Learn how to cook a Thanksgiving turkey that’s perfectly moist and flavorful every time! After roasting turkeys for 15+ years and testing dozens of techniques, I’ve created this foolproof recipe that works in any home oven. Whether you’re cooking your first turkey or your 50th, this step-by-step guide covers everything: choosing the right size bird, proper thawing and brining, achieving golden crispy skin, ensuring juicy white and dark meat, accurate internal temperature checks so your turkey is juicy and fully cooked, and expert carving tips. This is the only Thanksgiving turkey recipe you’ll ever need!
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5 Star Review
“I have been cooking turkey for 25 years. NEVER has it been as good as this year!! I followed this recipe to a tee…It. Was. AMAZING. So juicy and delicious!!!!”
— Jenn —
Why This Recipe Works
I’ve come a long way since cooking my first turkey for Friendsgiving at the age of 22.I’ve tested this method with birds ranging from 12 to 22 pounds, in ovens from 325°F to 450°F, and with every brine-versus-butter debate you can imagine. The result? This streamlined approach that delivers consistent results without fussy techniques. This recipe has fed my family, friends, and thousands of readers every November since 2010!
Temperature guidelines follow current safety recommendations for poultry.
Quick Links in this Article:
Thanksgiving Turkey Timeline: When To Do What
Start at least 24 hours ahead for a thawed turkey and up to 5 days ahead for a frozen turkey.
You can also download my FREE Ultimate Thanksgiving Playbook, which includes a full menu, grocery list, and exact timing for your entire Thanksgiving feast.
- 4 to 5 days before roasting. Thaw the turkey (about 24 hours per 4 to 5 pounds).
- 1 to 3 days before roasting. Brine the turkey. Use a dry brine (my favorite) 24 to 48 hours before, or a wet turkey brine 12 to 24 hours before.
- Day before/morning of. Uncover the brined turkey in the refrigerator to dry the skin. This step = crispy skin!
- 1 hour before roasting: Preheat the oven; let the turkey sit out at a cool room temperature (no more than 2 hours total for raw poultry); stuff the cavity, tuck the wings, and tie the legs; place on the rack in your roasting pan.
- Roast your Thanksgiving turkey (2 to 3 hours). Begin roasting at 450°F for 45 minutes, then reduce to 325°F until done. See How Long to Cook a Turkey for details. A 14- to 16-pound bird will need between 2 and 2 ½ hours total.
- Let rest (20 to 30 minutes). Tent with aluminum foil while the juices redistribute to help it retain heat.
- Make the gravy. Or heat up pre-made gravy. This Turkey Gravy recipe uses the drippings; this Mushroom Gravy can be made entirely in advance, no drippings required.
- Carve the turkey. See my turkey carving tutorial for step-by-step photos.
Now, let’s look at each step in detail.
1. Buy Your Turkey (How Big to Get)
Where to buy: Whenever possible, I prefer to purchase a fresh Thanksgiving turkey from a local butcher, because the flavor is richer and you don’t have to fuss with multi-day thawing (not to mention your purchase supports local farmers and businesses).
That said, frozen turkeys are 100% fine and usually less expensive. Just be sure you plan your thaw time accordingly. They typically start showing up in local grocery stores as early as mid-October.
What size to buy: Plan on 1 1/2 pounds per person, or 2 pounds per person if you have big eaters and/or want leftovers. See How Much Turkey Per Person for more.
- For 6 to 8 people: get a 10-12 pound turkey
- For 9 to 12 people: get a 14-18 pound turkey
- For 12 to 16 people: get an 18-24 pound turkey
Self-basting (“pre-brined”) turkeys: This is what many grocery stores carry. They are injected with a salt solution to help them stay moist. If using, I still recommend brining but reduce the amount of salt.
Small crowd at Thanksgiving? Cooking a turkey less than 10 pounds isn’t usually worth it, because you’re paying for more bones than meat. Instead, check out my Air Fryer Turkey Breast or Crockpot Turkey Breast.
2. Thaw Your Turkey (Safely!)
If you purchase a frozen turkey, thaw it in the refrigerator. Plan on 24 hours per 4 to 5 pounds of turkey. You want it to be thawed by the time you are ready to brine.
In a hurry? Use the cold water method. Keep the turkey sealed, submerge it breast-side down in cold water, and change the water every 30 minutes to keep it below 40°F. Budget about 30 minutes per pound and cook immediately after thawing. Do not thaw turkey on the counter.
You cannot roast a frozen (or partially frozen) turkey. The outside meat, especially the breast meat, will be very dry by the time the inside is cooked to 165°F.
3. Brine Your Turkey (The Secret to Juicy Meat!)
After years of Thanksgiving cooking, I can tell you the one thing that makes the biggest difference: brining. I’ve experimented with skipping it (spoiler: not worth it), and every single time, the brined bird wins by a landslide.
Why brining works: Salt changes the protein structure so that the meat absorbs and holds onto moisture during roasting. It also seasons the turkey all the way through, not just on the surface.
You have two brine options:
- Wet Brine. Turkey is soaked in a seasoned saltwater solution for 12 to 24 hours, then the solution is rinsed away.
- Dry Brine (my preferred method). A mixture of salt and seasonings, such as herbs and lemon zest, is rubbed on the turkey and allowed to sit for 24 to 48 hours. No rinsing is needed.
I’ve also tested roasting Thanksgiving turkey without brining it (I used lots of garlic herb butter instead) and while it was fine, you simply cannot create turkey that is moist throughout (including moist white meat) unless you brine it first.
There are two exceptions to the brining rule.
- If you have a kosher turkey you do not need to brine it. These are well-seasoned already and further brining can make them too salty.
- If you have a turkey that is injected with a brining solution, also called “self-basting” (most grocery store/budget-brand turkeys are), brining can still improve your results—just cut back on the salt and use the shorter end of the brine time. I prefer a dry brine for pre-injected turkeys because it’s less intense than a wet brine.
4. Dry Out the Skin for Crispy, Golden Skin
Uncover the brined turkey in the refrigerator the day before or even several hours before roasting to air-dry the skin and help it roast up deeply golden and shatteringly crisp.
- If you are using a wet brine, you will need to rinse off the brine first or the turkey will be too salty.
- If using a dry brine, you do not need to rinse it off.
5. Stuff the Cavity
To season and perfume your bird from the inside out, fill the cavity with a variety of herbs and aromatics.
- Onion and/or Garlic. Split the garlic in half and cut the onion into wedges. No need to peel either, as they will be discarded.
- Apple Slices. They give the turkey fall fruitiness (no need to peel or core).
- Carrots. For an extra dimension of natural sweetness.
- Herbs. Add several sprigs of fresh thyme, sage, and/or rosemary (often sold together in grocery stores as “poultry blend”).
6. Tuck the Wings and Tie the Legs
To tuck the wings: Pull the wings out, then bend and tuck them underneath the neck end so they do not burn (see photos above).
To tie the legs: Use kitchen twine (or if you don’t have any, a rope of aluminum foil) to snugly tie its legs together so the turkey roasts more evenly.
7. Fill the Roasting Pan
To flavor your turkey even more, scatter any extra aromatics that don’t fit in the cavity in the bottom of a large roasting pan. They’ll mix with the drippings to create fabulous pan juices.
- The best roasting pan for turkey is at least 16 inches long and 4 inches deep, with big sturdy handles so it’s easy to lift (this is a good option).
- If you will be roasting a turkey that is 20 pounds or more, purchase a roasting pan that is at least 18 inches.
- If you don’t own a big roasting pan, purchase a disposable aluminum roasting pan from the grocery store.
8. Place a Rack in the Pan, then the Turkey on the Rack
Using a rack elevates the turkey off of the surface of the pan so the air can more evenly circulate.
9. Butter the Outside
Brush the outsides of the turkey liberally with melted butter and season with pepper for golden, flavorful skin.
10. Add Liquid to the Pan (+ My Family’s Secret Tip for Moist Turkey!)
I learned this trick from my stepdad, Larry, who cooks the best turkey I’ve ever eaten: Set the roasting pan with the turkey on the oven rack, then carefully pour in a full bottle of dry white wine (like Sauvignon Blanc or Pinot Grigio).
The wine steams the turkey from below, keeps the meat moist, and gives you incredibly flavorful juices for serving.
