How to Cook a Turkey: Easy Step-by-Step Guide for Beginners

If roasting a whole turkey feels overwhelming, I totally get it. I was nervous my first time too. The good news is that with the right method, it is much easier than you think.

In this post, I’m taking all the guesswork out of making the best ever Thanksgiving turkey by walking you through everything from thawing and prep, to roasting and serving. I’ll show you exactly how to make a perfectly juicy, golden-brown turkey using simple, familiar ingredients, and the same foolproof method I’ve used for years.

What you’ll Need

Besides the turkey, all you need is a handful of seasonings, herbs, aromatics, and butter.

Roast Turkey Ingredients

These basic ingredients work together to create juicy meat, crispy skin, and classic Thanksgiving flavor.

• Whole Turkey: You can make this with any fresh or frozen turkey. If frozen, thaw it completely in the refrigerator before seasoning. Not sure what size to buy? See my Turkey Size Guide and Thawing Instructions.
• Butter: Softened butter spreads easily under and over the skin, creating a rich, golden crust and locking in moisture. You can use salted or unsalted butter. Unsalted butter will give you full control over flavor and sodium content.
• Olive Oil: I like to mix a little olive oil into the butter for two reasons. First, it helps the butter spread more smoothly, and second, it promotes crisp, even browning (without burning).
• Seasonings: I learned how to cook a turkey from my dad who would season our holiday turkey with salt and pepper. While I love his super simplistic approach, I like to add a little paprika and poultry seasoning for extra holiday flavor and aroma.
• Garlic: Fresh minced garlic adds savory depth. You can substitute with about 1 teaspoon of garlic powder if you prefer a smoother, milder rub.
• Aromatics (Onion, Apple, Carrot, and Celery): These aromatics flavor the cavity and the roasting pan. As they cook, they infuse the turkey and drippings with a subtle sweetness and rich, savory flavor.
• Fresh Herbs (Rosemary, Sage, Thyme): The signature trio of Thanksgiving herbs. They add fresh, earthy fragrance and depth to both the turkey and the pan juices.
• Chicken or Turkey Stock: Keeps the bottom of the roasting pan from burning, adds gentle steam to keep the meat moist, and forms the base for a simple, flavorful gravy.

Tools and Equipment

You really only need three things to cook a whole turkey. I’ve include them below, along with some optional suggestions.

• Roasting Pan: It’s basically an extra large baking dish. Most come with a rack for the turkey to sit on as it cooks, so air can circulate evenly. You can purchase an expensive roasting pan, mid-priced roasting try, or use a disposable roasting pan just like my dad always used.
• Instant-Read Thermometer: The single most important tool for juicy turkey. You can use a wireless probe thermometer (many even come with bluetooth features), an instant read thermometer (this is the one I use), or a basic meat thermometer.
• Carving Knife: A sharp carving knife makes clean slices. I own this carving knife & fork set, but any sharp and sturdy knife will get the job done.
• Fat Separator (Optional): Makes it easy to separate fat from pan drippings when preparing gravy.

Tip: Make sure you have plenty of aluminum foil and paper towels on hand before you start cooking.

What Size Turkey Do You Need

As a general rule, plan for about 1 to 1½ pounds of turkey per adult. If you love leftovers or have big eaters, aim for the higher end of that range.

Remember to Thaw the Turkey -Early!

The biggest mistake that you can make is not giving your turkey enough time to thaw. The easiest way to do it safely and properly is in the refrigerator. It takes about 24 hours per 5 pounds of turkey, so remember to plan ahead.

To defrost, keep the turkey in its packaging and place it on a rimmed baking sheet or large tray to catch any drippings.

• 8-12 lb turkey: 2 to 3 days
• 12-16 lb turkey: 3 to 4 days
• 16-20 lb turkey: 4 to 5 days

If you need to thaw your turkey fast, you can submerge it in cold water, allowing approximately 30 minutes per pound. To keep the water cold, it will need to be changed every 30 minutes or so.

How to Tell If Your Turkey Is Fully Thawed

If you’re unsure whether your turkey is fully thawed, check the cavity. The giblet bag should come out easily, it should be ice-free, and the meat should feel soft and pliable.

How to Cook a Turkey (Step-by-Step)

With your turkey fully defrosted, it’s time to get it in the oven. Not sure how long to cook your turkey? Skip to Roasting Times and Temperature Guide.

Step 1: Prep the Turkey

Remove the turkey from the fridge 1 hour before roasting to help the turkey cook more evenly and stay juicy. Remove the neck and giblets found in the large cavity. You can save them to make stock or gravy (or discard).

Pat the entire bird dry inside and out with paper towels.

Step 2: Make the Herb Butter

In a medium bowl, mix together softened butter, olive oil, garlic, salt, pepper, paprika, and poultry seasoning. The butter should be soft and spreadable, not completely melted, so it easily clings to the skin and holds the herbs in place.

Make-ahead tip: Prep the butter mixture a day ahead. Let it soften slightly before spreading under the skin. It’s an easy way to save time and helps the flavors meld.

Step 3: Season Under and Over the Skin

Next, gently slide your fingers between the skin and the top of the breasts to loosen. Spread about 1/3 of the herb butter mixture underneath the skin. Use the remaining butter mixture to coat the entire outside of the turkey.

