Let’s talk turkey: It’s often the centerpiece of Thanksgiving dinner and the source of much debate. No matter your preferred preparation method, you’ll be fully prepared with our complete guide on how to cook an oven-roasted turkey, with expert tips for a terrific Turkey Day.
In this article:
- How To Prepare a Turkey
- How To Season a Turkey for Flavorful Results
- Temperature To Cook a Turkey Safely
- Turkey Roasting Instructions
- Turkey Cooking Time by Size
- Turkey Carving Tips
- Other Turkey Side Dishes
- Frequently Asked Questions
How To Prepare a Turkey
Proper turkey preparation is crucial for food safety and flavor. Whether you’re cooking a 12-pound turkey or a larger 22-pound bird, preparation begins long before the turkey enters the oven. The key steps involve safe thawing, proper handling, and ensuring your workspace is clean and organized for success.
Stay Safe When Cooking Turkey: Clean, Separate, Cook, and Chill
- Clean: Wash your hands often. Wash used cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.
- Separate: Keep raw poultry separate from ready-to-eat foods. Please don’t rinse your turkey! Rinsing it can spread harmful germs and bacteria around the kitchen and increase the risk of cross-contamination.
- Cook: Use a meat thermometer to verify that your turkey has reached the safest internal temperature of 165°F. For a whole turkey, the temperature should be checked in at least three places: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. If you stuffed your turkey, the innermost part of the stuffing should also reach 165°F.
- Chill: Thaw turkey in the refrigerator, ideally in a large bowl or other container, on the lowest shelf. Never thaw or marinate foods on the counter. Once cooked, slice turkey off the bone (though it’s OK to leave the leg and thigh intact), then cover and refrigerate promptly. Leftovers can be kept in the refrigerator for 3-4 days or frozen for 3-4 months.
How To Season a Turkey for Flavorful Results
The secret to seasoning a turkey lies in creating layers of flavor. Here are three essential tips:
- Pat the turkey completely dry. Moisture prevents proper browning and crispy skin.
- Work butter and seasonings under the skin. Spread compound butter directly onto the breast and thigh meat to infuse flavor and prevent drying.
- Season the cavity with aromatics. Stuff with fresh garlic, onion, and celery to perfume the meat from within.
Temperature To Cook a Turkey Safely
- Initial roasting temperature: Start your turkey at 450°F for the first 30 minutes to achieve beautifully golden, crispy skin. This high heat jump-starts the cooking process and locks in moisture.
- Finish at lower temperature: After the initial blast, reduce heat to 350°F and continue roasting. This lower temperature ensures even cooking throughout the turkey without burning the exterior. Always verify doneness with a meat thermometer—the internal temperature should reach 165°F in the thickest part of the breast and thigh.
Turkey Roasting Instructions
Step 1
Heat oven to 450°F.
Step 2
In a medium-sized bowl, stir together the softened butter, olive oil, lemon zest, Spice World Chopped Garlic, and herbs.
Step 3
Remove any packets and giblets inside the turkey and pat it dry. Place the turkey in a large roasting pan.
Step 4
Spread butter mixture generously over every inch of the turkey, including under the skin and inside the cavity. Sprinkle the turkey with salt and pepper.
Step 5
Peel and halve the bulb of Spice World Fresh Organic Garlic. Stuff turkey cavity with garlic halves, celery, and Spice World Easy Onion.
Step 6
Place turkey in oven for 30 minutes and then reduce heat to 350°F. Tent the turkey with foil and cook for another 2 hours, or until the turkey reaches 165°F. Baste the turkey every 15-20 minutes with pan drippings.
Step 7
Remove turkey from oven, remove foil, and let turkey rest 20-30 minutes before carving and serving.
More Turkey Cooking Tips
- Should you cover turkey when cooking? Yes, but not immediately. After the initial 30-minute high-heat roast, tent your turkey loosely with aluminum foil. This prevents the skin from over-browning while the interior cooks through. Remove the foil during the last 30 minutes if you want extra-crispy skin.
- Basting for moisture: Remove the foil to baste your turkey with the pan drippings every 15-20 minutes. This builds flavor and helps achieve an evenly browned, glossy exterior.