If you don’t cook with alcohol, use 4 cups low-sodium chicken or turkey stock instead. You’ll still get beautifully moist meat and flavorful pan juices.
11. Roast the Turkey: High, Then Low
The best way to cook turkey in the oven is to start it at a high temperature to crisp the skin, then reduce the temperature until the turkey is succulently juicy.
Start at 450°F for 45 Minutes
Starting the turkey at a high temperature jump starts browning to give you crispier skin
Then Reduce to 325°F to Finish
325°F is the best temperature for roasting turkey.
- Any higher for a prolonged period and the delicate white meat will cook too quickly.
- Any lower, and some of the juices can slowly dry out (and it will take much longer).
325°F is the sweet spot for cooking turkey!
12. Check Your Turkey for Doneness
Turkey is safe to eat when all parts of the bird reach 165°F. Insert the thermometer into:
- The thickest part of the breast
- The thickest part of the thigh (without touching the bone)
- The wing joint
- The stuffing (if applicable)
Make sure you are not poking through the skin all the way into the turkey cavity and do not use the pop out thermometers that come with some turkeys; they are not very accurate.
My pro tip for the juiciest meat: I personally take the turkey out of the oven when the breast reaches ~155°F and the thigh is ~160° to 170°F. Then I tent the turkey and let it rest 20 to 30 minutes. During the rest, the internal temperature continues to rise to a minimum of 165°F.
Thanksgiving Turkey Cook Time Per Pound
Repeat after me, “I will not overcook the turkey.”
- The rule of thumb is 10 to 12 minutes per pound at 325°F.
- For my method (450°F for 45 minutes to crisp the skin, then 325°F for the remainder), a 14- to 16-pound turkey takes 2 to 2 ½ hours to roast.
- Start checking earlier than you think. You can always keep roasting but once you go overcook, that moisture is gone.
For my full chart of cooking times by weight, see How Long to Cook a Turkey.
Need your turkey faster? Make Spatchcock Turkey!
13. Let the Turkey Rest (Don’t Skip!)
Rest your turkey for a minimum of 20 minutes.
- When you rest turkey, the juices reincorporate into the meat.
- If you cut right away, all of those beautiful juices will run away onto your cutting board.
I prefer to tent my turkey with foil while it rests (the skin still stays crispy, even covered), but if your turkey is overcooked, you may want to leave it uncovered. It will still stay plenty hot.
14. Make the Gravy
While the turkey rests is the perfect time to make gravy.
- If you’re making Turkey Gravy with drippings, separate the fat first (I use a fat separator).
- You can also make gravy 100% in advance and just reheat it on the stove.
If gravy stresses you out, don’t panic. Your pan juices (especially with the wine trick) are so flavorful, you can skip the gravy, spoon the juices right over the carved turkey, and call it a day.
15. Carve Your Thanksgiving Turkey
For a complete step-by-step, see How to Carve a Turkey.
- If possible, use a great big cutting board with grooves like this.
- Even after the turkey rests, it will still be super juicy, so the grooves help.
- Eventually, I invested in an electric knife because it makes carving speedier, but a sharp chef’s knife will do the job.
16. DIVE INTO YOUR MOIST TURKEY!
Bask in the glory.
You cooked a MOIST Thanksgiving turkey that your friends and family will rave about for years to come!
Thanksgiving Turkey Tips and Troubleshooting
- Any Brining is Better Than No Brining. Even a few hours is better than skipping brining altogether.
- If You are Short on Time, Use a Wet Brine. Wet brining works faster than dry brining, so if you are short on time (have 12 hours or less), do a wet brine.
- If You Forgot to Brine. Salt and pepper the outside of the turkey GENEROUSLY (including inside the cavity). Mash a stick of softened butter together with chopped fresh herbs, lemon zest, garlic, and salt and rub the garlic butter under the turkey skin. Brush the turkey with more melted butter prior to roasting.
- Cook the Stuffing Outside of the Bird. I know some like cooking stuffing inside the cavity, but it can be a hazard because the stuffing also has to reach 165°F, and if it’s not there yet, you’ll overcook the turkey (plus there is never enough to go around!). Make a pan of Cornbread Stuffing instead (technically if the stuffing is cooked outside of the bird it is called dressing, but by any name, it’s delish!).
- Don’t Bother Basting. Opening the oven over and over drops the temperature and slows cooking, and most of the liquid just rolls off the skin instead of soaking in. Pouring wine or stock in the roasting pan at the start will keep things moist without constant basting.
- Shield the Turkey Breast. About 1 hour into roasting, shield the breast only with aluminum foil. This will help protect the white meat and keep it moist.
- Don’t Cover the Turkey Completely. You want that skin to crisp, so it needs to be exposed to heat.
- DO NOT OVERCOOK THE TURKEY. The magic number is 165°F. Since the temperature continues to rise during resting, I personally remove mine a little early and it comes to 165°F before carving.
- Use an Instant Read Digital Thermometer. Do not use the pop-up kind (these are inaccurate). This one is inexpensive and does the job; this one is my absolute favorite and well worth the investment.
- Skip the Gravy. Not in the mood? You don’t have to make gravy! Follow this recipe and your turkey will be so moist, you won’t need it. Spoon the juices from the roasting pan onto your meat instead.
Turkey Tools
- Instant Read Thermometer. I can’t say this enough! Critical to make sure you roast your turkey to a safe temperature without overcooking it.
- Roasting Pan. It’s essential that you have something large enough and (ideally) sturdy enough to support your turkey. Purchase one with a rack.
- Electric Knife. Makes carving the turkey so much easier. I finally caved and bought this and am SO GLAD I did.
- Fat Separator. Make separating the drippings for gravy easy with this handy tool.
- Grooved Cutting/Carving Board. The grooves are essential to trap juices so they don’t run all over your counter (and floor).
Wine Pairing
Roast turkey will pair well with Pinot Noir, Zinfandel, Sangiovese, Chardonnay, dry Riesling, or Champagne. If possible, provide your guests with a couple of options.
Thanksgiving Sides to Serve with Your Turkey
Complete your Thanksgiving spread with a collection of fabulous side dishes. Here’s 40+ Thanksgiving Side Dishes (they’re also great alongside Crockpot Ham if you’re serving a turkey alternative). A few favorites:
- Mashed Potatoes. The Best Classic Mashed Potatoes Recipe is our go-to. Check out Garlic Mashed Potatoes, Crockpot Mashed Potatoes, and Instant Pot Mashed Potatoes too.
- Sweet Potatoes. Sweet Potato Casserole, Glazed Sweet Potatoes, and Sweet Potato Souffle.
- Scalloped Potatoes. Cheesy Scalloped Potatoes or Crockpot Scalloped Potatoes.
- Cranberry Sauce. A classic part of a Thanksgiving spread! Try my Cranberry Orange Sauce or Cranberry Orange Relish.
- Brussels Sprouts. Serve these fan-favorite Maple Bacon Brussels Sprouts or Brussels Sprouts Casserole.
- Green Beans. A total classic! Try my favorite Green Bean Casserole or Roasted Green Beans.
- Salad. Everyone will make room on their plates for Winter Salad or Apple Walnut Salad.
- Stuffing (er, Dressing). Keep the oven free for your turkey by making this Crockpot Stuffing. Chestnut Stuffing is another favorite.
- Dessert! From Sweet Potato Pie, to Bourbon Pecan Pie, to Buttermilk Pie, you can’t go wrong.
Leftover Ideas
For leftover turkey recipes everyone will actually WANT to eat, check out my extensive list of Leftover Turkey Recipes.
Store leftovers in your refrigerator for up to 4 days, and refrigerate the turkey within 2 hours of carving. Reheat to 165°F.
Frequently Asked Questions
If your turkey hasn’t thawed completely, you can do a flash thaw to thaw it safely: Submerge your packaged turkey in an ice water bath (your sink, a large bucket, or even a cooler will work), changing the water every 30 minutes and ensuring it stays below 40°F. This method will still take a while (about 8 hours for a 15-pound turkey), but it will be much faster than the times listed above and result in tender meat. Cook immediately after thawing.
If your turkey is just a little bit frozen and you are doing a wet brine, you can place it in the brine while it is still partially frozen; the brine will help it thaw. You also can dry brine turkey if it’s slightly frozen (it won’t thaw as quickly as wet brine turkey). In either case, be sure your turkey is completely thawed when it’s time to roast.
