A flavorful roast turkey is the centerpiece of every Thanksgiving dinner! Learn how to cook a turkey in the oven for a bird that’s always juicy and moist, and proves that it’s 100% not as scary as it seems.
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Lisa says: “My neighbor used to brine and cook our Thanksgiving Turkey and we always loved it. When he was no longer able to spend the holiday with us, I found this recipe and it has been our go-to every year since. I use the wet brine method and the turkey is moist and delicious every time!”
The Best Way to Cook a Turkey Is the Simplest Way!
I’ve cooked my Thanksgiving turkey in bags, topped with a wine and butter-soaked cheesecloth, and I’ve even started them breast up, down, and on the hour flipped them all around.
But after hosting the past dozen or so Thanksgivings, I’ve discovered that to get a deliciously juicy bird, there’s no need for special cookers or clumsy techniques like flipping a piping-hot, turkey upside down midway through roasting. Thank you, but not this year.
The steps I now follow when roasting my Thanksgiving turkey are super straightforward:
- Brine the turkey with a wet or dry brine.
- Stuff it with aromatics.
- Rub the entire bird with butter, then baste it with more melted butter and white wine.
- Roast it at 425ºF for 45 minutes, then tent with foil and cook another 15 minutes.
- Reduce the oven temperature to 325ºF and cook for another 90 minutes to 2 hours.
That’s it! Keep reading for detailed tips and tricks, or jump straight to the recipe card for exact instructions on how to roast a turkey perfectly every time.
The Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- 12-16 lb turkey — I use a basic grocery store frozen turkey.
- Kosher salt and sugar — To make the super simple brine (recipe here).
- Butter — I’ve tested my turkeys with both unsalted and salted butter, and I honestly couldn’t taste the difference. Just use what you’ve got!
- White wine — Nothing fancy, just one that’s drinkable. A dry white wine is preferred.
- Water — Only needed if you’re going the wet brine route (a dry brine doesn’t need any extra liquid).
- Aromatics — We’re not stuffing the bird with bread stuffing, but we are infusing it with flavor and locking in moisture by stuffing it with fresh herbs (I like thyme, rosemary, and sage), carrots, onion, celery, and garlic.
- Black pepper — Freshly ground, please! I like to liberally season the outside of my turkey before cooking.
Heidi’s Tip: Don’t forget to remove the giblets and neck from your turkey!
How to Cook a Turkey So It Turns Out Super Moist
Step 1: Brine the Turkey for More Flavor
Brine your turkey to keep it super moist. Brines are a great flavor infuser for lean proteins like poultry, tenderizing the meat while keeping it firm, juicy, and well-seasoned.
- A wet brine involves immersing the turkey in a salt-water solution for 12-24 hours.
- Dry-brining is where salt is rubbed over the turkey skin for 24-48 hours before cooking.
After testing both methods, my taste testers chose the wet-brined turkey as their favorite. I do a deep dive into the recipes and steps of both wet and dry turkey brines here.
Heidi’s Tip: The one downside about wet brines is a sometimes less than golden skin. To create a crispier skin, pat the turkey dry with paper towels and pop it into the refrigerator, uncovered, for 24 hours before cooking.
Step 2: Roast the Turkey
My cooking method starts a smaller 12 – 15 lb. bird at a higher temp (425°F), then reduces the heat to 325°F so the bird gets a caramelized head start on that delicious golden skin.
Instead of a hard rule, use suggested cooking times for poultry as a gauge. And that little red-nosed pop-up plugged into the breast? They can be an indicator of the breast being done, but what about dark meat?
Always depend on the temperature reading of an instant-read digital thermometer as your guide.
Heidi’s Tip: Save those drippings! They’re the key to the best gravy. Strain the veggies from the drippings then use the residual with flour and chicken stock or water to make the best gravy ever.
Step 3: Let the Turkey Rest
Give the turkey time to sit and relax, redistributing those delicious juices back into the meat. So the juices settle, allow at least 30 minutes to 1 hour before carving.
