Ingredients You’ll Need

• Whole turkey: Make sure it’s fully thawed before roasting—a frozen or partially frozen bird won’t cook evenly, which can lead to dry spots or undercooked areas. See the notes below for tips on thawing time and choosing the right size bird to feed any size crowd.
• Unsalted butter: Keeps the turkey juicy and helps the skin turn golden and beautifully crisp.
• Fresh sage and rosemary: If you only have dried herbs, use 1 teaspoon each instead.
• Lemon and onion: Adding these to the turkey cavity allows their flavors to gently steam and infuse into the meat.
• Turkey or chicken stock: Adding stock as you roast prevents the herbs from burning and keeps the meat juicy. You’ll use about 4 cups, but keep a bit extra on hand in case you need more.

See the recipe card for full information on ingredients and quantities.

How Much Turkey Per Person?

Planning the right amount of turkey per person is key for a stress-free Thanksgiving feast. Generally, it’s safe to estimate about 1 to 1.5 pounds per person. If you’re serving a lot of sides or if your guests are light eaters, you can aim for closer to 1 pound per person. If you have big eaters or want plenty of leftovers, go for around 1.5 to 2 pounds per person. See below for my fave leftover turkey recipes!

So for example:

• For a small gathering of about 4 people, a 4 to 6-pound turkey should do the trick.
• For a larger group of 10, you might want a turkey that weighs between 10 to 15 pounds.

Turkey Roasting Basics: Dos and Don’ts for Perfectly Cooked Turkey

Before we dive into the nitty-gritty of how to cook a turkey, let’s cover a few must-know basics and common mistakes to avoid. With these tips in hand, you’ll be well on your way to a delicious, juicy and beautifully roasted turkey that everyone will rave about.

Do Safely Thaw Your Turkey

Give yourself plenty of time for your turkey to thaw! The safest and most effective way to thaw your turkey is in your refrigerator. A good rule of thumb is 24 hours for every 4–5 pounds. To be on the safe side, I always give myself an additional day. I recommend placing the turkey on a cookie sheet or in a shallow pan to catch any liquid that may leak as it defrosts in the fridge.

What if you need to thaw it fast? We’ve all been there. Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Plan for 30 minutes per pound.

Don’t Wash Your Turkey

Wash your hands, not the turkey! Contrary to popular belief, washing your turkey does not remove bacteria. In fact, it can make things worse by spreading bacteria around the kitchen through splashing. The heat from cooking will kill any bacteria, so pat your bird dry with paper towels, season and let the oven do the work.

Do Coat the Turkey With herb Butter

The DIY herb butter adds tons of flavor to the meat, and it also helps create beautifully browned, crispy skin as the fats caramelize during roasting.

Don’t Skip Seasoning the Cavity

Adding a sprinkle of salt and pepper inside the turkey cavity, along with aromatic ingredients like onion, lemon and fresh herbs, brings layers of flavor that infuse the meat from the inside out.

Do Baste the Turkey

Basting regularly is critical for even browning across all of the turkey and adding the chicken stock moistens the herbs and prevents them from burning.

Do Use a Meat Thermometer

Always use a meat thermometer to ensure your turkey is fully cooked (this is the instant-read thermometer I use). To ensure a perfectly cooked bird, insert the thermometer into the thickest part of the thigh without touching the bone. Turkey is done when it reaches 165°F in the breast and 175°F in the thigh.

Do Let the Turkey Rest

Letting the roasted turkey rest for 30 minutes after it comes out of the oven allows the juices to redistribute, keeping it tender and juicy. If you plan to use the drippings for gravy, carefully transfer the turkey to a cutting board and tent it with foil while it rests. If you’re not making gravy, just leave the turkey in the roasting pan.

Do Save the Turkey Drippings

Don’t discard those flavorful drippings! They can be used to make a delicious homemade gravy that pairs perfectly with your turkey and sides (I’m looking at you, cream cheese mashed potatoes!).

How to Cook a Turkey

1. One hour before roasting, remove the thawed turkey from the fridge. This allows it to come to room temperature, ensuring even cooking throughout. Arrange your oven rack in the bottom one-third of your oven so that the turkey will roast in the center.
2. Remove the neck (usually found in the large cavity of the bird) and a bag of giblets (sometimes found in the smaller neck cavity of the bird). Set them aside for making gravy or discard them. Pat the turkey dry with paper towels (this helps achieve that crispy skin we all love).
3. Next, season the cavity of the turkey with salt and pepper, and stuff it with the quartered onion and lemon.

4. Make the herb butter. In a bowl, combine softened butter with minced sage and rosemary, plus a little salt and pepper.

5. Using two fingers, gently loosen the skin atop the turkey breasts. Stuff half of the softened herb butter under the skin so that it is completely covering the breasts.

6. Tuck the turkey wings underneath the breasts. Tucking the wings prevents the tips from burning, and helps the turkey sit flatter.

7. Using kitchen twine or unflavored dental floss, tie the legs together at the ends of the drumsticks.

8. Place the turkey atop a roasting rack in a roasting pan (I love this Cuisinart pan!). Slather the remaining herb butter generously over the top, including the legs and wings. This not only adds flavor but also creates a gorgeous golden crust.

9. Now it’s time to roast! Start by roasting the turkey for 20 minutes at 425°F. This kickstarts the browning process. Then, reduce the oven temperature to 350°F. Continue roasting for 30 minutes, then pour 1 cup of chicken stock over the turkey (this keeps the turkey moist and is critical in preventing the herbs from burning). Roast an additional 30 minutes then pour 1 more cup of chicken broth over the turkey and baste with all pan juices.

10. Tent the turkey loosely with foil and continue roasting it and basting it with the pan juices while adding 1 cup of chicken stock on the top every 45 minutes until an instant-read thermometer registers 175°F when inserted at the thickest part of the thigh.

That’s it! You’ve just whipped up a juicy, perfectly cooked Thanksgiving turkey with an herb butter coating that’s begging to be devoured by your holiday guests.

What to Use in Place of a Roasting Pan or Rack

No roasting pan? No problem! Just make sure that whatever you use is oven-safe and large enough to comfortably hold the bird and its weight. You’ll also want a pan with raised sides to catch all those delicious drippings and prevent a mess. Here are five roasting pan alternatives:

• Large, deep casserole or baking dish – Make sure it’s big enough to hold the turkey comfortably.
• Cast iron skillet – Great for small to medium turkeys and holds heat well.
• Disposable foil roasting pan – Affordable, great for quick cleanup and widely available; perfect for one-time use.
• Dutch oven – This kitchen superstar is perfect for roasting (my personal favorite is the Staub Dutch Oven).
• Broiler pan – A solid choice with its built-in rack, but its low sides may spill if your roast releases too much liquid.

As a last resort, you could use a rimmed baking sheet, though it’s not ideal since the low sides make it easy for juices to spill over.

Roasting Rack Alternatives

If you don’t have a roasting rack on hand either, no need to stress! There are plenty of simple DIY solutions to keep your turkey elevated. This is key for ensuring proper air circulation, which promotes even cooking and prevents a soggy bottom. Try placing sturdy vegetables like carrots and celery underneath the bird, or use halved lemons or even balls of foil to give it a lift.

Sides to Serve with Roast Turkey