Wondering how to cook a turkey the best and easiest way? We've got you covered. This top-rated turkey recipe is perfect for seasoned pros and beginners alike.
How to Cook a Turkey
You'll find a full, step-by-step recipe below with detailed instructions for cooking the perfect turkey. But, for now, here's a brief overview of what you should expect when you follow Chef John's simple recipe:
Prepare the Pan
Place the chopped vegetables in the bottom of a shallow roasting pan. Place the turkey, breast-side up, on top of vegetables. Pat dry with paper towels.
Season the Inside
Mix salt, black pepper, and cayenne pepper. Season the inside of the turkey with ⅓ of this mixture. Fold the wing tips under the bird. Meanwhile, melt the butter in a small saucepan. Add the herbs and cook until fragrant. Remove the herbs (reserving the butter) and stuff them inside the turkey, then tie the legs with twine.
Season the Outside
Brush the bird with the melted butter. Sprinkle the butter-covered turkey with the remaining seasoning.
Roast the Turkey
Roast turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear. Remove the turkey from the oven and allow it to rest for at least 15 minutes before carving.
How Long to Cook the Turkey?
If you follow this recipe exactly, a 12-pound turkey should be done after about 3 hours. If your turkey is larger or smaller than 12 pounds, you'll have to adjust the cooking time (check out our Turkey Cooking Time Guide for exact times per pound).
Of course, you should always make sure to check the internal temperature before serving.
What Temperature to Cook a Turkey?
This recipe produces perfectly juicy results at 325 degrees F. If your turkey is larger than 12 pounds, you'll have to raise the temperature if you'd like it to be done within three to four hours.
What Temperature Should Turkey Be When It's Done?
An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F.
Learn more: How to Check the Temperature of a Turkey
More Turkey FAQs
Here at Allrecipes, we know a thing or two about cooking the perfect Thanksgiving feast — that's why we've made it our mission to answer your most burning turkey questions. Check out some of our best turkey tips, tricks, and guides from over the years:
- How to Brine a Turkey
- 3 Ways to Safely Thaw a Frozen Turkey
- How Much Turkey Per Person Do You Need?
- How to Truss a Turkey the Easy Way
- How to Smoke a Turkey
- How to Stuff a Turkey
- How to Carve a Turkey the Easy Way
Explore our entire collection of Thanksgiving Tips and Tricks.
Allrecipes Community Tips and Praise
"Made a delayed Thanksgiving dinner today … absolutely the best turkey ever," raves Brenda Hadden. "So moist and flavorful. Try this recipe, drain the juices, and add chicken stock to make the gravy at the end."
"I made it on a rack instead of on top of veggies," says fwilburnfgmailcom. "No one could believe how beautifully golden and moist it was! It stayed moist through reheating for multiple days!"
"I found this recipe 7 years ago and have been using it every year since!" according to another Allrecipes member. "The turkey is amazing - full of flavor and juicy. I use a 12 pound turkey, follow the recipe and it works perfectly every time. Have no fear the best turkey recipe is here!"
Editorial contributions by Corey Williams
Ingredients
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1 medium onion, coarsely chopped
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1 stalk celery, coarsely chopped
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1 medium carrot, coarsely chopped
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1 (12 pound) whole turkey, neck and giblets reserved
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2 tablespoons kosher salt
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1 tablespoon ground black pepper
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1 teaspoon cayenne pepper
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3 tablespoons butter
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4 sprigs fresh rosemary
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½ bunch fresh sage, chopped
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Place onion, celery, and carrot in a large, shallow roasting pan.
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Place turkey, breast-side up, on top of vegetables in the roasting pan. Pat outside and inside of turkey dry with paper towels.
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Combine salt, black pepper, and cayenne pepper in a small bowl. Season inside of turkey with about 1/3 of the salt mixture. Fold wing tips under bird.
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Melt butter in a small saucepan over medium heat until edges turn golden, about 2 minutes. Add rosemary and sage; cook and stir until fragrant, about 1 minute.
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Place rosemary and sage inside cavity of turkey; reserve melted butter. Tie turkey legs together with twine.
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Brush melted butter over turkey. Season with the remaining salt mixture.
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Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
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Remove turkey from the oven and allow to rest in a warm area for 10 to 15 minutes before slicing.
![close up view of a roasted turkey on a platter with herbs, next to gravy and mashed potatoes]()
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
| 355 | Calories |
| 17g | Fat |
| 2g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 355 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 6g | 28% |
| Cholesterol 136mg | 45% |
| Sodium 604mg | 26% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 46g | 91% |
| Vitamin C 1mg | 1% |
| Calcium 51mg | 4% |
| Iron 3mg | 17% |
| Potassium 486mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
