How to Roast a Delicious Turkey for Thanksgiving

Whether you like your turkey basted or brined, white meat or dark meat, the secret to the perfect bird is in the roasting. It's easy to prepare and roast a turkey to feed your friends and family, even if you’re a new chef! Let's take you step-by-step through thawing, cleaning and seasoning, and roasting your turkey, with expert advice from private chef Ollie George Cigliano.

How to Roast a Turkey: Quick Guide

Private chef Ollie George Cigliano says to dry-brine the turkey for 1-3 days for crispy skin. Afterwards, let the turkey warm to room temperature, lay it breast-side up in a roasting pan, then cook it in the oven at 450 °F (232 °C) for 30 minutes. After 30 minutes, lower to 350 °F (177 °C) and cook for 20 minutes per 1 lb (0.45 kg).

Part 1

Part 1 of 3:

Thawing Your Turkey

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1
Thaw the turkey in the fridge for 24 hours for every 5 pounds (2.3 kg). The USDA recommends this thawing method for cooking turkey because it’s safe and can be adjusted for any size bird. Be sure to allow for 24 hours of thawing for every 4 or 5 pounds (1.8 or 2.3 kg) of turkey.^{[1]
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- If you’re worried about the turkey dripping as it defrosts, place it on a baking sheet to catch any water that might condense on the packaging.
- Avoid keeping the turkey in the refrigerator for longer than 48 hours after it is completely thawed, as this can cause the meat to go bad.
Meet the wikiHow Experts

Ollie George Cigliano is a private chef and food educator with over 20 years of experience. She specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques.
2
Place the bird in water for 30 min per 1 lb (0.45 kg) for same-day thawing. Keep the turkey in its original wrapper, and submerge it in a bath of cold water in the sink or a large bowl. For example, if you have a 16 pounds (7.3 kg) turkey, it will need to thaw for 8 hours before you can cook it!^{[2]
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- To make sure the water stays cold and the turkey is at a safe temperature, replace the water every 30 minutes by draining the sink or emptying the bucket and putting in fresh, cold water.
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3
Microwave the turkey for 6 min per 1 lb (0.45 kg) for quick defrosting. Unwrap your turkey and place it on a microwave-safe dish. The specific instructions for defrosting will depend on the weight of the turkey and the wattage of your microwave. While the turkey is in the microwave, make sure it’s rotating, and flip it over several times while defrosting. Once the turkey is thawed, cook it immediately.^{[3]
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- Normally, you can find the information for thawing a turkey in the manual of the microwave or by searching for the brand of the microwave and the phrase “thawing turkey” online.
- If your turkey starts to cook instead of thawing, take it out of the microwave and let it rest for about 5 minutes before continuing with the thawing process.

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Cleaning and Seasoning the Turkey

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Reach into the turkey to remove the giblets. If you bought your turkey from the store, Cigliano says there's usually a package of giblets or other organs inside the turkey. Locate the cavities between the legs of the turkey and at the top of the turkey where the neck would be, don food-safe gloves (or use clean hands), and use your hand to grab and pull out everything that’s inside the bird. Cigliano suggests either throwing the giblets away or saving them to make a delicious giblet gravy for the turkey or dog treats.^{[4]
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2
Wipe the turkey with a dry paper towel to remove excess moisture. Sometimes, after thawing the turkey, it's moist on the outside. Grab a paper towel and blot the water off of the turkey before you season it to ensure that the seasoning sticks to the skin.^{[5]
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- Any additional bacteria on the turkey will cook off during the roasting, so don’t worry about trying to get the bird completely clean.
- Avoid running water over the turkey or using a kitchen towel to clean it, as this can spread bacteria throughout your kitchen from drips or splashes of the contaminated water.
3
Apply a dry brine for seasoned, crispy skin. For an easy dry brine, combine 3 tbsp (44.4 mL) of kosher salt, 1 ¹⁄₂ tsp (7.4 mL) of dried herbs (i.e., rosemary, sage, and thyme), and ³⁄₄ tsp (3.7 mL) of freshly ground black pepper. Then, says Cigliano, "season the inside [of the turkey] by sprinkling 2 tsp of the dry brine into the cavity… Rub another 2 tsp (9.9 mL) of the dry brine into the meat of the legs" and 4 tsp (20 mL) into the breasts. Finally, "sprinkle the remaining salt mixture all over the skin of both the breasts and the legs." For "perfectly crispy skin," refrigerate the turkey uncovered for at least 1 day, "but ideally 3 days," says Cigliano.^{[6]
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- You can add extra black pepper or other seasonings to your taste!
- This amount of dry brine is enough to cover a 14–16 lb (6.4–7.3 kg) turkey. If yours is bigger, make more dry brine.
4
Make a wet brine instead for moister skin. For a wet brine, place the turkey in a large pot, combine 0.5 teaspoons (2.5 mL) of kosher salt per 1 pound (0.45 kg) of turkey with 1 tablespoon (15 mL) of black pepper and the zest of a lemon, and fill the pot with water until the turkey is submerged.
- As the turkey is marinating in the water and brine, place it in the refrigerator to keep the temperature at a safe level.
5
Stuff the turkey if you want a savory side dish. Stuffing is a bread mixture that can be cooked inside the turkey to absorb the juices. To make the stuffing, simply mix 4 cups (950 mL) of scored bread, 1 cup (240 mL) of chopped celery, and 1 chopped onion together, and use your hands to completely fill the cavity of the turkey by packing the mixture into it.^{[7]
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- Be aware that stuffing will add extra cook time to the recipe. Add an extra 30 minutes to the cook time if your turkey is stuffed.
6
Truss the turkey to ensure even cooking. Trussing is the process of using twine to tie the legs and wings to the turkey. It ensures that the turkey cooks evenly on all parts. To truss the bird, secure the wings to the turkey by wrapping baker’s twine around the body of the turkey, then cross the twine under the bottom of the bird. Finally, tie the legs together.
- You can also truss a stuffed bird to keep the stuffing from coming out of the cavity while the turkey is in the roaster.

