How to Cook a Turkey

Looking for the simplest method to cook a turkey so that the skin is crispy, the meat is juicy and tender, and the internal temperature meets food safety standards without overcooking it? You’ve come to the right place. You can rely on these fool-proof guidelines whether you’re a pro or a first-timer. Then, read on to learn how to make the perfect Christmas turkey with the best recipe that delivers all the flavour and juiciness in a stress-free way. This method will work with any type of turkey: big or small, free-range or conventional. Cooking times will vary, but the fundamentals will be the same.

Cooking a turkey the easy way

Thaw the turkey (if using a frozen bird)

The best place to thaw a frozen turkey is in the fridge, a process that can take up to a week, depending on the size of the bird. The rule of thumb is to allow one day in the fridge for every 5 pounds of turkey.

Here’s how long it takes for a turkey to thaw in the fridge:

20-24 pounds: 5 to 6 days
16-20 pounds: 4 to 5 days
12-16 pounds: 3 to 4 days
4-12 pounds:   1 to 3 days

Place the turkey on a baking sheet or pan to catch any liquid it may leak as it defrosts. After the turkey has thawed, take it out of the fridge and place it on a rack at room temperature for an hour.

Don’t brine the turkey

A top-quality turkey does not require brining. However, if the turkey is wild, it should be brined overnight to make sure it will be juicy and flavourful.

To baste or not to baste?

It's up to you. Basting is not necessary to produce a gorgeous golden brown turkey - if you spread a herb butter mixture over the outer and inner skin of the bird, the skin will brown evenly. However, basting the turkey with the stock in the pan at regular intervals will certainly give you a moist and tender golden-brown bird. 

Don’t cook stuffing inside the turkey

By the time the stuffing reaches a temperature safe for consumption, the turkey will be overcooked. Instead, bake your stuffing in a casserole dish. You can fill the turkey's cavity with aromatics, adding flavour to the meat and depth to the pan drippings needed for gravy. Add salt and pepper and any mixture of onion, apple, carrots, celery, citrus, parsley, and thyme inside the turkey before roasting. You can also place some aromatics in the roasting pan under the rack – they will caramelise, infusing the meat with flavour and enriching the drippings. Whether you add aromatics or not, add 2 cups of water to your roasting pan to keep the drippings from burning.

Oven prep

Place your oven rack on the lowest rung and set the oven to 325°F (160°C).

Some recipes suggest briefly roasting the turkey at a high temperature before reducing the heat during the remaining roasting time. Many believe that the high heat sears the bird and the low heat gently roasts it, resulting in a more moist and succulent bird, but it doesn't seem to make much of a difference. In addition, the skin gets browned too quickly. A steady heat means you don't have to check the oven constantly, leaving you more time to prep your mashed potatoes.

Prepare the turkey

Remove the neck and giblets. Pat the turkey dry using paper towels, then place it breast-side up on the rack in the roasting pan. Rub the skin with a herb butter mixture, then add salt and pepper. Pour two cups of stock into the roasting pan and loosely cover the turkey with foil.

Roast the turkey

Roast for two and a half hours, basting with stock every 30 minutes. Remove the foil and continue roasting. You'll know your turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). If roasting an empty turkey, you will need 13 minutes of cooking time for each pound of meat and 15 minutes per pound if stuffed.

Let the turkey rest

Before carving the turkey, allow it to rest for at least 30 minutes after it has been removed from the oven so that the juices and flavour are evenly distributed – carving it up too soon will cause the moisture to evaporate, drying the meat out. The turkey can rest for up to 90 minutes and still be hot when it’s time to carve it. 

Carve the turkey

If you don't know how to carve a turkey, let us make it easy for you. Set up your carving station. You will need a serving platter, paper towels, a sharp chef’s knife, and tongs. Slice off the legs and thighs. Separate the drumstick from the thigh bone. Remove the breast and wing from the same side, then repeat on the opposite side. Remove the bone from the thigh. Slice up the meat.

Keep the turkey drippings

After the turkey has finished cooking, juices and browned bits will be at the bottom of your roasting pan. You can use all of it to prepare your turkey gravy. 

Christmas turkey recipe

Total time: 4 hrs 45 mins
Servings: 24

Ingredients

1 whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts stock (6 cups)

Preparation

Step 01

Preheat the oven to 325 degrees F (165 degrees C). Place the rack in the lowest position of the oven.

Step 02

Remove the neck and giblets. Pat the turkey dry with paper towels.

Step 03

Place the turkey, breast-side up, on the rack in a roasting pan. Rub the skin with butter, then season with salt and pepper.

Step 04

Pour 2 cups of stock into the roasting pan. Cover the turkey with aluminium foil.

Step 05

Roast for 2 1/2 hours, basting with stock every 30 minutes. 

Step 06

Remove the foil and continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C),  approximately 1 1/2 hours more.

Step 07

Transfer the turkey to a large serving platter and allow it to rest for at least 30 minutes before carving. 

Learn how to prepare and roast a deconstructed turkey, a concept made famous by Julia Child.