Top 9 Thanksgiving Turkey Roasting Tips

Happy Thanksgiving! Whether you’re roasting a turkey for the first time or simply want to up your game, here are my best tips for anyone looking to have a wonderful herb-roasted turkey for Thanksgiving.

I’ve been hosting Thanksgiving in one way or another for almost 20 years, and in my humble opinion, keeping the turkey simple yet properly seasoned is the best way to go.

Need menu inspiration? Find Thanksgiving Menu ideas here.

A lot of people think of a Thanksgiving Turkey as “a really big chicken,” and while a lot of the cooking principles are the same, turkey has a distinct flavor (I love it at Thanksgiving time!), and we home cooks need to think ahead to be prepared for the big day.

There are many great Thanksgiving Turkey Recipes on the internet (Ina Garten’s Make-Ahead Turkey is one of my favorites). I included a recipe card at the bottom of this post for you, but these Thanksgiving Turkey roasting tips will help you no matter which recipe you’re using.

Roasting a whole turkey might feel overwhelming if you’ve never done it before, but with a little preparation and some simple steps, you’ll have a beautifully roasted bird to impress your Thanksgiving table.

Here are essential tips for roasting the perfect turkey, especially if you’re a beginner.

1. Plan for Turkey Defrosting Time

Most turkeys sold at grocery stores are frozen, so make sure you account for defrosting time.

Give yourself time to defrost the turkey, then unpack it (there will be a lot of liquid in the package, so unpack it in the sink) and get it prepped with the tips below.

If it’s frozen, put it on a sheet tray or in a dish (it will give off a lot of liquid!) and let it defrost in the fridge. Then, unpack it in the sink.

The general rule is to allow 24 hours for every 4-5 pounds of turkey in the fridge. For a 17-pound turkey, you’ll need at least 3-4 days. If you’re short on time, you can defrost the turkey in cold water (change the water every 30 minutes), but this still takes several hours.

• Refrigerator Method: Plan for 24 hours per 4-5 pounds of turkey.
• Cold Water Method: Plan for 30 minutes per pound of turkey.
• Never defrost at room temperature, as it can lead to bacterial growth.
• If your turkey is still slightly frozen on Thanksgiving morning, use the cold water method to finish defrosting quickly.

Refrigerator Defrosting (Preferred Method):

• 4-5 pounds: 1 day (24 hours)
• 6-8 pounds: 2 days (48 hours)
• 9-12 pounds: 3 days (72 hours)
• 13-16 pounds: 4 days (96 hours)
• 17-20 pounds: 5 days (120 hours)

Cold Water Defrosting (Faster, but Requires Attention):

• Submerge the turkey (still in its original packaging) in cold water, changing the water every 30 minutes.
• 4-5 pounds: 2-2.5 hours
• 6-8 pounds: 3-4 hours
• 9-12 pounds: 4.5-6 hours
• 13-16 pounds: 6.5-8 hours
• 17-20 pounds: 8.5-10 hours

2. Don’t Forget to Remove the Giblets

Before you do anything, check the cavity of the turkey and remove the bag of organs and the neck.

The organs can be discarded or saved to eat and cook later. I often discard the organs, but save the neck!

The neck is a secret weapon for flavorful stock—just toss it into a pot with water, onion, celery, and carrots for a delicious stock to make your gravy and stuffing on the side.

3. Dry the Turkey, Then Dry Brine It

After defrosting, pat the turkey completely dry with paper towels. This step is crucial for crispy skin!

Also, one year I tried a regular saltwater brine—what a mess! Most home cooks are not set up for a wet brine, and it’s not necessary.

Next, dry brine your turkey by rubbing kosher salt all over the skin, under the skin (if possible), and even inside the cavity. Use about 1 tablespoon of kosher salt per 5 pounds of turkey.

Place on a baking tray or large-rimmed dish and refrigerate uncovered for at least 24 hours.

Forgot to brine? No problem! Even a quick dry brine for a few hours before roasting will improve flavor and texture. Pat dry, rub with salt, and let it sit while you prep other ingredients.

4. Skip Stuffing the Bird—Do This Instead

Instead of stuffing the turkey with bread stuffing, I recommend making the stuffing on the side. Bread stuffing inside the bird can slow cooking time and risk uneven results.

Instead, simply place a quartered onion, a quartered lemon, and a handful of sprigs of fresh herbs (like thyme, rosemary, and sage) inside the cavity. This adds flavor to the turkey while allowing it to cook more evenly and faster without drying out.

5. Prep for Roasting: Season Generously with Herb Butter

Before roasting, pat your turkey dry! A wet turkey will not roast properly.

There’s no need to “wash” or rinse with water; in fact, that can spread germs around your kitchen. Unpack it in the sink to let any liquid drain off, then pat it very dry. After dry brining it, pat it dry again to prep for roasting it.

