How To Cook a Turkey

This is the easiest, simplest way to roast a whole turkey. Big or small, brined or not, free-range, organic, or otherwise. Cooking times will vary, but the basic techniques will be the same.

Roasting a whole turkey is quite easy if you follow these simple steps you will end up with great results.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner

Cuisine: American

Keyword: christmas recipe, Holiday recipe, thanksgiving recipe

Servings: Servings

Calories: 6149kcal

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Kitchen Essentials

Aluminum Cake Pan

Roasting Pan

Serving Tray

Containers

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Ingredients

15 pound turkey
2 Tablespoons Olive Oil
1 Tablespoon Salt
1 Teaspoon Black Pepper

Instructions

If using a fresh or thawed turkey, follow these easy instructions.
Preheat the oven to 425° Fahrenheit.
Remove the turkey from the wrapping. Drain any juices and remove any giblets in the cavity. Pat dry with paper towels.
15 pound turkey
Place the turkey on a roasting rack in a shallow roasting pan that is approximately 2 ½ inches deep.
Tuck the wings back. This will not only provide a nicer appearance, but it will help steady the bird when carving.
Next, brush the skin with oil. You can also use a cooking spray for this. Season with salt and pepper unless you are brining your bird.
2 Tablespoons Olive Oil, 1 Tablespoon Salt, 1 Teaspoon Black Pepper
For a stuffed turkey, insert an oven-safe meat thermometer into the middle of the stuffing.
For an unstuffed turkey, insert an oven-safe meat thermometer into the lower part of the thigh without touching the bone.
Place your turkey in the oven and bake until done. Bake at 425° Fahrenheit for 1 hour then reduce the temperature to 325° Fahrenheit and continue baking until done.
When the temperature reaches 165°Fahrenheit in the breast or stuffing, the turkey is done. Remove the turkey from the oven and let stand for 15 minutes before carving as this will help seal in the juices.

Notes

How to Salt and Water Brine a Turkey

If you choose to brine your turkey, here are a few tips on how to do it.
First, the brine mixture of salt and water is based on the length of brining, not the size of the bird.

You can add other seasonings and spices to the brine such as granulated sugar, brown sugar, maple syrup, and Lemon or orange slices. They will all help add a subtle sweetness.

In general, the longer you plan on brining your bird, the less sale to water ration you need. Here is a guide on salt and water ratios for a whole bird.

• 4 hours of brining 1 Cup Kosher Salt to 1 Gallon Water
• 8 hours of brining 3/4 Cup Kosher Salt to 1 Gallon Water
• 12 hours of brining 1/2 Cup Kosher Salt to 1 Gallon Water
• 24 hours of brining 1/4 Cup Kosher Salt to 1 Gallon Water

How to Dry Brine a Turkey

Dry brine involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking. When dry brining a turkey, the amount of salt is based on the size of the bird.

• 2 Tablespoons of Kosher Salt for a 10 Pound Turkey
• 3 Tablespoons of Kosher Salt for a 14 Pound Turkey
• 4 Tablespoons of Kosher Salt for a 16 Pound Turkey
• 5 Tablespoons of Kosher Salt for a 20 Pound Turkey

Optional Seasonings to add to the brine: 1 1/2 teaspoons
dried herbs, such as thyme, sage, and rosemary. 3/4 teaspoon
freshly ground black pepper

Dry brining takes 1 to 3 days. Rub the salt and seasonings over all the skin and into all the crevices. Pro Tip. Let the turkey sit breast side up uncovered in the refrigerator. This will help dry out the skin, which will yield a golden crispy skin when roasted.

Just pat the skin dry.

Loosen the skin. Use your hands to loosen the skin from the meat; the breast, meaty part of the legs, and the thighs. Make sure to leave the skin itself intact.
Add the brining seasoning. Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey. Next rub another 2 to 4 teaspoons of the salt mixture into the meat of the breasts, thighs, and legs under the skin.

Season the outer skin. Sprinkle the salt mixture over all the skin of bird.
Let the brining happen. Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for 1 to 3 days. When you are ready, it will be ready to roast, grill, or deep fry.

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