How to Cook A Turkey

Name: How to Cook A Turkey
Prep time: 1 h
Cook time: 2 h 45 min
Total time: 4 h
Yield: 10 to 12 servings
Ingredients: 1 (10-12-pound) fresh turkey; 1 cup unsalted butter; 2 teaspoons salt; 1½ teaspoons ground black pepper; 1 onion; 10 to 12 rosemary sprigs; 10 to 12 thyme sprigs; 10 to 12 sage sprigs; 1 head garlic; 4 cups chicken broth

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5.0

6 reviews

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Prep Time
1 hr
Cook Time
2 hrs mins
Additional Time
15 mins
Total Time
4 hrs
Servings
10 to 12 servings
Calories
630 kcal
Course
Main Course
Cuisine
American

How to Cook A Turkey

Adam Gates

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Roast the most delicious, juicy turkey with this guide on how to cook a turkey. You’ll love the crispy skin and abundance of flavor that comes with a simple seasoned butter and the right technique!

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Ingredients

Servings

1 (10-12-pound) fresh turkey thawed if frozen*
1 cup unsalted butter room temperature (227g)
2 teaspoons salt
1½ teaspoons ground black pepper
1 onion peeled and quartered
10 to 12 rosemary sprigs
10 to 12 thyme sprigs
10 to 12 sage sprigs
1 head garlic halved
4 cups chicken broth (960ml)

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Instructions

Remove all packaging and place the turkey breast side up in a large roasting pan with a wire rack. If brining your turkey, let the turkey drain well before placing it in the pan. Remove any giblets in the turkey cavity. Pat the turkey dry all over with paper towels. Let sit uncovered at room temperature for 1 hour. (This will help dry out the skin for better browning and take the chill off the turkey.)
After an hour, preheat the oven to 450F.
In a medium mixing bowl, stir together the butter, salt, and black pepper.
Stuff the cavity with the onion, garlic, 8 sprigs of rosemary, and 8 sprigs of sage. Place the remaining herb sprigs in the roasting pan around the turkey.
For better presentation, tie the legs together with kitchen twine.
Rub the butter mixture all over the turkey, making sure to get under the skin on the breast and legs. Pour the stock into the roasting pan.
Place the turkey in the oven and roast for 15 minutes. Reduce the oven temperature to 325F. Continue roasting, basting the turkey every 30 minutes with the pan juices, until a meat thermometer inserted into the thickest portion of the thigh registers 165F, 2 to 2½ hours or about 12 minutes per pound of turkey. Add more broth or some water to the roasting pan if it starts to dry out at any point. If the breast area or leg or wingtips start to get too brown anytime during cooking, shield just those areas with foil.
Let the turkey rest in the roasting pan for 15 minutes before carving. Strain the drippings in the roasting pan and serve with the turkey or use it to make a delicious, flavorful gravy.

Notes

Let the turkey sit at room temperature for 1 hour before roasting. This will help dry out the skin for better browning and take the chill off the turkey.
Use different flavor combinations: The simplicity of the turkey seasoning shouldn’t be underestimated! The butter, salt, pepper, and bunches of aromatics create a wonderfully juicy and flavorful turkey. If you’re feeling more adventurous, use your favorite spice blend or make a homemade turkey seasoning rub, and mix it into the softened butter. Cajun seasoning or a garlicky Greek seasoning are two of my favorites. Have fun with the flavors!
If I plan to make a gravy with the drippings, I like to slice up an extra onion, carrots, celery, an apple, or whole lemon and place it in the bottom of the roasting pan before adding the turkey, infusing the pan drippings with even more flavor.
Start the oven at a high temperature. Starting the turkey at a higher oven temperature essentially “sears” the outside, creating a more crispy golden skin during roasting while also helping to seal in the juices so the turkey stays moist during the long cooking time.
Baste the turkey: Continuously basting the turkey keeps the outside from getting too dry and also helps brown the skin for a moist turkey, so I definitely wouldn’t skip that step! I use a pastry brush dipped in the pan juices to brush over the bird. There is no need for a baster if you don’t have one.
If the breast area or leg or wingtips start to get too brown during cooking, shield just those areas with aluminum foil.
Let the turkey rest for at least 15 minutes before carving. This is a vital step so the juices in the turkey can redistribute, so that every bite is juicy and moist. If you carve the turkey immediately, the juices will run out onto your cutting board.

Nutrition Information

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Calories 630kcal (32%) Carbohydrates 2g (1%) Protein 71g (142%) Fat 37g (57%) Saturated Fat 16g (80%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 283mg (94%) Sodium 1178mg (49%) Potassium 778mg (22%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 828IU (17%) Vitamin C 3mg (3%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 630 kcal

% Daily Value*

Calories	630kcal	32%
Carbohydrates	2g	1%
Protein	71g	142%
Fat	37g	57%
Saturated Fat	16g	80%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	283mg	94%
Sodium	1178mg	49%
Potassium	778mg	17%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	828IU	17%
Vitamin C	3mg	3%
Calcium	57mg	6%
Iron	3mg	17%