How do I roast the perfect turkey?

Start with a fully thawed turkey, pat it completely dry, and season it generously. Roast at a high temperature first to crisp the skin, then reduce to 350°F to finish cooking evenly. Use an instant-read thermometer, and let the turkey rest before carving. A touch of butter or olive oil, fresh herbs, and aromatics like apple and cinnamon inside the cavity guarantee maximum flavor and moisture every time.

How many hours does it take to roast a turkey?

A turkey generally needs 13-15 minutes per pound at 350°F if unstuffed, or about 15-17 minutes per pound if stuffed. So for a 14 to 16-pound turkey, expect around 2½ to 3½ hours total cook time. Always use an instant-read thermometer to confirm doneness — the thickest part of the breast should reach 165°F, and the thigh should reach 175°F. Keep in mind that every oven varies, so begin checking earlier to avoid overcooking. Once done, let the turkey rest for 15-20 minutes before carving to keep it juicy.

Which oven setting is best for turkey?

Use the regular bake or roast setting, not convection unless specified. The standard bake function ensures gentle, even heat. If using convection roast, reduce the temperature by about 25°F and monitor closely since convection cooks faster.

Should I roast my turkey at 325 or 350?

Both work, but 350°F strikes the best balance between even cooking and golden-brown skin. Roasting at 325°F yields a slightly slower cook, which is gentler but won’t crisp the skin quite as well. If you start the turkey at a higher temperature (like 450–500°F for 30 minutes) and then lower it to 350°F for the remainder, you’ll get the perfect combination: browned, crispy skin and moist, tender meat underneath.

What temperature makes the juiciest turkey?

The sweet spot is 350°F. At this temperature, the turkey cooks through evenly without drying out the white meat. Starting high (around 450°F for 30 minutes) helps brown the skin quickly, then lowering to 350°F allows the interior to cook slowly and stay juicy. Remove the turkey when the thickest part of the breast reaches 165°F — it will rise a few degrees while resting to finish perfectly.

Do you put water in the bottom of a pan when roasting a turkey?

You don’t need to. Adding water or stock to the pan will create steam, which softens the skin instead of crisping it. For a beautiful roasted turkey, roast it dry — the turkey’s natural juices will drip into the pan, creating flavorful drippings you can use for gravy later.

Where to place a turkey in the oven?

Place the turkey on the lowest oven rack, ensuring the top is centered and has enough clearance for air to circulate. This helps the legs cook through without burning the top. If using a roasting pan, place the turkey on a roasting rack to lift it above the drippings.

Do I roast a turkey covered or uncovered?

It’s best to roast your turkey uncovered so the skin becomes golden and crisp. However, if the bird starts browning too quickly before it reaches temperature, loosely cover it with aluminum foil to prevent over-browning. Some cooks like to tent the turkey for the first hour and uncover it near the end, but roasting uncovered from the start usually gives the most evenly crisp skin.

Do you leave the lid on when cooking a turkey?

No lid is needed. You want the hot, dry oven air to circulate freely around the bird to develop crisp, golden skin. Cover the turkey loosely with foil only if the top starts browning too quickly.

How do you roast a turkey without a roasting rack?

No rack? No problem. Layer the bottom of your roasting pan with roughly chopped onions, carrots, and celery, or even roll small balls of foil to lift the turkey slightly. This lets air circulate underneath and keeps the turkey from sitting in its juices while roasting.

What is the secret to a moist turkey?

The secret lies in three steps: pat the turkey dry, season generously, and roast at two temperatures (a high heat to crisp the skin, then lower to cook through). Basting isn’t required if you coat the turkey with enough butter or oil. For extra insurance, you can dry-brine the turkey overnight with salt to lock in moisture before roasting. Always allow the meat to rest so the juices reabsorb before carving.

What is the best way to cook a turkey without drying it out?

The key to a juicy turkey is not overcooking and letting it rest. Use a meat thermometer to track the internal temperature and pull the turkey from the oven as soon as the breast reaches 165°F. Rubbing the bird with olive oil or butter helps lock in moisture and encourages browning. Roasting with aromatics (like apples, rosemary, and sage) also keeps the meat flavorful. Letting the turkey rest before carving redistributes the juices for tender, moist slices.

What are common turkey roasting mistakes?

The biggest mistakes are overcooking, not using a thermometer, and skipping the rest time. Other pitfalls include not drying the turkey before roasting (which prevents crisp skin), stuffing it too tightly, or roasting at one constant temperature. Also, avoid opening the oven too often, which lets out heat and extends cooking time.

What not to do when cooking a turkey in the oven?

Don’t roast straight from the fridge — let it rest at room temperature for 30–45 minutes first. Don’t forget to remove the giblets, don’t overstuff the cavity, and don’t skip seasoning the skin. Lastly, don’t carve the turkey immediately; it needs time to rest so the juices settle back into the meat.

Easy Roast Turkey Recipe (Best Juicy Thanksgiving Turkey)

Name: Easy Roast Turkey Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 (14 - 16 pound) whole turkey; ¼ cup (60 ml) olive oil or ½ cup (1 stick / 115 grams) unsalted butter, softened; 2 teaspoons salt (or to taste); 1 teaspoon ground black pepper (or to taste); 1 apple, sliced; 1 cinnamon stick; 4 sprigs fresh rosemary and/or thyme; 6 leaves fresh sage

Description

Make the best juicy roast turkey with this easy recipe! Learn how to roast a turkey perfectly golden, tender, and flavorful every time.

Ingredients

Scale

1 (14 - 16 pound) whole turkey
¼ cup (60 ml) olive oil or ½ cup (1 stick / 115 grams) unsalted butter, softened
2 teaspoons salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 apple, sliced
1 cinnamon stick
4 sprigs fresh rosemary and/or thyme
6 leaves fresh sage

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 500°F and position the rack on the lowest level.
Remove the neck and giblets from the turkey cavity and set aside for gravy or stock. Rinse the turkey inside and out under cold water, then pat it completely dry with paper towels. Place the turkey on a roasting rack set inside a roasting pan, breast side up, and tuck the wings under the body.
Generously rub olive oil or softened butter all over the turkey, including under the skin if possible. Season evenly with salt and black pepper, making sure to cover every surface. For even more flavor, sprinkle some chopped herbs (rosemary, thyme, or sage) over the top of the bird if you like.
Insert the apple slices, cinnamon stick, and fresh herbs into the cavity of the turkey for subtle aroma and flavor. Tie the turkey legs together with twine to keep the shape even during roasting.
Place the turkey in the oven and roast for 30 minutes at 500°F to crisp the skin and seal in moisture.
Lower the oven temperature to 350°F and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. For a 14-16 pound turkey, this takes about 2 to 2½ hours total. Use an instant-read thermometer for accuracy. If the top of the turkey starts to brown too quickly, lightly cover it with a foil tent to prevent burning.
Remove the turkey from the oven, cover loosely with foil, and let rest for 15-20 minutes to allow the juices to redistribute. Reserve the pan drippings for homemade gravy.
Transfer the turkey to a cutting board, carve, and serve with your favorite holiday sides like mashed potatoes, stuffing, and cranberry sauce.

Notes

Reserve the turkey neck and giblets to make turkey stock for your homemade gravy.

How to store: Store leftover turkey in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat slices in the oven at 325°F covered with foil until warmed through, or heat gently in the microwave with a splash of broth to retain moisture.

How to freeze: Freeze carved turkey meat in airtight bags for up to 3 months. Thaw in the fridge overnight before reheating.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Oven Roasted
Cuisine: American