How to roast a turkey.
It’s almost turkey time! I’ll answer all your questions about how to roast a turkey for your Thanksgiving dinner. Let’s talk turkey!
What size turkey should I buy?
The rule of thumb is one pound of turkey per person. For leftovers plan on 1 ½ pounds per person. Turkeys weighing 12 to 14 pounds are ideal for 8 servings. If you’re feeding a crowd or love those leftovers, consider two turkeys rather than one giant bird. Smaller birds cook faster and better. It’s hard to get a huge turkey to cook evenly without cooking parts of it to death. Plus, more legs!
How do I defrost a turkey?
Plan ahead to give your turkey enough time to thaw! As a rule, allow one day of fridge thawing for every 5 pounds of turkey. I recommend adding an extra day as a precaution. To avoid any mess, set the turkey on a rimmed baking sheet or in a shallow pan to catch any drips while it defrosts.
Allowing five hours per pound to defrost your turkey in the fridge means a 15-pound turkey takes three days, a 25 pounder takes five days to defrost.
How to Safely Speed Thaw a Turkey
If you’re short on time, use the cold water method to safely thaw your turkey:
- Prepare a Clean Sink or Large Container: Ensure the sink or container is clean and sanitized to avoid contamination.
- Submerge the Turkey in Cold Water: Keep the turkey in its original packaging to prevent water from entering. Place it breast-side down and completely submerge in cold tap water.
- Change the Water Every 30 Minutes: This ensures the water stays cold and keeps the turkey thawing safely.
- Allow 30 Minutes per Pound: For example, a 12-pound turkey will take about 6 hours to thaw this way.
Important Tips:
- Do not use warm or hot water—this risks uneven thawing and bacterial growth.
- Once thawed, cook the turkey immediately.
- Next year remember to allow time to defrost in the fridge, it’s much easier!
This method is faster than refrigerator thawing and safe when done correctly!
What do I do first?
Start by taking the thawed turkey out of its packaging. Check the large cavity for the neck and the smaller neck cavity for the bag of giblets. You can discard these or set them aside to use for making gravy. Then, pat the turkey dry with paper towels to prepare it for seasoning.
Should I wash the turkey?
Skip washing the turkey—it can spread bacteria around your sink and kitchen. Instead, remove it from its packaging, pat it dry with paper towels, and get it ready for the oven. The heat from baking will safely eliminate any bacteria on the turkey.
Why do I brine or not brine a turkey?
Brine is a simple salt and sugar solution in which you soak the turkey for a juicy and flavorful bird. You can add whatever herbs and spices you want for even more flavor.
PLEASE NOTE – Most turkeys you’ll find at the supermarket have been injected with a salty solution that’s intended to enhance the flavor and add moisture to prevent the turkey from drying out during cooking. On the label it will read something like “contains up to a 9.5% of a solution…”
If you have one of these: don’t freaking brine it!
Should you brine one of these it will turn out mushy and over salted.
If you want to brine your turkey, purchase a turkey from a butcher or one that’s labeled “natural”. This means it’s had minimal processing with no artificial ingredients, solutions, or colors added.
Diva’s Divine Turkey Brine on a Dime
What You’ll Need:
1-gallon water
¾ cup Kosher salt OR ½ cup table salt
1 tbsp whole black peppercorns OR 1 tsp coarsely ground black pepper
¾ cup brown sugar
¾ cup soy sauce
3 smashed cloves of garlic
8 cups ice
Here’s How:
Combine ingredients in a stockpot and bring to a boil. Stir to dissolve the salt and sugar. Remove from heat and cool completely. In a large container, add the brine and ice and immerse the turkey. Place the brine and turkey in the refrigerator. Allow at least one hour per pound of turkey in the brine. When you’re ready to roast, remove the turkey and rinse it thoroughly. Discard the brine. Dry the turkey with paper towels and roast as usual.
How do I season the bird?
