Easy Roast Turkey Recipe (2024)

FAQs

What is the secret to a moist turkey? ›

HOW TO COOK A PERFECTLY MOIST AND JUICY TURKEY. Start by “brining” the turkey. This means soaking it in salt water overnight in the fridge (generally using a brining bag). You can also add a few flavors to the brine if you so desire.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

About 1 hour into roasting, shield the breast only with aluminum foil. This will help protect the white meat and keep it moist. Don't Cover the Turkey Completely. You want that skin to crisp, so it needs to be exposed to heat.

Our favorite way to season a turkey is through a dry brine. This simply involves rubbing a seasoning mix (like salt, pepper, dried herbs, and maybe spices) all over — and inside — the turkey well before you are going to roast it.

The simplest way to roast a whole turkey: The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°.

These times are based on a room temperature turkey at 325 degrees F the entire time; plan on about 15 to 17 minutes per pound (the times below are based on 15 minutes per pound).

First, allow your cooked turkey to sit for about 20 minutes before starting to carve. Beginning halfway up the breast, slice straight down with an even stroke. When the knife reaches the cut above the wing joint, the slice should fall free on its own.

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Should I put a stick of butter in my turkey? ›

Covering a turkey with butter (under and over the skin) serves to flavor and moisten the meat, as well as help the skin get crispy and golden brown.

Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside. Pat dry the turkey with paper towels.

The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive.

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

By using a V-rack set in a rimmed baking sheet, not only do you fully expose the legs, you also leave plenty of room for hot air to travel around the entire surface of the turkey, maximizing the amount of crisp skin you can get out of it.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly.

If your turkey has dried out in the past, likely you did not brine it (or did not brine it for long enough or did not use enough salt)—or you overcooked the turkey (155 to 160 degrees F is the number; see How Long to Cook Turkey for details).

While the oven is preheating, bring your bird to room temperature. This ensures even cooking. Use a roasting rack. Though you don't technically need one, a roasting rack allows the air to circulate around the bottom of your turkey in the oven, which means that soggy skin is way less of a risk.

The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges. The citrus will add a nice brightness to the turkey and keep it perfectly moist.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

What are 2 ways to keep turkey from drying out? ›

If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.

According to Sklar, brining is the key to making a great turkey. Brining does two things: It adds moisture through osmosis, and – if you brine it for 24 hours – the flavor will actually penetrate the skin and spread throughout the entire turkey.