Both have their pros and cons. A dry brine produces crispier skin, but it doesn’t work as quickly or add *as* much moisture. A wet brine helps make the meat ultra moist and works quickly, but it can be quite messy.
No, you do not need to rinse your turkey, unless you are rinsing off a wet brine. Otherwise, don’t rinse: it doesn’t make the turkey safer or tastier, and it can splash raw turkey juices around your sink and counter.
I recommend cooking a turkey uncovered to start. This allows the skin to crisp up. I do like to tent my turkey breast with aluminum foil after about 1 hour to deter overcooking to protect the delicate white meat.
There is no need to use a turkey bag for your roasted turkey. Using a bag won’t allow the skin to get as crispy, so I prefer making my turkey without one.
I am team butter, because it has the best flavor and turns a beautiful golden color. Some argue that because the butter’s milk solids can burn, it is better to use oil, but I have not had any issues with an off taste in my turkey, even when I start it at a high temperature. If you’d like to be 100% safe (and go above and beyond), you can brush your turkey with clarified butter, which is butter with the milk solids removed.
For the nicest, most classic presentation and maximum crispy skin, roast the turkey breast side up. Some like to roast turkey breast side down, because the breast meat stays more insulated. If you decide to try it, do not attempt to flip the turkey over partway through roasting; it’s risky because the bird is so hot. Just embrace the odd appearance.
Now you have it: Everything you need to know to cook moist turkey in the oven that will have your guests gushing, FOOLPROOF, without the stress.
HAPPY HOLIDAYS! If you try this roast turkey recipe, I’d love to hear how it goes!
Thanksgiving Turkey
Video
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Ingredients
- 1 14- to 16-pound turkey THAWED (see notes for other bird sizes, thawing, and be sure to plan ahead!!)
- 1 brine Dry Brine Turkey or wet Turkey Brine recipe (I use dry 99% of the time)
- 3 medium carrots scrubbed
- 2 red apples
- 1 large yellow onion
- 1 lemon
- 1 head garlic
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter melted
- Freshly ground black pepper
- 1 bottle of dry white wine such as Sauvignon Blanc or Pinot Grigio
Instructions
- 1 to 3 days Before Roasting: Remove the neck and giblets from the turkey and discard or save for gravy. Brine the turkey, using either a wet brine or a dry brine (wet brine goal is 12 to 24 hours; dry brine goal is 24 to 48 hours; ANY brining is better than none).**
- 24 Hours Before or the Morning of Roasting – Let the Skin Dry Out: For a wet brine – Remove the turkey from the brine and rinse thoroughly. Pat very dry with paper towels, then place on a rimmed baking sheet or shallow pan to catch any drips. Place in the refrigerator, uncovered. For a dry brine – Uncover the turkey (it will already be on a baking sheet) and return to the refrigerator. For both methods – Let the turkey sit uncovered in the fridge until you are ready to roast—a few hours if you uncovered it that morning, or for up to 24 hours. This step dries the skin, which is important in order for it to crisp. The skin will turn somewhat translucent as it sits.
- 1 Hour Before Roasting – Let Come to Room Temperature – Remove the turkey from the refrigerator and let stand at room temperature. Now is a good time to make sure you removed the plastic attachment from the legs.
- 30 Minutes Before Roasting – Preheat the Oven to 450°F – Place the rack in the lowest position and move or remove any other racks that are going to get in the turkey's way. Preheat to 450°F. Let it preheat for a good 20 to 30 minutes to make sure it's screamin' hot.
- Chop the Aromatics – If the carrots are large, cut them in half lengthwise, then chop into 1-inch pieces. Cut the apples, onion, and lemon into eights (no need to peel anything or to core the apple). Cut the head of garlic in half crosswise (that's horizontally through the cloves), then break each half into 4 big pieces (no need to peel).
- Stuff the Cavity – Stuff the turkey cavity with all of the thyme and about half each of the carrots, apples, onion, lemon, and garlic. Scatter the remaining carrots, apple, onion, lemon, and garlic in the bottom of a very large roasting pan.
- Tie, Butter, and Pepper – Tuck the turkey's wings underneath its body by stretching them up and tucking them under the turkey's body (as if the turkey were stretching its wings up and behind its neck). With kitchen twine or (in a pinch) a rope of aluminum foil, tie the legs snugly together. Place a rack in the roasting pan (see blog post above to make your own rack using foil), then lift the turkey onto the rack. Brush the turkey all over with the melted butter. Sprinkle with black pepper.
- Add the Wine + Roast at a High Temperature for 45 minutes – Place the turkey on the lowest oven rack. Carefully pour the wine into the roasting pan, leaving at least 2 inches of open space at the top of the pan (if you're using a large pan, the whole bottle should fit). Roast the turkey at 450°F for 45 minutes.
- Reduce the Oven Temperature to 325°F – If you have an oven-safe thermometer, insert it into the thickest part of the thigh without touching the bone (a digital thermometer with an alarm is ideal; a standard meat thermometer works too).
- Continue Roasting at 325°F and Check for Doneness – Roast 1 to 1 1/2 hours more (a 14- to 16-pound turkey typically needs about 2 to 2 1/2 hours total), or until the thickest part of the breast, thigh, and wing joint all reach 165°F on an instant-read thermometer. This is the safe temperature for turkey.My tip for extra juicy meat – I personally take the turkey out a little earlier—when the breast reads around 155° to 160°F and the thigh is around 160° to 170°F—then I tent it with foil and let it rest 20 to 30 minutes. The temperature will continue to rise as it rests and reach 165°F.Prevent Overbrowning – If the breast starts to get too dark or is progressing much more quickly than the thigh, tent the breast only with foil (I fold foil into a triangle with the point facing the legs). Check early to be safe, and see How Long to Cook a Turkey for more information.
- Let Rest – Transfer the turkey to a cutting board. Cover and let rest for at least 20 to 30 minutes. If you are making Turkey Gravy, do it now—the turkey will be so juicy, it's not strictly necessary for the meat.
- Carve, Serve, Bask in the Glory – Carve the turkey and serve with the pan juices and/or gravy. Listen to your friends oohhh and ahhhh. YOU DID IT!
Notes
- TURKEY THAW TIMES: For every 5 pounds of turkey, plan on 24 hours thawing in the refrigerator (that’s 3 days thawing for a 15-pound bird). For faster thawing, place the turkey in a cold water bath and change the water every 30 minutes. This will still take about 8 hours for a 15-pound turkey. Because it’s hard to have a turkey hogging the refrigerator for such an extended period, I prefer to purchase turkey fresh from a local butcher or the farmer’s market (check with your grocery’s meat department too; they may be able to order or thaw one ahead for you). You also can thaw turkey in a cooler, provided it is kept below 40° F.
- BE FLEXIBLE. A LOT will affect your turkey cooking times (including if you open the oven a lot towards the end to check the turkey’s temperature, which is understandable). Give yourself grace and a buffer in case the time goes over.
- IF YOUR TURKEY IS LARGER OR SMALLER THAN 14 to 16 POUNDS: Plan on 10 to 12 minutes per pound when roasting at 325°F. Since this turkey starts at a higher temperature, I recommend subtracting 15 minutes for every pound less than 14 pounds (so if your turkey is 13 pounds, check 15 minutes early; if it’s 12 pounds check 30 minutes early, etc). and adding 10 minutes for every pound (if your turkey is 17 pounds, plan on 2 hours, 10 minutes to 2 hours 40 minutes, if it’s 18 pounds, 2 hours 20 minutes to 2 hours 50 minutes, etc.). Turkey times are not 100% predictable no matter how many times you’ve made them, so have some snacks and drinks on hand, hang with guests, and enjoy the process.
- SHOULD I DO A WET OR DRY BRINE? **I have done both brining methods and am partial to the dry brine for the ease. The wet brine produces a turkey that is a *little* juicier and plumper but both methods make excellent, juicy turkey.
- TO STORE: Refrigerate turkey within 2 hours of carving in an airtight storage container or ziptop bag for up to 4 days. To keep the meat moist, drizzle a little of the turkey drippings or broth over the top before refrigerating it.