Once ready to roast, slather your turkey with an herby butter mixture. Mix softened butter with chopped fresh herbs like thyme, rosemary, and sage, (I also like to add lemon zest) and rub it generously over the skin and under it (if possible).

You can substitute ghee, olive oil, or your preferred cooking oil if you don’t want to use butter.

Sprinkle with plenty of freshly ground black pepper (probably more than you think!) and more salt to ensure the turkey is well-seasoned. Yes, use more salt. This is a big bird. Another sprinkle of salt is necessary.

It should look something like this when it’s ready to go in the oven:

6. Consider Getting an Oven Thermometer

Your oven’s built-in temperature gauge may not be as accurate as you think, especially if your oven is more than a few years old.

An oven thermometer is an inexpensive tool that goes a long way in ensuring your oven is at the correct temperature. This can make all the difference in roasting your turkey perfectly!

7. Roast at the Right Temperature

Roast your turkey in a 325°F (163°C) oven. You can also roast a turkey at 350°F (177°C)—it will cook a little faster, so watch the outside for browning too quickly before the inside is done.

Turkey “done” temperature is at least 165°F (74°C) at the thickest part of the breast and 175°F (79°C) at the thigh (the breast is in the middle, so if you get the breast to 165°F/74°C, you’re almost guaranteed that the thigh will be 175°F/79°C).

Place it on a rack in a roasting pan or on a rack on a sheet tray to ensure even cooking. Use a meat thermometer to monitor the internal temperature—it’s your best friend for perfectly cooked turkey!

Target Temperature: The breast should reach 165°F(74°C), and the thickest part of the thigh should be 170-175°F.

Thanksgiving Turkey Roasting Times at 325°F

Here’s a handy guide to estimate how long to roast your turkey (unstuffed) at 325°F. Use a meat thermometer to ensure doneness: 165°F in the breast and 170-175°F in the thigh.

Whole Turkey Roasting Time (without bread stuffing inside):

• 5 pounds: 1 hour 30 minutes to 1 hour 45 minutes
• 6-7 pounds: 2 hours to 2 hours 15 minutes
• 8-9 pounds: 2 hours 30 minutes to 3 hours
• 10-12 pounds: 3 hours to 3 hours 30 minutes
• 13-14 pounds: 3 hours 45 minutes to 4 hours
• 15-16 pounds: 4 hours to 4 hours 30 minutes
• 17-18 pounds: 4 hours 30 minutes to 5 hours

Bone-In Turkey Breast:

• 5-6 pounds: approximately 2 hours to 2 hours 15 minutes

Bone-In Turkey Leg/Thighs:

• 2-3 pounds per piece: approximately 1 hour 30 minutes to 1 hour 45 minutes

Tips:

• Always use a meat thermometer for accuracy, as cooking times may vary based on your oven’s efficiency.
• Basting every 45 minutes with pan drippings or melted butter is optional but helps create a golden, crispy skin. I almost always skip the basting, personally.
• Rest the turkey for 20-30 minutes before carving to retain its juices.

8. Tent and Rest the Turkey

Once the turkey reaches the correct temperature, remove it from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving. This resting period is crucial because it allows the juices to redistribute, resulting in moist and flavorful meat.

9. Carve Like a Pro

When carving, remove the legs and wings first, then slice the breast meat against the grain for the juiciest slices. Use a sharp carving knife and take your time to make clean cuts.

Here’s a shot of the Turkey I made with these tips last week—she turned out fabulous!

See more FAQs and troubleshooting tips under the recipe card.

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Troubleshooting Your Thanksgiving Turkey

Why isn’t my turkey browning?

• Check your oven thermometer to ensure the temperature is accurate.
• Brush the skin with melted butter or oil to help it crisp up. Oil (or butter) helps raise the surface temperature faster, allowing the turkey to brown properly. If necessary, increase the temperature to 375°F for the last 20-40 minutes of cooking to brown the outside of your turkey.

What if my turkey is still frozen?

• Use the cold water method: submerge the turkey (still in its packaging) in cold water, changing the water every 30 minutes. Plan for about 30 minutes per pound to defrost this way.

Why is my turkey dry?

• Dry turkey happens if it’s overcooked. Use a meat thermometer to monitor the internal temperature and remove the turkey from the oven as soon as it hits 165°F in the breast. Resting the turkey also helps retain moisture.

How do I save an undercooked turkey?

• Slice off the fully cooked parts and return the undercooked portions (like the legs or thighs) to the oven. Cover them with foil to prevent drying out and continue roasting.

How much turkey should I make per person?

• Plan for about 1.5 pounds per person, which accounts for leftovers. For 8 people, a 12-14 pound turkey is ideal.

Do I really need to let the turkey rest?

• Yes! Resting allows the juices to redistribute, making the meat moist and flavorful. Skipping this step can result in dry meat.

Roasting a turkey doesn’t have to be intimidating. With these tips and a little patience, you’ll have a show-stopping centerpiece for your Thanksgiving table. Happy roasting and Happy Thanksgiving!