Roast Turkey

This is your no-frills reference for roasting a turkey. No fancy brines, no herb butters, no complicated techniques. Just the essential numbers you need: how much to buy, how long to defrost, and how long to roast based on the weight of your bird.

The half-pound-per-person rule is the standard for planning. That accounts for bone weight and gives everyone a generous portion with some leftovers.

Defrosting in the refrigerator is the safest method. A large bird needs about 3 days in the fridge, so plan ahead. The cold water method is faster at around 12 hours, but you need to change the water regularly to keep it cold enough.

Pull the giblet bag out of the cavity as soon as the turkey is thawed. Forgetting that bag inside the bird is one of the most common Thanksgiving cooking mistakes.

Kitchen Tips

• Use a meat thermometer. The turkey is done when the thickest part of the thigh reads 165°F (74°C). Time charts are estimates, not guarantees.
• Roast at 325°F (163°C) for even cooking. Higher temperatures brown the skin faster but risk drying out the breast before the thighs cook through.
• If stuffing the bird, add 25 minutes to the total roasting time. The stuffing inside the cavity insulates the interior and slows cooking.
• Let the turkey rest for at least 20 minutes before carving. This redistributes the juices so the meat stays moist when sliced.

Variations

• Butter-rubbed: Rub softened butter mixed with fresh herbs under the skin before roasting for a richer, golden-brown finish.
• Dry-brined: Salt the turkey generously and refrigerate uncovered for 24 hours before roasting. The salt draws out moisture, then reabsorbs, seasoning the meat deeply while drying the skin for better crisping.