I don’t tent the turkey while it’s resting. A turkey tented with aluminum foil emits steam as it rests, making the crispy skin soften. It will still stay hot untented, where the hot bones and cavity keep the meat warm from the inside out and even continue raising the temperature.
Heidi’s Tip: Remove the turkey from the oven to rest and free up oven space. Once the turkey is done, have your other Thanksgiving side dishes ready to go in once the turkey is done and you’ll be on the fast track to a great dinner served.
Step 4: Carve That Bird!
When it comes to the centerpiece of Thanksgiving dinner, presentation is everything. Carving a turkey right calls for separating the light meat from the dark with little waste and less destruction.
Carving a turkey is a whole lot easier to do than you might think. Here’s a great video on how to carve your turkey right.
Turkey Cook Times and Internal Temps
Turkey breast meat should be cooked to at least 160°F, and the thickest part of the leg and thigh not touching the bone should be cooked to 175°F to 180°F.
However thanks to the brine beforehand, I find that my brined turkey breasts that register at 180°F (which is the recommended temperature for a fully done turkey) are still juicy and delicious.
- When cooking at 325°F, plan on 13 minutes of cooking time for every pound of empty roasted turkey.
- If the turkey is stuffed, plan on 15 minutes per pound. For a 12-16 lb bird, that equates to 3 to 3 ¾ hours of cooking time.
A Few Key Tips to Remember
- If you do nothing else, BRINE YOUR BIRD! Make time to brine the turkey before cooking 24 to 48 hours before cooking day.
- Don’t cook the bird with bread stuffing inside. Cooking the turkey unstuffed creates a more level cooking field so the white and dark meat can be done at the same time. It also reduces the chances of salmonella infiltrating your stuffing if it isn’t cooked internally to 165°F.
- Cook the turkey on high heat for 1 hour, then lower the oven temperature to slowly roast. This gives it that gorgeous, lustrous golden-brown color.
- Don’t baste. You can baste the turkey if you want, but it’s not needed. You’ve already infused your turkey with flavor from the salt brine and basting softens your skin so it won’t be as crisp.
- Know that suggested cook times are a gauge of how long it takes to cook a turkey. Depending on how big your bird is or how cold it is going into the oven, they are not absolute. Always rely on your thermometer to tell you whether that golden bird is really done or not.
- Always let it rest. Before carving, allow the turkey to rest and reabsorb all of the juices for at least 30 minutes to 1 hour.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Cook a Turkey in the Oven
Equipment
- Brining bag (if using a wet brine)
Ingredients
- 14-16 lb turkey , thawed with giblets, neck, and tailpiece removed
- Wet or dry turkey brine (recipes here)
- 3 carrots , cut into 1-2 inch pieces
- 3 celery stalks , cut into 1-2 inch pieces
- 1 onion , cut into ⅛s
- 1 head garlic , halved
- 8-10 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 bay leaves
- 6 tablespoons butter , softened
- 2 cups white wine (I use Pinot Grigio; chicken broth may be substituted)
- 1 tablespoon freshly ground black pepper
- 1-2 cups water
Instructions
- Brine the turkey with the wet or dry brine method. NOTE: To avoid spreading bacteria, do not rinse the raw, pre-brined turkey with water. For a wet brine, brine the turkey for 12-24 hours then remove the turkey from the brine and drain the turkey well. Place the turkey on the rack in a roasting pan, pat dry, truss the legs of the turkey, and tuck the wings under the bird. Place the turkey in the roasting pan uncovered in the refrigerator for 12-24 hours to air dry and the skin to dry out. For a dry brine, salt the bird with the brine mixture and refrigerate uncovered for 24-28 hours. Do not rinse the brine from the bird. Brush off any large salt particles not absorbed into the skin.
- Bring the turkey to room temperature for 1 hour before cooking. Adjust the oven rack to the lowest part of the oven and preheat to 425°F.