Turkey Cooking Time by Size
Unstuffed and Stuffed Cooking Times
|
Turkey Size (lbs) |
Unstuffed Turkey |
Stuffed Turkey |
|
12 lbs |
2¾ to 3 hours |
3 to 3½ hours |
|
15 lbs |
3 to 3½ hours |
3¾ to 4½ hours |
|
16 lbs |
3¼ to 4 hours |
4 to 4¼ hours |
|
20 lbs |
4 to 4½ hours |
4½ to 5 hours |
|
22 lbs |
4½ to 5 hours |
5 to 5½ hours |
Turkey Carving Tips
Let that bird rest.
After cooking, allow the turkey to rest 15-30 minutes before you cut it. This allows the juices to settle inside the meat and make it more flavorful. Cutting your turkey while it’s still hot may result in a dry turkey.
Keep your knife sharp.
Working with a sharp carving knife will make it easier to cut through the turkey’s skin and help keep you (or whoever is carving the turkey) safe from injury. A sharp knife will also allow you to cut clean, individual turkey slices that easily fall away from each other.
Avoid a hot mess. Don’t carve it at the table.
Feel free to present your fully cooked turkey to your guests but then take it to the kitchen to carve it.
Go against the grain.
Cut against (or across) the natural lay of the muscle fibers in the meat to ensure tender (rather than chewy) pieces of turkey.
Avoid flipping the turkey.
If you’re carving your turkey correctly, you shouldn’t have to flip the meat around. Carve each section at a time, keeping the meat flat against your cutting board. The breast side should be facing up, and the legs and wings should be flat on your cutting board.
Take out the wishbone.
Removing the wishbone—the thin V-shaped bone in the breast meat at the base of the turkey’s neck—is optional during the carving process, but it makes it much easier to carve your turkey breast. Turn the turkey so that the neck is facing toward you and look for the upside-down V-shaped bone. Use the tip of your knife to cut along the bone and loosen it from the meat, then pull it out with your fingers.
Save the bones for stock.
Save the bones and carcass of your turkey after carving the bird. They make a wonderfully flavorful turkey stock.
Other Turkey Side Dishes
Complete your Thanksgiving feast with these delicious sides that will go great with your roasted turkey. Each recipe is simple to make and features bold Spice World flavor to make your holiday meal even more memorable.
- Garlic Bread Stuffing: Classic stuffing with an added twist of roasted garlic flavor and fresh herbs for the ultimate comfort side dish.
- Garlicky Mashed Potatoes: Creamy, buttery mashed potatoes infused with savory garlic for a crowd-pleasing favorite.
- Easy Onion Cavatappi Mac and Cheese: Rich, cheesy cavatappi pasta elevated with the convenient flavor of Spice World Easy Onion that both kids and adults will love.
- Garlicky Potato Salad: This potato salad is packed with bold garlic flavor, perfect for serving alongside turkey and impressing your guests.
Frequently Asked Questions
What’s the difference between brining and marinating a turkey?
Both methods are optional. With brining, the turkey soaks in saltwater to retain moisture during cooking. Marinating uses acidic ingredients like citrus or vinegar with herbs to add flavor.
How do I get crispy turkey skin without drying out the meat?
Start at 450°F for 30 minutes to crisp the skin, then lower to 350°F. Apply butter under and over the skin and remove the foil tent during the last 30 minutes. This method will vary depending on the weight of your turkey.
Can I prep a turkey the night before without losing flavor?
Yes! Apply seasoning and butter the night before, cover tightly, and refrigerate. This actually enhances flavor. Bring to room temperature for 1 hour before roasting.
What are common mistakes when seasoning a turkey?
Under-seasoning is the biggest mistake—turkeys need generous seasoning. Don’t forget to season under the skin and inside the cavity, and always pat the turkey dry first.
Is it better to roast turkey at a low or high temperature?
Use both: Start high (450°F) for crispy skin, then finish low (350°F) for even cooking. This combination prevents pale, rubbery skin or burned exteriors.
Should I spatchcock a large turkey for more even cooking?
For turkeys 16 pounds and under, spatchcocking works great for faster, more even cooking. For larger birds, like a 22-pound turkey, traditional roasting is often better due to oven size constraints.
How do I safely transport a cooked turkey for a holiday meal?
Keep turkey above 140°F or below 40°F. For hot transport, wrap in foil and towels, place in an insulated cooler, and reach your destination within 2 hours.