- TO REHEAT: Wrap the turkey in an aluminum foil pouch, sealing it at the edges. Drizzle turkey drippings or broth over the meat before sealing. Warm the pouch in a baking dish in a 300°F oven.
- TO FREEZE: Freeze turkey in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- The nutrition information is based on the turkey meat and butter.
Question: What is benefit of wine rather then broth in bottom of pan? I am a wine fan and like a bit in sauces etc. Thank you I plan on trying your recipe
Hi Frances! The wine gives the turkey a little extra flavor by perfuming it from below, and it makes for stellar drippings you can use to make gravy or to spoon over the turkey. That said, you’ll have delish results with broth too, so take your pick.
Hi Erin, Love all your recipes and have your book! We’re cooking a turkey today and I added the bottle of wine. It cooked off by the first 45 minutes so I added a ton of broth to the bottom of the pan so it wouldn’t burn. Should that have been correct? Thanks and have a wonderful Holiday!
Hi Joanne, it shouldn’t all cook off and you should already start having some drippings from the turkey so nothing should burn. Happy Holidays!
As someone whose family will roast a turkey off season, brining makes a huge difference! I love the way this recipe breaks down the timeline and explains different tactics to get your desired results. For those skittish about using an entire bottle of wine, Costo’s Kirkland wines are great affordable wines for cooking and for drinking.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
Followed your tips here and created a delicious Turkey dinner while my daughter was home from SanFran. Love the wine addition! Turned out with juicy perfection! This will be my go-to guide from now on. Thanks for putting it all in one place; the brining, the cooking, the carving, everything I need to do for a scrumptious Turkey dinner! Yum!
Paul, I am so happy to hear this and honored the recipe was a part of that special visit. Thanks for letting me know!
We used this to practice for Thanksgiving. It was our first time making turkey and came out PERFECTLY!
Practice turkey? I LOVE IT!!! So happy to hear it worked so well for you Elaine, thank you!
I was always too intimidated to cook a turkey, but now I know I can!!
YES Andrea, YOU GOT THIS!
I get most of my recipes for my family dinners from Well Plated, so I knew this turkey would live up to my high standards. WOW! The most delicious turkey yet. Cannot wait to return to this recipe every year. Also this guide for timing is spot-on and so helpful for an anxious cook like me.
I am tearing up!!! Thank you Melissa!
Hi Erin- I love your emails and so many good recipes! I was wondering if you can help us all out as there are no turkeys to be found this year- and if you do find one it is astronomical in price. I’m thinking of ham…. Thanks for all you do!
Hi Karen! I’m not sure where you live but my local Aldi has them for $1.07 a pound which is awesome for a turkey! For ham recipes here you go: https://www.wellplated.com/?s=ham
THE best turkey recipe I’ve tried. And, it was very easy to follow and make. I would use this recipe again!
Kenzie, THANK YOU!!!! Knowing you’d make it again is the best review I could ask for. I appreciate it!
made for Friendsgiving and everyone said it was the juiciest turkey they’ve ever had.
So happy to hear that Chris! THANK YOU!
Great recipe with great tips!!!!!
Hi Jim! So glad you enjoyed the recipe! Thank you for this kind review!
Erin’s recipes are always well explained, easy to make and most important, delicious! You must try this recipe—it’s a keeper!
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Juiciest turkey ever! I will be cooking my turkey this way from now on.
My husband got so excited to make this turkey, and it did not disappoint! Juicy and so full of flavor. It will definitely be a go-to for years to come.
Thank Megan, I am so so happy to hear that!
Followed this post as a test for my Thanksgiving dinner, after switching between so many different methods over the years. This turkey was fantastic; best I’ve ever cooked! It’s straight forward, filled with flavors, and foolproof.
So happy to hear Danielle! THANK YOU!
This turkey is going to be a staple each Thanksgiving! We host 35 people each year and received such great feedback on this turkey when we tried it. If you follow the recipe exactly the turkey comes out moist, which is always a struggle when preparing most years! Such a great recipe to add to our thanksgiving!!
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
I’m a newbie to cooking a turkey, but not a newbie to your recipes! I use them weekly for our family, so I was so excited that you put this together. I’m taking over “turkey duty” for our big family… no pressure… so I did a test run in prep for the larger crew. My husband said you wouldn’t know that I’d never done this before. COUNT IT! My kiddos loved it too… BONUS! Thanks for making my life easy! :)
Hi MC! That makes me so happy to hear! YAY!
Made for Friendsgiving and it was so good! After wet brining for years, I tried this dry brine and will never go back. 14 pound bird was done in a little more than 2 hours.
Alex, I am so glad you gave dry brining a try and that this recipe was a hit! Thanks for taking time to leave this detailed review.
Erin’s recipes always provide amazing, creative, sure-fire ways to make a crowd pleaser – and this one is no exception!! Best. ever. turkey!
Heather, thank you!! Happy Thanksgiving!
Hi Erin! Fellow Milwaukee resident here :) First off, where in the area do you get your turkey from?! Secondly, I have never dry brined a turkey before nor have my parents. They always would lather up the bird with butter before roasting. If you dry brine, is the butter on the bird not necessary? Or could I do both? Your thoughts are appreciated! Thanks!
Hi Amanda! So nice to meet you. GREAT questions. 1) I love ordering my turkey from Bunzel’s. I can get it fresh and don’t have to fuss with thawing, plus there’s no last minute scramble (I already called to place my order for Friendsgiving and pick it up tomorrow). Sendick’s is a good option too, although their birds are frozen so you’ll want to build in thaw time. 2) Brining is EVERYTHING. I’ve done the load-it-up with butter only and…it’s just not as moist, even if you cook the turkey perfectly. Brining changes the meat chemically in a way you can’t achieve with butter alone. That said I LOVE brushing the turkey generously with butter for that golden color and flavor. Do a dry brine + butter just like this recipe instructs. You won’t go back!
Will a 16 inch pan work for a 20lb turkey? Why do you recommend an 18” inch pan? Thanks!
Hi! A 16-inch pan will be a tight squeeze for a turkey that large. You can always measure your turkey when you get it and if it won’t fit, you can use a disposable roasting pan or borrow a larger one from a friend.
Easy to follow instructions and my turkey turned out perfectly and tasted amazing! Can’t wait to do it again for my guests next week.
Hi Claudia! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you Well Plated for this easy to follow step by step guide to roasting the perfect turkey. The notes were super helpful, especially about adjustments for different weights, and the pictures and videos helped me visualize the instructions. My turkey came out so deliciously juicy I just wanted to ‘gobble’ it all up! Loved the addition of the wine and the wine recommendations too. 😁 With so many flavors at the Thanksgiving Dinner, wine pairing is hard to do, and I totally agree with your suggestion of a Pinot Noir (ones from Oregon especially), and I find a youngish Beaujolais works well too. Thanks again for sharing this. Your recipes are always awesome!
Hi Simon! So happy to hear that you had great results! THANK YOU!
Thank you for all of your advice. I loved the way the veggies, fruit, seasoning (dry brine was awesome) and wine made my house smell wonderful while it was cooking. I refer to your site and cookbook often and am very grateful to you.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Super simple and easy-to-make! Everything I need to know to make an awesome bird for the big day! Woohoo!
Hi Patrick! So glad you enjoyed the recipe! Thank you for this kind review!
Our turkey has always turned out quite dry until this one. Easy to follow, juicy meat.
Hope you enjoy it Jess!
I failed to get a photo but my turkey looked just like this photo! Directions are easily followed. Results delicious! I had never poured a bottle of wine into the roaster- great idea! I had never tried a dry brine- also fabulous. Thank you!
Hi Joan! So glad you enjoyed the recipe! Thank you for this kind review!
Wine and turkey? Yes! Another delicious recipe my family loves Thanks for bringing me confidence in the kitchen.
Hi Jamie! So glad you enjoyed the recipe! Thank you for this kind review!
Wow! This turkey recipe was a hit! It is so hard to find a good way to cook a turkey without frying it out and this was spot on. The flavors were outstanding, followed it exactly and turned out perfect! We will continue to use this recipe for Al future thanksgiving!!
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
I have never cooked a turkey before and it made me nervous! Followed the recipe exactly and it was awesome! I’ll be making it again next year for sure!
I love the dry brining method you recommended. Easy and with delicious results.
