How to cook a Turkey from the Kraft site!
Of all the things you need to know to make a great Thanksgiving meal, how to cook a turkey is not the most difficult. (Just deciding on the menu is harder than cooking a turkey. For help with that, take a look at our Thanksgiving Menu ideas.) At this point, your turkey should be thawed if you purchased it frozen. If not, check out our info on thawing. Now all you need to do is follow our easy steps that take you through everything you need to know about how to cook a turkey. And if you want to see it in action, check out our video for Roast Turkey with Sausage Stuffing.
Prep the turkey for roasting
Remove neck and excess fat and giblets from chest cavity. You can either save the giblets for gravy or a stuffing recipe or discard them.
Rinse the cavity and outside of turkey with cold water, then blot dry with paper towels. Season inside the cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram. If you brined your turkey (directions here) or are using a kosher turkey, skip the salt.
If your family tradition calls for stuffing the bird, check out our STOVE TOP In-the-Bird Directions. Don't forget to use a thermometer to be sure that the temperature of the stuffing inside the bird reaches 165°F.
If the bird is compact, it will cook more evenly. To make it as compact as possible, tuck the legs into the ring of skin that they were originally in before you rinsed it. Fold the tips of the wings underneath the turkey’s back.
Assuming you’re making gravy, make it as scrumptious as possible. You’ll add loads of flavor to the pan juices you’ll be using for your gravy if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions and peel and trim the carrots and celery, but do not chop. Lay the carrots and celery in a lattice pattern, with onions in between, on the bottom of a large roasting pan and place the turkey on the vegetables.
Brush the bird’s skin with vegetable oil to prevent it from drying out during roasting.
If you’re using a leave-in meat thermometer and not a quick-read thermometer, now is the time to insert it in the turkey’s thigh. For the most accurate reading, place it deep into the thickest part of the thigh next to the body, making sure it does not touch bone. If you don't have a meat thermometer that can stay in the oven, you can check for doneness with an instant-read thermometer near the end of the estimated roasting time.
Roast at 325°F for the time indicated in Turkey Cooking Times. Not only is basting unnecessary, it actually slows down the cooking and increases the time it takes to get the turkey roasted. Why? Every time you open the door to baste, you let heat out of the oven. Not a good idea.
When the turkey skin turns brown, about two-thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.
Check for doneness before the appointed time: You don’t want to overcook the centerpiece of your meal. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.
Give it a rest
Remove the turkey from the oven. Place it on cutting board that’s resting in a large cafeteria-style tray with a lip or on a flat aluminum foil tray or baking sheet with sides. Tent the cooked turkey with foil and let it stand for 15-20 minutes. This resting time allows the juices to saturate the meat evenly for the moistest and most tender turkey.
Get ready to carve
Get your slicing knife and carving fork and check out our article that gives you all the info you need to successfully carve your turkey.