Holidays and Events Recipes Thanksgiving Turkey Roasted How to Cook a Turkey 4.9 (174) 132 Reviews 53 Photos Learn how to cook a turkey with this simple recipe that's still the best. The biggest myth in American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared; this will work! There is nothing to fear but the fear of dry turkey itself. Be sure to buy a meat thermometer before Thanksgiving; it will be the essential tool in the kitchen that day. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 24, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 53 53 53 53 Prep Time: 20 mins Cook Time: 3 hrs 5 mins Additional Time: 10 mins Total Time: 3 hrs 35 mins Servings: 24 Jump to Nutrition Facts Jump to recipe Wondering how to cook a turkey the best and easiest way? We've got you covered. This top-rated turkey recipe is perfect for seasoned pros and beginners alike. How to Cook a Turkey You'll find a full, step-by-step recipe below with detailed instructions for cooking the perfect turkey. But, for now, here's a brief overview of what you should expect when you follow Chef John's simple recipe: Prepare the Pan Place the chopped vegetables in the bottom of a shallow roasting pan. Place the turkey, breast-side up, on top of vegetables. Pat dry with paper towels. Season the Inside Mix salt, black pepper, and cayenne pepper. Season the inside of the turkey with ⅓ of this mixture. Fold the wing tips under the bird. Meanwhile, melt the butter in a small saucepan. Add the herbs and cook until fragrant. Remove the herbs (reserving the butter) and stuff them inside the turkey, then tie the legs with twine. Season the Outside Brush the bird with the melted butter. Sprinkle the butter-covered turkey with the remaining seasoning. Roast the Turkey Roast turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear. Remove the turkey from the oven and allow it to rest for at least 15 minutes before carving. Meredith Food Studio How Long to Cook the Turkey? If you follow this recipe exactly, a 12-pound turkey should be done after about 3 hours. If your turkey is larger or smaller than 12 pounds, you'll have to adjust the cooking time (check out our Turkey Cooking Time Guide for exact times per pound). Of course, you should always make sure to check the internal temperature before serving. What Temperature to Cook a Turkey? This recipe produces perfectly juicy results at 325 degrees F. If your turkey is larger than 12 pounds, you'll have to raise the temperature if you'd like it to be done within three to four hours. What Temperature Should Turkey Be When It's Done? An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F. Learn more: How to Check the Temperature of a Turkey More Turkey FAQs Here at Allrecipes, we know a thing or two about cooking the perfect Thanksgiving feast — that's why we've made it our mission to answer your most burning turkey questions. Check out some of our best turkey tips, tricks, and guides from over the years: How to Brine a Turkey 3 Ways to Safely Thaw a Frozen Turkey How Much Turkey Per Person Do You Need? How to Truss a Turkey the Easy Way How to Smoke a Turkey How to Stuff a Turkey How to Carve a Turkey the Easy Way Explore our entire collection of Thanksgiving Tips and Tricks. Allrecipes Community Tips and Praise "Made a delayed Thanksgiving dinner today … absolutely the best turkey ever," raves Brenda Hadden. "So moist and flavorful. Try this recipe, drain the juices, and add chicken stock to make the gravy at the end." "I made it on a rack instead of on top of veggies," says fwilburnfgmailcom. "No one could believe how beautifully golden and moist it was! It stayed moist through reheating for multiple days!" "I found this recipe 7 years ago and have been using it every year since!" according to another Allrecipes member. "The turkey is amazing - full of flavor and juicy. I use a 12 pound turkey, follow the recipe and it works perfectly every time. Have no fear the best turkey recipe is here!" Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 medium onion, coarsely chopped 1 stalk celery, coarsely chopped 1 medium carrot, coarsely chopped 1 (12 pound) whole turkey, neck and giblets reserved 2 tablespoons kosher salt 1 tablespoon ground black pepper 1 teaspoon cayenne pepper 3 tablespoons butter 4 sprigs fresh rosemary ½ bunch fresh sage, chopped Directions Preheat the oven to 325 degrees F (165 degrees C). Place onion, celery, and carrot in a large, shallow roasting pan. Place turkey, breast-side up, on top of vegetables in the roasting pan. Pat outside and inside of turkey dry with paper towels. Combine salt, black pepper, and cayenne pepper in a small bowl. Season inside of turkey with about 1/3 of the salt mixture. Fold wing tips under bird. Melt butter in a small saucepan over medium heat until edges turn golden, about 2 minutes. Add rosemary and sage; cook and stir until fragrant, about 1 minute. Place rosemary and sage inside cavity of turkey; reserve melted butter. Tie turkey legs together with twine. Brush melted butter over turkey. Season with the remaining salt mixture. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove turkey from the oven and allow to rest in a warm area for 10 to 15 minutes before slicing. DOTDASH MEREDITH FOOD STUDIOS I Made It Print 571 home cooks made it! Nutrition Facts (per serving) 355 Calories 17g Fat 2g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 355 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 28% Cholesterol 136mg 45% Sodium 604mg 26% Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 46g 91% Vitamin C 1mg 1% Calcium 51mg 4% Iron 3mg 17% Potassium 486mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.