Hi Netti! So glad you enjoyed the recipe! Thank you for this kind review!
The best, most comprehensive step by step directions for making a delicious and moist turkey I have ever seen !! I have been making turkeys for over 20 years and this one was by far my best. So many great suggestions and tips for novice as well as experienced cooks. Well done Well Plated !!
Thank you so much Karen!
Loved this recipe. Saved me from serving a Griswold family turkey. Save the neck for me, Clark!
Hi Joey! So glad you enjoyed the recipe! Thank you for this kind review!
One of the juiciest turkeys I have ever had. Great recipe, perfect amount of detail to help even a novice in the kitchen.
Hooray! SO happy to hear it Tyler, thank you!
I have a guest that cannot eat any dairy. Can I brush the turkey with olive oil instead of butter?
Absolutely Lisa! That would be delicious. Use extra-virgin or canola, both will work.
I don’t usually write reviews but this is phenomenal so I simply had to! The breast was so juicy when I sliced it, juice was just pouring out.
Makes me so happy to hear! Thank you Mikha!
I’m using your recipe this year (including dry brine)! My turkey is BIG! It’s 29 pounds. I’m trying to figure out the cooking time for this large bird. After the 45 minutes at 450 degrees, how much longer (approximately) at 325? I’ve read over your instructions, but I’m a little perplexed. Appreciate your help!
Hi Lisa, I am so excited you are trying this recipe and WOW, that is a big bird!! To be totally honest, this is going to be tricky, because white meat cooks faster than dark and you have quite a lot of it. Definitely give yourself a buffer and expect a range. For sure tent the breast with foil at 1 hour to keep it from overcooking. The largest bird I’ve ever done is 26 and that took a little over 3 1/2. Closer to 4 hours seems right for your bird. I’d temp it at 3 1/2 to gauge the progress. From there, try not to open the door *too* much towards the end, as that will extend it. Definitely pull at 155/160 for the thigh (the breast will be done by then). Brining will help with this a lot. Good luck and please let me know how it goes!
Quick follow up: The times I provided are TOTAL times (including the 45 minutes at 450 at the beginning).
Hi Erin! I can’t wait to try out your turkey recipe! Question: Can this recipe be used for just a turkey breast (7.5 pounds)? I’m hosting a small group of friends this year, and don’t need the big turkey. Thanks!
Hi Casey! You can definitely follow this post (and might I suggest this air fryer turkey breast for some additional pointers) on cooking a turkey breast. https://www.wellplated.com/air-fryer-turkey-breast/ Hope you enjoy it!
Thank you Erin! QQ- I’m cooking just a bone-in, skin on breast (10 lbs; not a full turkey). Can I follow your recipe advice (i.e. cook to 155, do the brine). That’s all they had left at the store! Thank you!
HI Katie! You can definitely follow this post (and might I suggest this air fryer turkey breast for some additional pointers) on cooking a turkey breast. https://www.wellplated.com/air-fryer-turkey-breast/ Hope you enjoy it!
Erin- it turned out PERFECTLY! Thank you for the recipe and for your advice on cooking breast only. Hope you have a Happy Thanksgiving!!
YAY! So glad to hear it. Happy Thanksgiving!
First time making a turkey and this turned out FABULOUS! I brined my 16lb turkey for a day and a half, then let it dry out in the fridge until the next morning.
Hi Lori! So glad you enjoyed the recipe! Thank you for this kind review!
Love the flavor of the meat from Erin’s wet brine method!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
This guide was a slam dunk! It was our first time doing a turkey at home and, having tried many many many Well Plated recipes before, I knew this was a trustworthy source. This is IT! :)
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
Wonderful recipe and the thorough directions were super helpful! I used the dry brine method and it was the best turkey I’ve ever made! Everyone loved it! This is how I will prepare whole turkeys from now on. Thanks Erin!!!
Hi Rebecca! So glad you enjoyed this recipe! Thank you for this kind review!
This was my first official time making the turkey for thanksgiving and it blew everyone’s mind. This step by step process and the dry brine recipe created the BEST turkey I have ever had and everyone agreed. I knew I could trust Well Plated because I have the cookbook and she always gives the most clear instructions. I was a fan before but now a fan for life! This is my forever turkey recipe! Besides being moist and flavorful, the turkey also looked amazing – golden crispy skin. I felt confident navigating the fact that every oven and every turkey is different since I had such great instruction. I regret not putting wine in the roasting pan, will do this next year. I am truly still in a high from last night’s celebration.
This makes me incredibly happy! THANK YOU Lourdes!
Erin always come through! Her recipes are delicious and easy to follow. We had a deep fried, smoked and THIS roasted Turkey. Erin’s was BY FAR the best, most flavorful and juicy!
Hi Kristina! So glad you enjoyed this recipe! Thank you for this kind review!
I made this recipe exactly as written with the dry brine and it was my BEST turkey ever (and I’ve many, many turkeys)!! I had a 29 lb turkey and cooking time was 4 hours total. Thank you, Erin, for answering my questions. So grateful to have finally found the easiest and best turkey recipe! Highly recommend!!
Hi Lisa! So glad you enjoyed this recipe! Thank you for this kind review!
I’ve never commented on a recipe before, but I had to say how fabulous this one turned out for me this Thanksgiving! I had several people tell me it was the best turkey they ever had, and my husband has said about ten times that he can’t believe how good it was. Thank you so much for such a great recipe!!
Hi Sarah! So glad you enjoyed this recipe! Thank you for this kind review!
HUGE Thank You! This was my first year cooking for my family and i followed the dry brine, how to cook & turkey gravy! Everyone LOVED it! It was so moist and flavorful and the instructions were full proof! My aunt who normally cooks for us said it was the best turkey she’s ever had!
Hi Becky! So glad you enjoyed this recipe! Thank you for this kind review!
I made the turkey using your wine tip. I added orange and lemon chunks in the neck for extra flavor. The turkey was FANTASTIC!! Thankful for you and your recipes!!
Hi Netty! So glad you enjoyed this recipe! Thank you for this kind review!
I tried wet brining my fresh turkey for the first time this year and it was a huge success! The turkey was so juicy and flavorful. Thank you so much for your help.
I wish I could add more than 5 stars! I was so nervous making the Turkey this Thanksgiving for my in-laws but this recipe was SPOT ON! It was so juicy and delicious and had an excellent flavor. The whole house smelled amazing. We had a 20 lb Turkey and followed the directions/timing exactly and the results were absolutely perfect, saving the recipe for Christmas!
Kris, this is the best comment! I am so glad to hear this was a success for you, thank you!
Dry brined using the salt/lemon zest/rosemary mix you recommended and followed you recipe (though I cooked it in a roaster oven to free up oven space for sides) and it was my best turkey ever! So flavorful and juicy! Been hosting Thanksgiving for 15 years for my family and this turkey is hands down the winner! My new go to! Highly recommend!
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
Never thought a turkey could be this moist and delicious. I finally found the perfect Thanksgiving turkey. Thank you so much!
This is only my second time making a Turkey and I didn’t have the roasting pan with a rack. This post was so helpful and answered all my questions, including how to make the rack our of foil. This recipe was not only delicious but amazing and I loved not having to baste the bird. Also I made the gravy recipe and OMG!!!
That makes me so happy to hear! Thank you Julianne!
Thank you for a detailed and easy method for cooking our turkey. No extra cooking time needed, perfectly done with a beautiful golden brown skin.
Hi Betsy! So glad you enjoyed the recipe! Thank you for this kind review!
I’m so grateful for your detailed and easy turkey recipe. I hope nailed it on my first try. I’ll comeback here and update you with the results.
I made the wet brine for my fresh turkey this year and it was awesome! I’ve never used a brine before because I always baked a frozen store bought turkey. Thanks for such great recipes.
Hi Cathy! So glad you enjoyed the recipe! Thank you for this kind review!
Thanksgiving turkey has mostly been seen as an obligation in my house until this year. I made the wet brined version, followed your directions, and ended up with a moist and flavorful bird (first time ever!) Even the leftovers were a hit. No suggestions for improvement or modifications–just make as the directions are written and you won’t be disappointed.
Hi CF! So glad you enjoyed the recipe! Thank you for this kind review!
