How to Cook a Turkey (Perfectly Juicy Every Time!)
How to cook a turkey perfectly with this super simple turkey recipe. It's no brine, no stuffing, no baste, and no stress. So easy, with juicy, moist turkey meat and crispy, flavorful skin every time!
Servings: 12
Ingredients
For Turkey
- 11 to 13 lb turkey thawed if frozen
- ½ cup unsalted butter softened to room temperature
- 3 tbsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 325ºF. Position turkey breast-side up on an oiled rack placed inside a shallow roasting pan or baking dish. Remove neck and giblets from turkey cavity.
- Gently use your fingers to lift the skin of the turkey breast. Smear butter evenly over the entire turkey, gently pushing it under the skin of the breast. Season turkey all over (and under the skin) with salt and pepper.
- Pour a cup of water into the bottom of the roasting pan. Roast turkey for approximately 3 hours and 20 minutes, covering the neck area and wings with foil about halfway through to prevent over-browning. A meat thermometer inserted in the thickest part of the thigh, away from the bone, should register 165ºF. Check in several places to be sure. Let turkey rest at room temperature for one hour to redistribute the juices.
Video
Notes
- Total Time: Plan about 11 minutes of cooking time per pound of turkey and begin checking the temperature 45 minutes before you expect it to be done.
- Convection (forced fan): If you have a convection oven, you can cook it at 325ºF on convection and it will be done up to an hour sooner.
- Breast-Side-Down Option: For extra juicy breast meat, you can start roasting the turkey breast-side down. After the first 40 minutes, carefully flip it breast-side up using silicone oven mitts and continue cooking. This method helps the breast retain more juices but may slightly flatten its appearance.
- No Basting: This recipe skips basting because it doesn’t actually keep the meat moist and prevents the skin from crisping.
- Safe Temperature: Ensure turkey is cooked fully to 165ºF in multiple spots to ensure food safety, as its large size means uneven cooking temperatures.
- Resting is Key: I know it sounds like a long time but resting for an hour is non-negotiable to retain juiciness.
Nutrition
Calories: 148kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 9mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 0.2mg