- Stuff the cavity of the turkey with a few of the vegetables and herbs then scatter the rest under the rack on the bottom of the roasting pan. Use your fingers to gently pry the skin from the breast meat. Use the handle of a spoon or fork to work your way between the skin and meat if your fingers won't reach, being careful not to puncture or tear the skin. Rub 2 tablespoons of the softened butter under the skin, flattening it to evenly cover the breast meat.
- Melt the remaining 4 tablespoons of the butter in a small saucepan. Stir in ½ cup of the white wine. Let the butter and wine mixture cool slightly so it becomes a bit clumpy. Use a basting brush to brush the butter mixture over the skin of the breast, legs, thighs, and wings. Add any extra to the roasting pan. Sprinkle the top of the turkey with freshly ground black pepper. Add the rest of the wine and 1-2 cups of water to the roasting pan.
- Roast the turkey for 45 minutes. Lightly tent the top of the turkey with a piece of aluminum foil and cook for 15 more minutes.
- Reduce the oven temperature to 325°F and roast for 1 ½ to 2 hours. Check the temperature of the turkey midway through roasting and add more water if necessary. Roast until the breast registers 160-175°F and up to 180°F for the thickest part of the thigh away from the bone, and the juices run clear when the thermometer is removed.
- Remove the turkey from the oven and let it rest for 30 minutes up to 1 hour for the juices to redistribute into the meat. Transfer to a cutting board, carve, and enjoy!
Notes
- Allow 2-3 days of thawing time in the refrigerator for frozen turkeys.
- Allow 12-24 hours of wet brining time, plus 12-24 hours of drying time uncovered in the refrigerator for the skin to dry out and become crisper when cooked.
- Allow 24-48 hours of dry brining time for the salt seasoning to do its work.
- Allow 3 – 3 ¾ hours cooking time for a 12-16 lb turkey.
Nutrition
Thanksgiving Side Dishes to Serve with Your Turkey
What to Make with Leftovers
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Denise
Do you take the foil off after the additional 15 min at 425???
I leave the foil on for the additional 15 minutes and keep it lightly tented while it roasts at the lower temperature. If you like it more browned at the end of cooking, you can raise the oven temperature to 425°F, remove the foil, and cook for an additional 10 minutes keeping a watchful eye so it doesn’t get too brown.
Lisa
My neighbor used to brine and cook our Thanksgiving Turkey and we always loved it. When he was no longer able to spend the holiday with us, I found this recipe and it has been our go-to every year since. I use the wet brine method and the turkey is moist and delicious every time!
Hayley
Thanks for sharing Lisa—we’re so glad you and your family enjoy this!
Ronne Clohessy
Can I use a White Riesling wine for the cheesecloth/butter soaking and basting for whole baked turkey?
Sure! Any white wine you enjoy drinking will work.
Jon Ferguson
Going to try brine method for Christmas turkey. Sounds fantastic. Question, does the loose foil only stay over turkey for 15 minutes or for full remainder of cooking time? Thanks for sharing such a great method.
Shelley Agricola
I no longer fear Thanksgiving prep but still wish I was coming to your house for dinner Heidi! GREAT primer.
Rosi
What a yummy recipe! Your turkey crust looks so delicious and crunchy.
I think this is a great dish to please your loved ones for no reason, and I’ll definitely cook it in honor of my son’s graduation.
Thank you!
Sabrina
love this timeline, thank you, especially about when to start the brine, agreed!
Thanks Sabrina! It helps to see it laid out for me :)
Ashley @ Foodie Crush
Thanks Sabrina!
Mike
Great recipe! It has all the components to produce a juicy, flavorful bird.
Thank you Mike! I’m making another two for Thanksgiving :O)
Ashley @ Foodie Crush
Thanks Mike
Natalie
Hi hi
So excited to try this recipe
I’ll tag you for sure
Thank you
Ashley @ Foodie Crush
Thank you Natalie!