I WOULD GIVE THIS 10 STARS IF I COULD. I have never cooked a turkey in my life and this was AMAZING – truly the best turkey I’ve ever eaten AND EASY! Erin makes it so simple to follow the directions. I was 0% stressed and the guests were IMPRESSED. It was amazing. Also made her sweet potato souflee, cream cheese ball app, and crock pot mashed potatoes. AMAZING Thanksgiving dinner. Thank you Erin!
Hi Tara! So glad you enjoyed the recipe! Thank you for this kind review!
Our turkey turned out amazing. This was my first time cooking a turkey, and I was so proud of how good it turned out. We did the dry brine a few days in advance. The directions were very concise and easy to follow for a first time turkey maker. My family loved it too. Oh, and the drippings from the turkey, with the white wine made the best gravey!!! Highly recommend!!!
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
100% best way to cook a Turkey. Fool proof, so great. Will be the way I always cook my turkey in the future. I used the dry brown method with a fresh turkey (no thawing!) and it was excellent and juicy! I’m so glad this recipe has finally be shared 🤩🤩
Hi Brittni! So glad you enjoyed the recipe! Thank you for this kind review!
I am always looking for recipes online and I am so glad I tried this one! I followed the recipe exactly and the turkey was so moist. Thank you for this recipe!! We will be making it again for sure.
This turkey was delicious and stayed moist through leftovers!
We love this recipe, thanks for sharing it! It will definitely be a part of our holiday tradition
Absolutely loved this!!!! It was easy to follow. I made it twice in one weekend. Loved the bottle of wine at the bottom, I might have snuck a small glass! Thanks for a great recipe
Hi Laure! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last Thanksgiving, my first turkey ever, and it was amazing!! So juicy, everyone loved it! I didn’t change a thing in the recipe and will make it the exact same way this Christmas. Thank you so much for sharing!
HOORAY Judith!
I’m so grateful for the step-by-step procedure. I used to have trouble cooking turkey. I did the dry brine this time and followed your instructions and it’s juicy!!
So glad to hear Leona! Thank you!
For Thanksgiving, I made your dry brine, cooked the turkey with this recipe, and made your gravy. BEST turkey I’ve ever made. We’re doing it again for Christmas.
Hi Alisa! So glad you enjoyed the recipe! Thank you for this kind review!
Everyone loved this turkey! It’s the juiciest Thanksgiving Turkey I’ve ever had. I will be making this every year from now on!
Thanks for the fantastic recipe, it was a hit with the whole family.
This recipe is fantastic just the way it is. It is super moist and the combination of seasoning and flavors is outstanding.
Yay! So happy to hear! Thank you Sandra!
Made for an early Thanksgiving and it was perfect, thank you!!!!!!!
I’m so impressed with your detailed and easy turkey cooking method. It was perfect for a newbie cook like me!
Hi Bella! So glad you enjoyed the recipe! Thank you for this kind review!
I normally do not care for turkey because it’s dry, but this was AMAZING!! So juicy and great flavor! My family LOVED it!
I am so excited that it came out great Alexandra! Thank you!
Made for friendsgiving and everyone said it was the most moist turkey they’d ever had!! Thanks for all of the step by step pictures they helped alot (I’m a newbie)
Makes me so happy to hear, thank you Allison!
I truly would have messed up this year without this recipe. I feel prepared now! Thank you so much! I am going to have one change – I’m cooking our 21 lb turkey on our pellet grill. I’m really nervous about that part because temperature of “fire” doesn’t hold as steady as in an oven. Please advise if you have any tips or changes based on cooking on a grill. Thank you so much for your website!
Laurie, I have never used a pellet grill so I’m afraid I can’t give specific advice there. Have you made other things on your grill (maybe a chicken?). That could be a bit of a “test” to see if it finishes fasater or slower than you expect. That said, we’ve done smoked turkey on our Big Green Egg and it turned out great! (I’ll be publishing that recipe soon :) ). I’d say just be sure to monitor it and DEFINITELY make sure you brine it. If you want extra insurance, you might try rubbing some softened butter under the skin too. Good luck!! I’m sure it’s going to be DELISH.
Had this for Friendsgiving last night and it was the best turkey anyone had ever had. I had an 18 pound bird and it finished at 2 hours 45 minutes on the dot (I did the first 45 minutes at the higher temperature as suggested).
Mellisa, this means so much, thank you!
Followed this recipe for our Friendsgiving party last weekend. Really turned out great. Solid seasonings. Would definitely make it again. Thanks!
Yay! Makes me so happy to hear Greg!
I made this last year and came back to read it again for this year. I just wanted to say thank you for making the most comprehensive Thanksgiving turkey resource out there! Our turkey was so good last year, even though it was my first.
So so happy to hear that Natalie, thank you!
This is seriously the best turkey recipe! I highly recommend using a fresh turkey, it tastes so much better than a frozen one. This is the first time I’ve made a turkey that was actually juicy all the way through! Thank you!
Woo hoo! Thank you Natasha!
Giving this 5 stars for how comprehensive it is.
Thanks, Jerry. I try to make it as helpful as possible!
Last year, I used this recipe exactly as you have it and it was delicious and wonderful! Everyone loved it and there were no leftovers! It was so beautiful. I just looked back to make sure I had this recipe saved.
Woo hoo! Thank you!
This turned out great. Family was very pleased with the flavor and moisture of the turkey. Turkey wasn’t dry at all.
I’m returning to this recipe once again! Last Thanksgiving, when I hosted a dinner for my in-laws, they were astonished to learn that it was my first time making a turkey. This recipe proved to be foolproof, and the turkey turned out absolutely fantastic! It’s become my go-to, and I can’t thank you enough, Erin.
That makes my day, thank you Regina!
Holy delicious turkey! Made early for leftovers and it is perfection
Yay! Thank you Jenna!
Going to be trying this recipe out this year. Looks fantastic. Is the 45 minutes in the beginning counted towards the 10-12 mins per pound or does the 10-12 mins per pound start after you turn the oven down?
Hi Britanie! It counts toward the total time. Enjoy!
all the info was real helpful. thx!
You bet!
After you rinse off the wet brine, do you season it again before roasting or is it ok as it?
Leah, no further seasoning needed! You’ll butter the outside and it’s good to go
We made this the first time this Thanksgiving and it turned out perfect. We ended up having to let it rest for almost an hour while waiting on some sides and it was still hot and so juicy. We will use this from now on!
So great to hear Ivonne, thank you!!
I have no idea what a brine is so this was not helpful to me except for the cook times.
Hi! Did you reference the links to the brine? The post above also details exactly what a brine is. If you take some time to read it, I think the reicpe will make a lot more sense.
This IS the best turkey! Timing was spot-on for our 16-lb bird. Juicy and delicious, and even the bird loved the bottle of wine used in the cooking!
HOORAY!!! I am so so happy to hear it. Happy Thanksgiving!
My turkey was pink all over and I followed the directions to the letter including temperature readings. Not impressed!
Hi! Did you use a fresh turkey or frozen? That seems to make a difference. If your turkey hit the recommended internal temperature then it is safe to eat. This is a great article for understanding the science as to why poultry or pork look pink after cooking: https://modernistcuisine.com/mc/why-is-the-turkey-still-pink/ Hope this helps!
Wow! We have turkey at Thanksgiving for the symbolism/tradition ONLY, as none of us would ever choose to eat turkey. Not this year! My husband followed this recipe. I made all the sides. This was by far the best we have ever had and EVERYONE ate it. My sides were really good and not that I care- but no one said anything about them- only raving about The Turkey!!! Yay!!!! We like turkey! 😊
Rachel, this makes my whole day, THANK YOU!!!!
Used this turkey recipe for the first Thanksgiving I hosted – it’s PERFECT! I’ve never been a huge fan of turkey because I always feel like it’s dry and bland. This turkey is neither! This recipe is so simple and resulted in the most flavorful, moist turkey I’ve ever had.
Katie, this makes my day, THANK YOU!
My first time making a turkey for Thanksgiving and followed Erin’s recipe exactly, with the addition of Alton Brown’s tip to place aluminum foil over breast during cooking. Turkey was absolute perfection and earned rave reviews from all of my guests! Thank you!!
Emily, I am so happy to hear this. Happy Thanksgiving!
