How to Cook a Turkey

How to Cook a Turkey

Learn how to safely thaw, prepare, roast, and carve the perfect turkey for your holiday table with this step-by-step guide.

Cooking a turkey for the first time can be intimidating, but it does not need to be difficult. These instructions will put you on the path to a delicious, moist turkey you can be proud of.

1. Safety - Thoroughly clean any surfaces that the raw turkey or its juices touch with hot, soapy water to avoid bacterial contamination.
2. Thaw - If your turkey is fresh (not frozen), proceed directly to preparation. Frozen turkeys must be thawed before cooking. Do not thaw a turkey on the counter at room temperature, as this will cause bacteria to grow. Place the frozen turkey (still in its wrapper) in a dish in the refrigerator for about one day for every 5 pounds of turkey. For example, a 20-pound turkey will take about 3 to 4 days to thaw.
   
   You may also thaw a turkey in cold water. Immerse the turkey (still in its wrapper) in cold water and change the water every 30 minutes. This method takes about 2½ hours for every 5 pounds of turkey. A 20-pound turkey thawed using this method will take about 10 hours.
3. Preparation - When you are ready to cook your turkey, remove the sack of giblets from the cavity. You may either set these aside to cook separately later or dispose of them. Rinse the outside and cavity of the turkey in cool water and pat it dry with paper towels.
   
   You may stuff your turkey with dressing or roast it unstuffed. If you choose to stuff it, do so just before cooking, taking care not to overstuff. Place the turkey on a rack in a shallow roasting pan, breast-side up. Tuck the legs into the skin at the tail and tuck the wings under the back. Brush the breast with melted butter or olive oil and season with salt and pepper.
4. Roast - Place the turkey on the lowest rack in a preheated 325-degree oven and roast for the approximate time listed below. Times given are estimates, so it is best to begin checking for doneness with a meat thermometer at the low end of the time range. A turkey is finished cooking when a meat thermometer inserted into the thickest part of the breast and the thigh (without touching the bone) reads 165 degrees. The drumsticks should move easily in their joints and the juices should run clear.
   
   Turkey (lbs)   Unstuffed   Stuffed
   8-12   2¾ - 3 hrs   3 - 3½ hrs
   12-14   3 - 3¾ hrs   3½ - 4 hrs
   14-18   3¾ - 4¼ hrs   4 - 4¼ hrs
   18-20   4¼ - 4½ hrs   4¼ - 4¾ hrs
   20-24   4½ - 5 hrs   4¾ - 5¼ hrs
5. Rest - After removing your turkey from the oven, allow it to rest for 20 to 30 minutes before carving. This allows the juices to be reabsorbed into the meat, resulting in a moister turkey.