The butter should cling to the skin, not slide off. If it does, the turkey may still be too cold, or wet. See more Troubleshooting Tips and Frequently Asked Questions.

Step 4: Fill and Truss

Fill the cavity with aromatics like onion, apple, carrot, celery, and a few sprigs of fresh herbs. Tie the legs loosely with kitchen twine (optional) and tuck the wing tips under the body.

Step 5: Set Up the Roasting Pan

Scatter chopped onion, carrot, and celery across the bottom of your roasting pan and pour in about 2 cups of chicken or turkey stock. Set the rack inside the roasting pan and place the turkey breast-side up on top. This setup allows the turkey to roast evenly while the vegetables and stock catch the drippings.

Step 6: Roast the Turkey

Preheat your oven to 325°F (165°C) and roast the turkey uncovered. Basting is optional. Cooking time will depend on the weight of your bird, oven temp, and type of oven you’re using (see the section above), but plan for about 13 to 15 minutes per pound or reference the Cooking Time Chart above.

To prevent accidental overcooking, start checking the internal temperature 60 minutes before the lowest estimated time.

Tip: If the skin is browning too quickly, tent the turkey loosely with foil. Remove the foil during the last 30 minutes for the skin to crisp back up.

Step 7: Rest the Turkey

Once your turkey is fully cooked, transfer it to a cutting board and tent it loosely with foil. Let it rest for 30 to 45 minutes before carving. Resting allows the juices to redistribute throughout the meat so every slice stays moist and flavorful.

Step 8: Save the Turkey Drippings

After the turkey finishes roasting, you will notice flavorful juices and browned bits at the bottom of the roasting pan. These are the drippings, and they make the most delicious turkey gravy. Carefully strain the drippings through a fine-mash strainer into a heat-safe container and set them aside. You can also use the turkey neck and giblets that were removed before cooking to make a rich giblet gravy if you like.

Step 9. Carve and Serve

Use a sharp carving knife to separate the legs, thighs, wings, and breasts. Slice the breast meat against the grain into even pieces. Arrange everything on a large serving platter and garnish with fresh herbs, citrus slices, or pomegranate seeds for a beautiful holiday presentation.

Check out the Food Network for a visual guide on how to do it step-by-step (admittedly, I am still working on my carving skills).

For a complete Thanksgiving spread, serve your turkey with the following:

• Cranberry Sauce
• Mashed Potatoes, Crockpot Mashed Potatoes, or Mashed Cauliflower
• Instant Pot Mashed Sweet Potatoes or Sweet Potato Casserole with Marshmallows
• Roasted Root Vegetables
• Air Fryer Brussels Sprouts
• Spinach Pear and Feta Salad
• Homemade Dinner Rolls

Turkey Troubles? Here’s How to Fix It

If something seems off, here’s how to fix it – asap.

The turkey is browning too quickly:
Tent the turkey loosely with foil and continue roasting. Remove the foil during the last 20 to 30 minutes to re-crisp the skin.

The skin looks pale and soft:
Increase the oven temperature to 425°F for the final 10 to 15 minutes and let the skin finish browning uncovered.

The breast is done but the thighs are undercooked:
Carve off the breast meat and set aside. Tent the undercooked portion of the turkey with foil, return to the oven, and cook until the thighs reach 165°F.

The turkey is taking longer than expected:
Do not turn up the heat right away. First, check that your oven is truly at temperature. If needed, raise the heat to 350-375°F at the very end.

Dry breast meat:
Likely happened because the breast meat cooked faster than the legs and thighs. You can brush melted butter or warm stock to restore moisture and serve it with plenty of gravy (honestly, no one will know the difference).

The pan drippings are burnt:
Pour out burnt bits, add fresh stock, scrape the pan well, and build your gravy with the flavorful juices that remain.

Still stuck? Check out these Frequently Asked Questions or Leave Me A Comment below.

How to Store Leftover Turkey

Who doesn’t love a fridge full of turkey leftovers? Here’s how to keep them safe, fresh, and tender.

• Refrigerator: Store leftover turkey in airtight containers for up to 4 days. If you can, remove the meat from the bones while it’s still warm (trust me, it’s easier).
• Freezer: Freeze sliced or shredded turkey in freezer-safe bags for up to 3 months. Press out as much air as possible to prevent freezer burn.
• Reheat Gently: Warm leftovers in a 300°F oven, covered with foil and a splash of stock to keep the meat from drying out.

Favorite Leftover Turkey Recipes

Nothing goes to waste at my house. Here’s some simple recipes that you can make to make the most of your bird:

• Turkey Soup – The best way to make the most of your leftovers and healthy way to use up leftovers.
• Turkey Tetrazzini – My grandmother and dad made leftover turkey tetrazzini every year after Thanksgiving. This is my homemade version.
• Turkey Salad – Classic recipe made with juicy turkey, mayo, dried cranberries, and walnuts. Add it to a bowl of greens or buttery croissant.
• Turkey Stock – Made using the leftover bones, carcass, neck, and giblets. So much flavor!
• Turkey Sliders – Top leftover dinner rolls with leftover cranberry sauce, cheese, and shredded turkey. Warm in the oven for a toasty snack or lunch.

Frequently Asked Questions