This is my second year using Erin’s turkey recipe with the dry brine and it’s been a hit every year! Somehow I have failed multiple times to cook a basic chicken but throw a 18lb turkey at me with Erin’s recipe and it turns out great! 🙈🙌 Thank you Erin for the very precise step-by-step instructions and a wonderful recipe! Everyone raved about the turkey this year! I will say, make sure you check the turkey EARLY! Mine was done 45min sooner than it should have been based on time per lb. Erin warns you to check it early in the recipe so at least she gave me a heads up :)
Michelle, THANK YOU! Happy, happy Thanksgiving!
This was excellent! I used the dry brine method you recommend and the turkey turned out perfectly!
Annie, thank you!!!
I was the star of my Thanksgiving thanks to you Erin! This turned out SO tender. Even though it felt out of my comfort zone I’ve made so many recipes from you (because my husband loves them and always texts me them) it gave me the confidence to do it! Thanks you SO SO much for sharing your delicious recipes. We topped off the night with your apple crisp recipe and it felt amazing seeing everyone really enjoying it and going back for seconds saying it was one of the most delicious desserts they’ve tried.
Maggie, this warms my heart! GREAT JOB on the turkey and I’m so glad this recipe was a hit for you!
Easy to follow and turned out amazing! Our first time cooking Thanksgiving Turkey and couldn’t have been better.
Way to go Bridget! Thanks so much for sharing this kind review!
Did the dry preparation. Added butter under skin of breast. Substituted half wine with chicken broth. Turkey was delicious!! BUT needed longer cooking time than recommended. 14 lb turkey needed at least 3 hours. Legs should be tender enough to pull away from the cavity.
Melinda, thanks so much for sharing! Every oven and turkey is a little different (yours could have had more dark meat than light or if you were opening and closing the oven a lot that changes things too). Either way, I’m glad you were pleased with the flavor at the end!
So good! Best turkey hands down!
YAY, thanks Anna!!
I’ve never been a fan of Turkey, but everything I’ve made from my wellplated cookbook has been delish so I decided to try this recipe. It changed my mind and now I love roasted Turkey! We barely had leftovers, the family loved it!
This brings tears to my eyes Sam, thank yoU!!!
Dry brined my 20 lb. turkey for 36 hrs and cooked it as per instructions. It was the best turkey ever for me. Been cooking Thanksgiving turkey for at least 40 years. I’m very happy that I found this recipe on line. Thank you!
Makes me so happy to hear! Thank you Maribel!
Turned out PERFECT! Will never vary from this recipe! Thank you!
That makes me so happy to hear, thank you Kelli!!
I’d like to try this recipe for Easter. Can you still stuff the Turkey? Or will the stuffing be too salty?
Hi Amanda! Yes, you can stuff it. We have some notes about it under section 5: Stuff the Cavity. Enjoy!
I certainly wowed my guests with this recipe. Came out crispy tender and juicy. I just roasted the underside first for 20 min at 450* and then turned it over breast side up for 25min at 450* then turned it down to 325* for 1:45. Thanks for a great recipe. Will certainly use it again.
Great to hear, thank you Anthony!
This is a very good recipe. Juicy good flavour with all the fruit n veggies stuffed in. I did it on our smoker/bbq and the hint of smoke was amazing! Thanks for the recipe!!
So glad to hear you enjoyed the recipe, Ali! Thank you!
Can I make this turkey in Electric Roaster Oven. Thanks
Hi Bonnie, I have no experience with that appliance but doing a quick Google search, it looks like it should work. If you decide to experiment, let us know how it goes!
I’d recommend adding a note to keep the brining water refrigerated, cool, or below 40*. I foolishly kept my turkey room temperature for 24 hours and had to throw away a 15lbs turkey. This is my fault for not knowing better but I think this would help someone going forward.
Hi John, I’m sorry to hear that! When mentioning our wet brine recipe we link back to the post where we specifically say to add ice to keep everything at a safe temperature. Is there anything in this post that was confusing so we can take a better look? Thank you!
If you use wine in the pan, is there alcohol remaining in the bird and / or in the drippings for the gravy? We have two people who do not drink alcohol, and kids in attendance.
Hi Linda, The alcohol cook out but if you prefer, you can use turkey or chicken broth or stock. Enjoy!
Sounds delicious! What should I do if the turkey comes pre-brined?
Hi Mary, we covered this a little in the blog post, if you have a turkey that is injected with a brining solution (most Butterball turkeys at the store already are), brining can still improve your results—cut back on the amount of salt, and brine for the minimum vs. maximum suggested time. I also find that a dry brine is better for pre-injected turkeys because it is less intense. Hope this helps!
Maybe silly question- if using wine, will alcohol cook out? Any worry with kids eating turkey prepared this way? Just wanted to check!
Thanks!
Hi Kate! It does cook out but if you prefer, you can use turkey or chicken broth or stock.
I’ve always used a roasting bag to cook turkeys as we have a large family and always get large birds. But this looks so good and I’d love to try it!
I already have a 22-lb turkey (fortunately it is already thawed). Based on your notes, I’m planning a 3-3 1/2 hour total roasting time, however, I’m wondering if I should increase the amount of time at 450 to an hour or more, or only increase the later lower temperature roast. Would appreciate any insights!
Thanks so much!
Hi Rebekah, we have a handy dandy chart in this post that gives times on how long to cook your turkey if you’d like a visual but you shouldn’t have to increase the amount of time: https://www.wellplated.com/how-long-to-cook-a-turkey/ Hope this helps!
After years of wet brining, I have started using your dry brine as well as this roast turkey recipe second year in a row…it’s a winning combination and the best that me and family enjoys.
So happy to hear! Thank you Karishma!
Made for Friendsgiving on Sunday using the dry brine and it was PERFECT. Timing spot on for a 20 pound bird. Thank you!!!!
Great to hear! Thank you Jamie!
Wow. I never made a turkey before and it was my first time hosting thanksgiving so I was super nervous. This recipe was basically my turkey bible and it came out amazing!!! Funny thing is, everyone told me it takes longer than you think, so I planned for some extra wiggle room time but I didn’t need it and somehow got dinner on the table early?! So, yes, the timing is definitely accurate and yes, this turkey is absolutely delicious. Will absolutely make this again.
YES, so pleased to hear this Alyssa, thank you!!!
U are the bomb!) that’s around
Thanks Erin!
So stress free with all the tips!
Our tiny 13lb bird was amazing.
We used Larry’s wine tip!
Love it, thank you so much for sharing!!!
Sadly after I followed this recipe to a tee it was a disaster! I had an 18lb turkey and it took almost 5 hours to cook! Thankfully we deep fried one as well and used mine for leftovers! No one believed 3 hours would be enough and they were correct!
I’m sorry to hear you had trouble, Patti. What was the internal temperature of the breast when you checked it? Was there anything else in the oven while you were cooking it? Was it stuffed or unstuffed? There are lots of variables as to why it might not have finished in the allotted amount of time. I know it can be so disappointing to try a new recipe and it does not turn out for you.
So good! I make this every year and my family loves it! Don’t skip the wine…..it makes such a flavorful gravy! And use the dry brine recipe – perfection ❤️
Holly, this MAKES MY DAY! THANK YOU!
Your dry brine recipe made all the difference! The turkey was moist and so flavorful. I brined the turkey for approx 48 hours, uncovered in the refrigerator. My family loved it!! Thank you!
So happy to hear, thank you Netty!
I would make this recipe again
Thank you Pamela!
Nope. This did not work. I’ve been cooking turkeys for 33 years and this is the first time my turkey didn’t turn out well. My oven works perfectly, my meat thermometer works perfectly, so the problem is not on my end. 325° is just too low of a temperature for roasting turkeys even if you roast for 40-45 minutes at 450°. The turkey took more than an hour longer to roast than this cook/author said it would. And there were no nice turkey drippings at all (as in NONE!), just a gloppy soupy broth in the bottom of the roaster. So, not only did the turkey turn out badly, but there were no nice drippings for the gravy.
I will definitely absolutely NEVER use this recipe again. It basically ruined our Thanksgiving dinner food wise and also because dinner was delayed by more than an hour.
AGAIN: 325° is too low of a temperature to roast a turkey even if you roast it at 450° for 40-45 minutes at the beginning! 350° works SO much better!!