Next, season the inside of the turkey with a generous sprinkle of salt and pepper. Then, fill the cavity with the quartered lemon, onion, and a handful of fresh herbs for added flavor.
How do I roast a turkey?
For the easiest roast turkey, I recommend a basting bag. If you continuously open the oven to baste your turkey, it can literally add hours to your cooking time. Pop your turkey in the oven at 325°F and set the timer for 20 minutes per pound and walk away.
How do I know when it’s done?
The turkey is done is when a meat thermometer inserted into the thickest part of the thigh reads between 175-180°F. Ignore that goofy little plastic pop-up thermometer. It’s not accurate. Let the turkey rest loosely tented with foil for 20-30 minutes before carving. This allows the juices to redistribute and makes for easier carving and a juicier bird.
Fun fact – I say the word “turkey” 45 times in this post! Now it’s 46. Turkey, turkey, turkey. Turkey! An even 50.
I hope this answers your questions so you can roast turkey with confidence. You got this, Diva!
Also related to Thanksgiving – “From Flubs to Fabulous: A Frugal Cook’s Guide to Thanksgiving Fixes” and “Shining a Spotlight on Stuffing“
Easy Roast Turkey
Ingredients
- 1 12-14 pounds whole turkey thawed if frozen
- 2 tablespoons olive oil or melted butter·
- 1 tablespoon salt
- ½ tablespoon pepper
- Optional aromatics: 1 lemon (quartered), 1 onion(quartered), a few sprigs of fresh herbs (rosemary, thyme, or parsley)
Instructions
Preheat the Oven:
- Set your oven to 325°F (163°C). Place the oven rack in the lower third of the oven to make room for the turkey.
Prepare the Turkey:
- Remove the turkey from its packaging. Take out the neck and giblet bag (check both the large cavity and the neck cavity). Save these for gravy or discard them.
- Pat the turkey dry with paper towels to help it roast evenly.
Season the Turkey:
- Sprinkle salt and pepper all over the turkey, including inside the cavity.
- If using aromatics, stuff the cavity with the lemon, onion, and herbs.
- Rub olive oil or melted butter over the entire turkey. This helps it brown beautifully
Set Up for Roasting:
- Place the turkey breast-side up on a roasting rack inside a large roasting pan. If you don’t have a rack, you can lay a few carrots or celery stalks in the pan to lift the turkey slightly.
Roast the Turkey:
- Place the turkey in the preheated oven and roast it uncovered. Plan for about15 minutes per pound of turkey. For a 12-14 pound bird, this is about 3-3.5 hours.
- Halfway through, check the turkey. If the breast is browning too quickly, loosely cover it with foil to prevent over-browning.
Check for Doneness:
- The turkey is done when a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165°F (74°C).
Rest the Turkey:
- Remove the turkey from the oven and let it rest, uncovered, for 20-30 minutes. This helps the juices redistribute, making the meat moist and flavorful.
Carve and Serve:
- Transfer the turkey to a platter and carve it. Enjoy your delicious homemade turkey!
Nutrition
You may also enjoy – EASIEST CRANBERRY ORANGE SAUCE and Thanksgiving Leftovers Made Easy as Pie
Diva’s Turkey Brine on a Dime
Equipment
Ingredients
- 1 gallon water
- ¾ cup Kosher salt or ½ cup table salt
- 1 tablespoon whole black peppercorns or 1 teaspoon coarsely ground black pepper
- ¾ cup brown sugar
- ¾ cup soy sauce
- 3 cloves of garlic smashed
- 8 cups ice
Instructions
- Combine ingredients in a stockpot and bring to a boil.
- Stir to dissolve the salt and sugar.
- Remove from heat and allow brine to cool completely.
- In a large container, add the brine and ice and immerse the turkey.
- Place the brine and turkey in the refrigerator.
- Allow at least one hour per pound of turkey in the brine.
- When you're ready to roast, remove the turkey and rinse it thoroughly.
- Discard the brine.
- Dry the turkey with paper towels and roast as usual.