How to Cook a Juicy Thanksgiving Turkey

A good Thanksgiving turkey does not need a complicated trick. Give it enough time to thaw, season it well, and let a thermometer tell you when it is ready. This straightforward herb-butter method keeps the bird unstuffed and the day manageable.

Start with the right size—and a thawing plan

Plan on roughly 1–1½ pounds of whole turkey per person, depending on appetites and how many leftovers you want. Check the package for its weight and whether it is pre-brined, kosher, self-basting, or injected with a salt solution; those birds need less added salt. Call the counter to ask about whole-turkey availability, sizes, and holiday hours before making a trip.

• Contact the Sutherlin or Roseburg counter

Thaw the wrapped turkey on a rimmed tray on the bottom shelf of a refrigerator at 40°F or below. Allow about 24 hours for every 4–5 pounds; a 12–16 lb turkey generally needs 3–4 days. Once thawed in the refrigerator, cook it within 1–2 days. Never thaw a turkey on the counter.

What you will need

• One 12–14 lb whole turkey, fully thawed, with neck and giblets removed.
• 8 tablespoons (½ cup) unsalted butter, softened.
• 1 tablespoon finely chopped fresh sage and 1 tablespoon finely chopped fresh thyme; or 1 teaspoon dried of each.
• 2 garlic cloves, finely minced, and 1 teaspoon freshly ground black pepper.
• 1 tablespoon fine salt (about 18 g) for an unseasoned bird. Omit added salt for a pre-brined, kosher, self-basting, or salt-injected turkey; follow its package instructions.
• 1 cup unsalted chicken or turkey stock for the roasting pan, plus more if the pan dries out.
• A sturdy roasting pan with a rack, a reliable food thermometer, foil, paper towels, a carving board, and a sharp knife.

Roast it, step by step

1. 1

   Heat the oven and prepare the bird

   Heat a conventional oven to 325°F and position a rack so the turkey will sit near the center. Remove all packaging, the neck, and giblet bags from both cavities. Do not rinse raw turkey: splashes can spread bacteria. Pat dry with paper towels, then discard them. Wash hands, utensils, and surfaces after handling raw poultry.

2. 2

   Make the herb butter

   Mix the softened butter with the herbs, garlic, pepper, and salt if appropriate for your bird. Gently loosen the breast skin with your fingers without tearing it. Spread about half the butter beneath the breast skin and the rest over the outside. Keep the cavity empty; bake stuffing separately.

3. 3

   Set up the roasting pan

   Place the turkey breast-side up on the rack. Tuck the wing tips beneath the shoulders if they fit comfortably. Add the cup of stock to the bottom of the pan without washing the butter off the bird. Put it in the preheated oven promptly; there is no need to bring raw turkey to room temperature.

4. 4

   Roast without fussing

   Roast at 325°F. Keep the oven door closed as much as possible; repeated basting is not necessary. If the breast skin becomes deeply golden before the meat is done, loosely cover the breast with foil. Add a little more stock to the pan if drippings begin to scorch.

5. 5

   Check three places with a thermometer

   Begin checking near the low end of the time range. Measure the thickest part of the breast, the innermost thigh, and the innermost wing, keeping the probe away from bone. Every location must reach at least 165°F. Check both sides if readings vary. If any area is below 165°F, continue roasting and recheck. A pop-up timer, pinkness, or clear juices cannot replace a food thermometer.

6. 6

   Rest, then carve

   Once all three areas have reached 165°F, transfer the turkey to a clean carving board and rest for 20–30 minutes, loosely tented with foil. Remove the legs at the joints, separate thighs from drumsticks, and lift each breast half from the breastbone. Slice the breast across the grain. Serve promptly.

How long does a turkey take at 325°F?

These FoodSafety.gov ranges are for a fully thawed, unstuffed bird in a conventional oven. They are planning estimates, not a doneness test. Oven accuracy, pan depth, and the shape of the turkey can change the timing. Add resting and carving time when planning dinner.

• 8–12 lb: about 2¾–3 hours.
• 12–14 lb: about 3–3¾ hours.
• 14–18 lb: about 3¾–4¼ hours.
• 18–20 lb: about 4¼–4½ hours.
• 20–24 lb: about 4½–5 hours.

Make an easy pan gravy while it rests

Pour the drippings into a heatproof jug and let the fat rise. In a saucepan, whisk 4 tablespoons of the fat (or butter) with 4 tablespoons of all-purpose flour over medium heat for about 2 minutes. Gradually whisk in 3 cups of unsalted stock mixed with the defatted pan juices. Bring to a boil, then simmer for 5–10 minutes, stirring, until smooth and thickened. Taste before adding salt, especially with a brined turkey. Add a splash of stock if it gets too thick. This gravy contains wheat; the herb butter contains milk.

Pack the leftovers before settling in

Refrigerate leftovers within 2 hours of cooking or serving, or within 1 hour if the surrounding temperature is above 90°F. Cut the remaining turkey into smaller pieces and divide it among shallow containers so it cools quickly; do not leave the whole bird out until it feels cool. Keep the refrigerator at 40°F or below. Use refrigerated cooked turkey within 3–4 days, or freeze it sooner. Reheat leftovers to 165°F.

Keep your holiday plan simple

• Use our make-ahead Thanksgiving cooking timeline
• FoodSafety.gov: turkey roasting and thawing charts
• FoodSafety.gov: refrigerated food storage times