I am so sorry to hear you had trouble with the recipe, Susan. We have cooked it this way for so many years, I am not sure why it didn’t work for you. I know it can be so disappointing to try a new recipe and it does not turn out for you.
Best Turkey Ever! Erin, you never disappoint!
Great to hear! Thank you so much Vicki!
Erin’s turkey recipe will be my new Thanksgiving tradition. I did the dry brine and although I was very skeptical that the turkey would be done in the time she suggested, she was spot on and so glad I didn’t cook it for another hour as other recipes suggested. It was perfectly juicy and browned. Her recipe was very well written, easy to follow, helpful photos and she includes every detail for the novice or experienced cook.
Makes me so happy to hear! Thank you Mimi!
I used this turkey recipe this year and the turkey turned out really good, flavorful and juicy…and also LOOKED beautiful! What’s odd is that it produced completely inedible gravy from the pan juices. The pan juices were bitter and sour, and the gravy had to be discarded because it was so bad. I used a good quality sauv blanc, as recommended in the recipe. I also used the lemon, cut into quarters, left over from the dry brine recipe as an aromatic during the roasting of the bird…in addition to carrot celery, onion and garlic. Was it the wine? The lemon? A combination of the two? I’m stumped as to what happened, but it produced horrible gravy.
Shannon, I am really scratching my head on this too! Was anything burned to your roasting pan? Was the lemon in the bottom of the pan also? I’d love to help troubleshoot because the gravy is usually SO GOOD. I’m glad the turkey itself was fab!
Hi Erin – thank you for your reply. Nothing was burned. The lemon was in the bottom of the roaster. The pan juices were scant. Had to add chicken stock to make a gravy. Even with the addition of stock the gravy was inedible. I had a seasoned gravy maker helping me and she couldn’t figure out why it was so bitter and sour.
I have been cooking turkey for 25 years. NEVER has it been as good as this year!! I followed this recipe to a tee – fresh turkey (19 lbs!), dry brine, roasted at 425 then lower (WITH a bottle of WINE!) – everything. It. Was. AMAZING. So juicy and delicious!!!! I now feel like I’m set on how to make the perfect Thanksgiving dinner for the rest of my life.
Makes me so happy to hear! Thank you Jenn!
You should have stated earlier that the breast needed to be covered with foil 1 hour in. Absolute disaster!
I am so sorry to hear you had trouble with the recipe, Ger. It was written in Step 9 of the recipe, which is the only place it could go when following the recipe or it wouldn’t make sense to do. Also we covered it in the tips and tricks section of the blog post.
The juiciest Turkey that I ‘ve ever had 🤩🤩. I was skeptical pulling the turkey out of the oven after the the themormeter read 160F for the breast since it was in for only an hour at 325F. No one believe me that I cooked the turkey for only 1h and 45 minutes. Can’t thank you enough. Will definitely try more recipe from you ❤️❤️
That makes me so happy to hear! Thank you Van!
Does the dry “brine” need to be wiped off before brushing with butter? Used orange zest and concerned about possible burning, TIA!
Hi Adrienne, no need to wipe or rinse off the dry brine. Enjoy!
hello – do you know if this can be cooked in an electric roaster? Do I need to modify any measurements?
Thank you!
Hi Mary, I’ve not tested this out as far as using an electric roaster but I don’t see why it wouldn’t work. You’ll have to watch the timing because I believe electric roasters cook meats faster just by doing a quick research on them. Let us know how it goes if you decide to experiment!
I would make this recipe again
Thank you Toni!
We absolutely loved it!
Great to hear, Cathleen! Thank you!
Cooked this last year almost exactly as written and everyone raved about it! this year I’ll need to cook an extra breast for a larger group- can I cook a turkey breast alongside the whole turkey in the oven? Any tips for cooking an extra breast along with the whole turkey?
Hi Kristina, as long as you have oven space, I don’t see why not. Timing will depend on the size of your turkey breast but rule of thumb is that it is 20 minutes per pound. Let me know how it goes!
Hello! I’m cooking Thanksgiving for the first time and truly appreciate the thoroughness of your recipes. We have a very small gathering so I’m going to do a bone-in Turkey breast (7-8lbs range), but I’d still like to follow this roasting recipe if possible. Based on the recommendation to check 15mins earlier for every lb under 14, I’d be looking at it potentially being done 1 hour and 45 mins “early”, which would be around 45mins cook time total (Assuming that I understood the instructions and did the math correctly). In this case, would I want to reduce the time I have the temp at 450? Or should I keep that at 45 mins and just be ready to pull the turkey when it’s ready? I have one of the electronic thermometers I can leave in the turkey and that will beep once it hits 155°, so I shouldn’t have to worry about temperature fluctuations from opening and closing the door a ton.
Thanks so much again for the recipe (and the other great recipes on your site) and for any guidance you can provide.
Hi Katie, this is slightly more challenging because the turkey breast will cook much faster. I haven’t tried it myself so let’s walk through it a little. The purpose of roasting at a high temperature to start off with is to crisp the skin, so with such a smaller breast it will crisp up much faster. I think you’ll have to watch it and check at the 25-30 minute mark. As soon as it looks crispy enough I’d cut the heat to 325 degrees until it is done. Definitely use the thermometer so you don’t over cook the breast. Let us know how it goes!
okay so i havent tried recipe yet but this will be my first thanksgiving ever cooking myself. i need turkey gravy homemade. can i do that with the wine ? if so is there a recipe you could guide me to that would prepare the steps for me agter the turkey is done and what im doing? thank you so much!
Hi Cam! Yes, here is our turkey gravy method using the drippings from the turkey! https://www.wellplated.com/turkey-gravy-recipe/
Unbelievably great! I consider myself to be a fairly good cook – this was by far the best turkey I’ve ever served. Everyone agreed –
10 out of 10
Yay! So glad to hear, Karen! Thank you!
I made this turkey for Thanksgiving this year, and honestly, it was way easier than I thought it would be. The instructions were clear, and I didn’t feel stressed the whole time. The turkey came out juicy, especially the breast. My family liked it, and it was a nice change from the dry turkeys I’ve had in the past. Thank you!
Yay! So glad to hear, Hannah! Thank you!
Hi Erin,
I am using your recipe to cook Thanksgiving Turkey today, and I hope you can answer my questions:
I have to omit the wine since my child will eat this, do i substitute with something else or just leave it out?
Can I use butternut squash instead of carrots?
Thank you!
Hi Asli! You can use chicken or turkey broth/stock instead of wine (you definitely want some liquid). I think the butternut squash would get too soft, so I’d recommend simply omitting the carrots. I actually have done that before and it still tasted great!
Using this recipe again this year because everyone loved how well it came out last year! Thank you!!
So glad to hear, Rayne!
I followed this recipe for my first time cooking a whole turkey, and I was surprised how well it turned out. The turkey was moist, and the flavor was good but not too strong, just classic Thanksgiving. I did have to keep an eye on the oven since my oven runs a bit hot, but overall, it was a solid recipe.
So glad it worked well for you, Nadine! Thank you!
I hosted Thanksgiving this year and I have made a turkey once before. The day before Thanksgiving i found this recipe and decided at noon on Wednesday that I would do the wet brine (i know, I always push my luck). After a few hang ups..the turkey was thawed and in the wet brine at 9pm. Not only did I use the wet brine recipe from here, I also used the cooking instructions! This was the best turkey that all parents and grandparents ever ate!! It was delicious!
Yay! It’s gorgeous, Jamie!
My husband hates turkey because it’s dry. This recipe is a gem! Turkey was moist and well flavored. He said it was the best turkey he had ever eaten.
Yay! So glad to hear, Carla!
This was my first turkey, and it turned out beautifully!!! We absolutely loved it, and it was so easy. A definite Thanksgiving staple for us.
Yay! Makes me so happy to hear!
I used this recipe when hosting for the first time and it made the bird manageable. I brined it using your dry brine recipe. The instructions were clear and I didn’t feel totally stressed. Thank you so much!
So glad to hear, Atasha! Thank you!
My oven was going kabooey so my 16lb turkey took about 6 hours to cook. But it was fat and juicy! My son, who doesn’t really like turkey, ate 2 large pieces and requested i cook turkey for Christmas. That’s how I know this is a keeper. Btw- i used the dry brine.
Makes me so happy to hear it was a hit! Thank you!