To cook a turkey in the oven, season it well, roast it at a steady moderate temperature, and use a meat thermometer to make sure the internal temperature reaches 165°F in the breast and thigh so it’s safe and juicy.
Basic preparation
- Thaw the turkey completely in the fridge; this usually takes several days for a large bird.
- Remove the giblets and neck from the cavities, pat the turkey dry with paper towels, and place it breast‑side up on a rack in a roasting pan.
- Rub the skin (and under the breast skin if you can) with salt, pepper, and softened butter or oil, plus any herbs or garlic you like.
Oven temperature and time
- A simple method is to roast at 325°F (163°C) for about 13–15 minutes per pound, but always rely on internal temperature rather than time alone.
- As a rough guide at 325°F, a 12–14 lb turkey can take about 3 to 3¾ hours, and larger birds up to 20 lb can take 4¼ to 4½ hours.
- Some recipes start hotter (around 425–430°F) for 20–30 minutes to brown the skin, then reduce to 350°F to finish cooking.
During roasting
- Keep the turkey on a lower oven rack so there’s space above it for heat to circulate evenly.
- If the breast browns too fast, tent it loosely with foil to prevent burning while the inside finishes cooking.
- Optional: baste with pan juices or melted butter a few times for extra flavor and color, though it’s not strictly necessary for juiciness.
Doneness and resting
- The turkey is done when an instant‑read thermometer in the thickest part of the breast reads 165°F and the thigh is 165–175°F, without touching bone.
- Remove it from the oven and let it rest loosely covered with foil for 20–45 minutes so the juices redistribute and carving is easier.
Simple seasoning idea
- Mix softened butter with chopped fresh herbs (like thyme, rosemary, and sage), salt, and pepper, then rub it all over the turkey and under the breast skin before roasting for a classic, flavorful result.
