Oven Roasted Thanksgiving Turkey

How to Make Oven Roasted Thanksgiving Turkey

1. 1

   Step 1: Thawing & size guidance

   Active 5 min

   If your turkey is frozen, thaw it safely: refrigerator thawing is best — allow about 24 hours for every 4–5 lb (10–12 hours per 2–2.5 kg) in the fridge. For a faster method, submerge the sealed turkey in cold water, changing water every 30 minutes and allowing about 30 minutes per pound; cook immediately after cold-water thawing. Plan roasting time by weight: roast unstuffed at 350°F (175°C) roughly 13 minutes per pound (about 28–30 minutes/kg); stuffed birds may take about 15 minutes per pound — always verify doneness with a thermometer.

   For this step

   • 12 lbWhole turkey (fresh or fully thawed)
   
2. 2

   Step 2: Prepare and season the turkey (include or omit stuffing)

   Active 30 min

   Remove giblets from the cavity and pat the turkey dry with paper towels. Gently loosen the skin over the breast and spread softened unsalted butter under the skin and over the surface; season the outside and cavity with kosher salt and black pepper. Tuck halved onion, lemon halves, and several fresh thyme sprigs into the cavity for aromatics. If you choose to stuff the bird, use only the optional prepared stuffing and spoon it loosely into the cavity (about 4 cups maximum) — do not overpack; note stuffing must be fully cooked to 165°F (74°C).

   For this step

   • 3 tbspKosher salt
   • 2 tspBlack pepper (ground)
   • 1/2 cupUnsalted butter, softened
   • 1 largeOnion (large), halved
   • 6 sprigsFresh thyme sprigs
   • 1 wholeLemon, halved
   • 4 cupsOptional: prepared stuffing (completely cooled before stuffing)
   
3. 3

   Step 3: Roast in the oven

   Active 10 min · Passive 156 min

   Preheat oven to 350°F (175°C). Place the turkey breast-side up on a rack in a roasting pan and pour 2 cups chicken broth into the bottom of the pan to keep drippings from burning and add moisture. Roast unstuffed birds about 13 minutes per pound (for a 12 lb bird ≈ 156 minutes); if the turkey is stuffed, plan for roughly 15 minutes per pound and expect additional time — monitor temperatures as described below. Tent loosely with foil for the first 45–60 minutes if the skin browns too quickly, removing foil for the final hour to crisp the skin.

   For this step

   • 2 cupsChicken broth (for the roasting pan)
   
4. 4

   Step 4: Check temperature and baste if desired

   Active 10 min

   About 45 minutes before the estimated end time, begin checking the turkey with an instant-read thermometer: insert into the thickest part of the thigh without touching bone; the turkey is safe when the thigh reads 165°F (74°C). If you stuffed the cavity, also check the center of the stuffing — it must reach 165°F (74°C). Optionally baste every 30–45 minutes with pan juices; do not open the oven excessively, which extends cooking time.
   
5. 5

   Step 5: Rest and carve

   Active 10 min · Passive 20 min

   Remove the turkey when the thigh (and stuffing, if used) reaches 165°F (74°C), tent loosely with foil and let rest for 20 minutes so juices redistribute. Transfer to a carving board and carve: slice breast meat against the grain and carve legs and thighs. Serve carved turkey slices immediately.

1. If your turkey is frozen, thaw it safely: refrigerator thawing is best — allow about 24 hours for every 4–5 lb (10–12 hours per 2–2.5 kg) in the fridge. For a faster method, submerge the sealed turkey in cold water, changing water every 30 minutes and allowing about 30 minutes per pound; cook immediately after cold-water thawing. Plan roasting time by weight: roast unstuffed at 350°F (175°C) roughly 13 minutes per pound (about 28–30 minutes/kg); stuffed birds may take about 15 minutes per pound — always verify doneness with a thermometer.
2. Remove giblets from the cavity and pat the turkey dry with paper towels. Gently loosen the skin over the breast and spread softened unsalted butter under the skin and over the surface; season the outside and cavity with kosher salt and black pepper. Tuck halved onion, lemon halves, and several fresh thyme sprigs into the cavity for aromatics. If you choose to stuff the bird, use only the optional prepared stuffing and spoon it loosely into the cavity (about 4 cups maximum) — do not overpack; note stuffing must be fully cooked to 165°F (74°C).
3. Preheat oven to 350°F (175°C). Place the turkey breast-side up on a rack in a roasting pan and pour 2 cups chicken broth into the bottom of the pan to keep drippings from burning and add moisture. Roast unstuffed birds about 13 minutes per pound (for a 12 lb bird ≈ 156 minutes); if the turkey is stuffed, plan for roughly 15 minutes per pound and expect additional time — monitor temperatures as described below. Tent loosely with foil for the first 45–60 minutes if the skin browns too quickly, removing foil for the final hour to crisp the skin.
4. About 45 minutes before the estimated end time, begin checking the turkey with an instant-read thermometer: insert into the thickest part of the thigh without touching bone; the turkey is safe when the thigh reads 165°F (74°C). If you stuffed the cavity, also check the center of the stuffing — it must reach 165°F (74°C). Optionally baste every 30–45 minutes with pan juices; do not open the oven excessively, which extends cooking time.
5. Remove the turkey when the thigh (and stuffing, if used) reaches 165°F (74°C), tent loosely with foil and let rest for 20 minutes so juices redistribute. Transfer to a carving board and carve: slice breast meat against the grain and carve legs and thighs. Serve carved turkey slices immediately.