The Perfect Roast Turkey Recipe (2024)

FAQs

Should you roast a turkey covered or uncovered? ›

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.

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

"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.

Ingredients for Turkey Dry Brine Seasoning Mix

For the most traditional flavored turkey, we recommend the following for a 14- to 16-pound turkey: 3 tablespoons kosher salt (we use Diamond Crystal brand) 1 1/2 combined teaspoons dried herbs: thyme, sage, and rosemary. 3/4 teaspoon freshly ground black pepper.

It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Store in a container in the refrigerator until the big day. This method actually result in juicier meat—and an infinitely more relaxed host.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting.

Regular Oven 325°

2¼-2¾ hrs. 7-10 lbs. 2½-3 hrs.

For an 18- to 20-pound turkey: 425°F for 3½ to 3¾ hours. 400°F for 3¾ to 4 hours. 350°F for 4 to 4¼ hours.

How long should a turkey rest before carving? ›

Resting: Once out of the oven, let your roasted turkey rest, tented with aluminum foil, for 30 minutes before carving. The juices should run clear. It's a great time to make the gravy! One side at a time: It's easiest to carve one entire side of the first and then move on to the second side.

But if you are roasting the turkey, be it whole turkey, breast, or leg on a regular roasting pan, foil is a good option. Basically the foil works in the same way a lid works—by trapping steam so the turkey stays moist throughout the roasting process. Simply tent the foil so that it loosely covers the whole turkey.

Thursday (Thanksgiving Day) Preheat your oven and take the turkey out of the fridge. Thirty minutes to an hour before the turkey needs to start roasting, turn on your oven and let the turkey sit out at room temperature while it's heating up.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Also, roasting tends to be done in an uncovered roasting pan, whereas baked goods may sometimes be covered. When it comes to temperature, roasting requires a higher oven temperature of above 400°F for the cooking process, while baking takes place at lower oven temperatures around 375°F and below.

The domed-lid pan does have one advantage: It cooks the turkey more quickly because it effectively steams and roasts the meat at the same time. While the turkey took less time to cook than the others, almost a quart of juices and butter pooled in the bottom instead of evaporating and concentrating.

Get a wire rack and set it over a rimmed baking sheet. Lifting the bird up and away from the skin-shielding sides or the pan will allow for plenty of air flow, maximizing your bounty of crispy, golden skin.