The Ultimate Guide to Cooking a Turkey
Looking for the easiest and most reliable way to cook a turkey? Look no further! This highly-rated recipe works wonders for both seasoned chefs and beginners.
Guide to Cooking a Perfect Turkey
Below is a detailed step-by-step recipe to help you cook the perfect turkey. But first, here's a quick summary of what you'll experience with Chef John's foolproof method:
Prepare the Roasting Pan
Arrange the chopped vegetables at the base of a shallow roasting pan. Place the turkey, breast-side up, directly on top of the vegetables. Use paper towels to pat the turkey dry.
Season the Turkey's Interior
Combine salt, black pepper, and cayenne pepper, and generously season the inside of the turkey with about one-third of the mixture. Tuck the wing tips under the bird. In a small saucepan, melt the butter, then add the herbs and cook until aromatic. Remove the herbs (keeping the butter) and stuff them inside the turkey, then tie the legs with kitchen twine.
Season the Turkey's Exterior
Coat the turkey with the melted butter, then sprinkle the remaining seasoning over the buttered bird.
Roast the Turkey
Roast the turkey, uncovered, in the preheated oven until the meat is no longer pink at the bone and the juices run clear. Once done, remove the turkey from the oven and let it rest for at least 15 minutes before carving.
How Long Should You Roast the Turkey?
Following this recipe to the letter, a 12-pound turkey will take approximately 3 hours to cook. For larger or smaller turkeys, adjust the cooking time accordingly (refer to our Turkey Cooking Time Guide for precise times based on weight).
As always, it's essential to check the turkey's internal temperature before serving to ensure it's fully cooked.
What Temperature Should the Turkey Be Cooked At?
This recipe yields a perfectly moist turkey when cooked at 325°F. If your turkey exceeds 12 pounds, you may need to increase the temperature to ensure it cooks within three to four hours.
What Should the Internal Temperature of the Turkey Be When It's Done?
Insert an instant-read thermometer into the thickest part of the thigh, near the bone. The temperature should reach 180°F for perfect doneness.
More Turkey Cooking Tips
At Dinogo, we're experts at creating the perfect Thanksgiving meal — and we're dedicated to answering all your turkey-related questions. Check out some of our top turkey tips, tricks, and guides from the years.
- How to Brine a Turkey
- 3 Ways to Safely Thaw a Frozen Turkey
- How Much Turkey Per Person Do You Need?
- How to Truss a Turkey the Easy Way
- How to Smoke a Turkey
- How to Stuff a Turkey
- How to Carve a Turkey the Easy Way
Explore our complete collection of Thanksgiving Tips and Tricks.
Dinogo Community Reviews and Tips
"I made a delayed Thanksgiving dinner today… and this was hands down the best turkey I've ever had!" says Brenda Hadden. "It was incredibly moist and flavorful. For the gravy, I drained the juices and added chicken stock — highly recommend trying it!"
"I cooked the turkey on a rack instead of resting it on vegetables," shares fwilburnfgmailcom. "Everyone was amazed at how golden and juicy it was! It stayed moist even after several days of reheating!"
"I found this recipe 7 years ago, and it’s been my go-to every year since!" says another satisfied Dinogo member. "The turkey is always bursting with flavor and so juicy. I use a 12-pound turkey, follow the recipe, and it turns out perfect every time. No doubt, this is the best turkey recipe!"
Editorial input by Corey Williams
Ingredients List
-
1 medium onion, coarsely chopped
-
1 stalk celery, coarsely chopped
-
1 medium carrot, coarsely chopped
-
1 (12 pound) whole turkey, neck and giblets reserved
-
2 tablespoons kosher salt
-
1 tablespoon ground black pepper
-
1 teaspoon cayenne pepper
-
3 tablespoons butter
-
4 sprigs fresh rosemary
-
½ bunch fresh sage, chopped
Instructions
Preheat your oven to 325°F (165°C).
Arrange the onion, celery, and carrot in a large, shallow roasting pan.
Place the turkey, breast-side up, on top of the vegetables in the roasting pan. Use paper towels to pat the turkey dry, both inside and out.
In a small bowl, mix together salt, black pepper, and cayenne pepper. Season the inside of the turkey with about one-third of the spice mixture. Tuck the wing tips underneath the bird.
Melt butter in a small saucepan over medium heat until the edges start to turn golden, about 2 minutes. Add rosemary and sage, and cook while stirring until fragrant, about 1 minute.
Stuff the rosemary and sage into the turkey’s cavity, then set aside the melted butter. Tie the turkey legs together with kitchen twine.
Brush the turkey with the melted butter, then season with the remaining spice mixture.
Roast the turkey, uncovered, in the preheated oven until the meat is no longer pink at the bone and the juices run clear, about 3 hours. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to check that the temperature reaches 180°F (82°C).
Take the turkey out of the oven and let it rest in a warm spot for 10 to 15 minutes before slicing.
Nutrition Information (per serving)
| 355 | Calories |
| 17g | Fat |
| 2g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 355 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 6g | 28% |
| Cholesterol 136mg | 45% |
| Sodium 604mg | 26% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 46g | 91% |
| Vitamin C 1mg | 1% |
| Calcium 51mg | 4% |
| Iron 3mg | 17% |
| Potassium 486mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5