of the breast and the wing.
- Move the turkey to a board, tent loosely with foil and rest for 30 minutes before carving. The temperature will rise a little, and the juices settle back into the meat.
Tips for the best result
- 1Cook to temperature, not to the clock: times in charts are approximate and every oven and bird is different.
- 2Never wash the raw turkey: it spreads bacteria around the sink. Patting it dry is enough.
- 3For a bigger bird, add roughly 15–20 minutes per extra pound at 325°F and rely on the thermometer. A 20–24 lb turkey takes about 4½ to 5 hours.
- 4Use the pan drippings and vegetables to make gravy while the turkey rests.
Storage
Refrigerate leftovers within 2 hours of cooking, carved and in shallow containers, for up to 3–4 days. Freeze for up to 3 months and reheat to 165°F (74°C).
Frequently asked questions
How long does it take to cook a turkey?
At 325°F an unstuffed 12–14 lb turkey takes about 3 to 3¾ hours and a 20–24 lb one about 4½ to 5 hours. Always confirm with a thermometer.
What temperature should a turkey be when it is done?
The safe minimum is 165°F (74°C), measured in the innermost part of the thigh, the wing and the thickest part of the breast.
Should I stuff the turkey?
It is safer and more even to cook the stuffing separately. If you do stuff the bird, pack it loosely and make sure the stuffing also reaches 165°F (74°C) in the center.