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Roasting the Turkey

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1
Heat the oven to 450 °F (232 °C) while the turkey reaches room temperature. To properly roast a turkey, keep it in the kitchen for an hour to reach room temperature before you cook it. Place it on a dish or baking sheet out of the way while you preheat the oven and prepare the rest of the kitchen for cooking the turkey.^{[8]
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- If you’re short on time, it’s acceptable to let the turkey sit for about 30 minutes to get it close to room temperature.
2
Tuck butter and your desired seasonings under the turkey skin (optional). While you can certainly roast the turkey with just the seasonings from the dry brine, many people also like to stuff extra ingredients under the skin to give the bird more flavor. Here's Cigliano's recipe for an aromatic butter compound you may want to try:^{[9]
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- 1 cup (1 stick), (227 g) of unsalted butter, softened
- 1 tbsp (14.8 mL) minced shallots or 1 garlic clove, minced or grated.
- 1 tbsp (14.8 mL) chopped fresh thyme or rosemary.
- 1 tbsp (14.8 mL) minced parsley or chives.
- 1 tsp (4.9 mL) fresh lemon juice.
- Zest of one lemon or Buddha's hand
- 1 tsp (4.9 mL) black pepper.
- 1 tsp (4.9 mL) fine sea salt (or to your taste)
- Combine all the above ingredients, stuff it under the turkey skin, and spread it around with your hands.
- You can also modify Cigliano's recipe with your favorite herbs and spices, or create your own compound mixture!
3
Brush the skin of the turkey with olive oil or butter. Using a pastry brush, apply enough oil or butter to completely coat the turkey, including the insides of the wings and legs and any small crevices. Depending on the size of the turkey, you will need around 1 cup (240 mL) of either oil or butter. You might need to slightly adjust the positioning of the turkey to get all of the skin.
- Covering the turkey with a fat, like oil or butter, makes the skin crispy but not burnt. If you like moist skin on your turkey, apply less oil or butter.
4
Place the turkey breast-side up on the roasting rack inside the pan. Be gentle when transferring the turkey to the pan. Try to avoid moving the turkey too much as this can cause the trussing to come undone or the stuffing to spill out.
- What side of the turkey is "breast-side up"? Check which way the legs and wings are pointing. On the "breast-side up" side, the legs and wings are pointed up. On the "breast-side down" side, the legs and wings are pointed down into the roasting pan.
- It’s okay if the legs or side of the turkey touch the roasting pan.
5
Add foil to the pan and lower the temperature to 350 °F (177 °C) after 30 minutes. Set a timer when the turkey is in the oven to remind you to cover it with foil after the first 30 minutes pass. Lowering the temperature and covering the turkey keeps the skin from burning and helps to cook the meat evenly.
- Be careful when removing the turkey from the oven! Always use oven mitts and make sure you have enough space to place the roasting pan on the counter while you cover it with foil.
6
Roast the turkey for 3 hours or until the internal temperature is 165 °F (74 °C). The cook time of the turkey will depend on how large it is, but the general rule is 20 minutes per 1 pound (0.45 kg). Insert a meat thermometer into the thickest part of the thigh of the turkey about 15 minutes before the end of the cook time to ensure that it’s cooked all the way through.
- For example, if you have an unstuffed 10 to 18 lb (4.5 to 8.2 kg) turkey, plan on cooking for about 3.5-4 hours.
- Remember to add 30 minutes of extra cook time for a stuffed turkey.
7
Remove the turkey from the oven and let it sit for 30 minutes before carving. When the turkey comes out of the oven, it will be extremely hot. It’s not safe to carve it at this temperature, so let it cool down a bit in the pan on the counter.^{[10]
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- If you’re worried about the turkey getting too cold, keep it covered with the aluminum foil while it rests.
- You can let the turkey sit on the counter for up to an hour before carving while you make gravy or prepare other parts of your dinner!

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How do you keep a turkey moist when roasting?

Alex Hong
Executive Chef & Restaurant Owner
Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over 12 years. Alex is a graduate of the Culinary Institute of America and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.

Alex Hong

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Expert Answer

To make the perfect bird, brine the whole turkey overnight. That really tenderizes the meat and makes it juicier. Then, give it about a day to dry out in the refrigerator. All the flavor and salt will still be in the flesh, but the skin will be able to get really crispy in the oven. Also, I like to put the turkey in a really hot oven, then bring the temperature back down to cook it low and slow.

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What’s the best temperature for roasting a turkey?

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Many chefs advocate roasting the turkey at 325° F (162.8° C) after initially crisping it for an hour at 425° F (218.3° C). You can also cook the turkey at 350° F (176.7° C) for a slightly faster cooking time, but any temperature higher than that will likely cause it to dry out.

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Should you cover your turkey with aluminum foil?

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Covering your turkey with foil for at least part of the baking process can help keep it from browning too much. Just make sure to uncover it during the last half hour or so of cooking to allow the skin to brown or crisp up a little. Alternatively, you can cover just the ends of the drumsticks and wing tips with foil, since these are the parts of the turkey that tend to overcook the fastest.

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Calculate how much time you’ll need to completely roast the turkey ahead of time, so you can make sure it's cooked in time for your feast.

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Warnings

Handle knives and other sharp kitchen tools with care.

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Always wear oven mitts when handling the hot pan as it comes out of the oven.

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