The Perfect Roast Turkey Recipe (2024)

FAQs

Should I roast my turkey at 325 or 350? ›

Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.

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.

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.

At the two hour mark, add to the roasting pan, surrounding the turkey. Cook the turkey and the vegetables for an additional 1 ½ - 2 hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.

Insert the thermometer into the thickest part of the bird between the breast and part of the thigh (being sure not to hit bone). It's done when the thermometer just reaches 165ºF. In general, you should plan to cook a turkey for around 15-20 minutes per pound of turkey at 325ºF to get to that temp.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

"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."

It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turn the wings back to hold the neck skin in place.

How long should a turkey rest before carving? ›

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.

After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes.

Rub a little salt on the inside of the turkey cavity. Place the carrots, onions, celery, mushrooms, livers and tomatoes in the bottom of a large roasting pan. Season to taste with the seasonings and the garlic being light handed with the salt. Place the turkey breast side up on top of the vegetables.

Do you season your bird at least a day ahead of cooking? I can't emphasize enough how much the simple, foundational practice of pre-seasoning almost any protein delivers deeper flavor and juicier results than a sprinkling of salt just before cooking.

Yes, when baking at a lower temperature, it's important to adjust the baking time accordingly. In general, you may need to increase the baking time by 10-25% to compensate for the lower temperature.

Reduce oven temperature to 325°F. Return turkey to oven, and roast, basting with pan juices every 20 minutes, until an instant-read thermometer inserted in thickest portion of thigh registers 160°F and skin is crispy and dark golden brown, about 2 hours.

That's why chefs often rely on two temperatures. "A low temperature will cook the meat very nicely inside and keep it juicy without drying it but you want to high temperature at some point whether it's at the beginning of the end to crisp up the skin and the melted butter to get an extra crispy skin," Guillard says.