Even a novice can cook a moist, delicious turkey.
Follow these 5 tips on how to cook the perfect turkey. Plus step by step instructions on how to prepare your turkey from start to finish to include how to brine and baste your turkey.
Your turkey will be so good, you will want to cook it all year!
Growing up, I would listen to the adults talk about how difficult it was to cook a turkey.
They described it as labor intensive and stressful.
In addition, the cooked turkey was plain, boring, dry meat that I would have preferred not to eat other than for continuing on tradition for Thanksgiving.
When it became my turn to break into the Thanksgiving Rite of Passage, I was terrified.
After doing a little research and experimenting, I discovered that cooking that bird is quite easy; even for a novice.
My turkey always turns out beautifully brown, moist, and full of flavor. I had no idea what I was missing out on.
Therefore, I am sharing with you my tips and tricks for cooking the perfect turkey!
Watch this video on how to cook a turkey
Follow these steps and you will have the best tasting turkey ever!
Tips to cook a perfect turkey:
Tip 1 - Completely thaw your turkey!
You can buy a fresh turkey and alleviate some of the stress, but odds are you are going to buy a frozen turkey.
You must give yourself adequate time for thawing out your turkey.
If you cook a half-frozen turkey in the oven, you will have a nightmare in the kitchen.
TRUST ME!! It will not cook evenly and the frozen part probably will not cook to a done temperature at all.
Completely thawing your turkey is probably the most crucial part of cooking your turkey.
How to thaw a turkey
Place your turkey breast side up unwrapped in the refrigerator thaw. Thaw the turkey on cookie sheet or pan to catch any dripping juices from the turkey. Calculate 24 hours in the fridge for every 4 lbs of turkey.
To Cold Water Thaw: Butter Ball says: Thaw breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely. Change water every 30 minutes to keep the turkey chilled. Estimate a minimum thawing time of 30 minutes per lb.
Thawing tips
- You cannot buy a 20 lb turkey the night before to cook the next morning for your Thanksgiving meal! There will not be enough defrosting time! Give yourself ample time for defrosting.
- Buy a smaller turkey if you do not have days to thaw it.
- You can not thaw your turkey at room temperature. You will need to thaw it out in the refrigerator.
- You can also "cold water thaw" it.
*This post contains affiliate links.
Tip 2 - Brine
Why brine? Brining enhances the flavor of your turkey and most importantly, it keeps that bird moist!!!
If you brine your turkey, you almost can't mess it up…. I did say ALMOST.
Brine your bird for at least 2 hours. I often brine my bird overnight.
To make the brine, you will need apple juice, coarse Kosher salt, brown sugar, ice, and water.
What to use to brine?
Brine your turkey in a stainless steel pot, bucket, or a brining bag such as Large Turkey Brine Bags Heavy Duty for Turkey or Ham XL, 2 pack, with Cooking Twine
You will need to be able to fit your container in the refrigerator! You do not want to use a cooler because it will not regulate the correct temperature to keep it from spoilage.
How to brine your turkey:
- Dissolve kosher salt and brown sugar in hot water.
- Stir in apple juice and ice.
- Submerge turkey in brine for 2 to 12 hours in the refrigerator. I recommend 10 hours.
Discard the brine when ready to cook. You do not use the brine in your cooking.
The brine should never be used as a sauce to cook your turkey in.
Tip 3 - Use a meat thermometer!
You are dealing with a BIG bird and estimating cooking time based on the SIZE of the bird. Key word is ESTIMATING. Your bird may cook slower or faster than planned.
- It takes about 15 minutes per pound at 325 degrees to cook the turkey.... However, this is truly an estimate.
- The only way to know it is exactly the temperature you want is to use a thermometer. If you use a thermometer, you can stop cooking it the minute it reaches perfection.
- Use a leave-in oven-safe thermometer. This prevents you from repeatedly poking the turkey skin and letting out that beautiful juice.
What temperature to cook a turkey?
People will argue about what temperature you want to cook the turkey. I have seen everything between 165 degrees to 185 degrees. It is safe to eat at 165 degrees. I recommend cooking until it reaches 165 degrees and letting it rest. It will actually increase in temperature as it rests. Therefore, it will be at a very safe temperature to eat after resting.
This Famili MT004 Digital Electronic Kitchen Food Cooking Meat Thermometer for BBQ Oven Grill Smoker with Timer Alarm and Large LCD Display has very good reviews on Amazon. I haven't personally used it, so I can't be 100% sure, but based on the reviews, it looks like it would be good.
Tip 4 - Baste
Do you see that pretty brown color of my turkey? All of my turkeys look this way.
Do you know why? I lovingly baste them.
I slather them up in an AMAZING butter and maple syrup recipe I found in a Cuisine at Home magazine.
I start basting my turkey about the last hour of cooking every 15 minutes.
It makes that skin a beautiful color and it makes my turkey taste WICKED GOOD!
For the Baste:
- ¼ cup maple syrup
- ¼ cup of melted butter
Mix butter and syrup together. Baste the turkey the last hour every 15 minutes.
Tip 5 -Rest
Resist any temptation to carve the turkey the minute it comes out of the oven. You have to give it time to rest.
Resting allows the juice in the meat to redistribute evenly. If you carve it too soon, you will lose some of that lovely juice. It also allows the meat to firm back up a bit, allowing it to be easier for carving.
Ideally you should rest your turkey about 30 minutes. I would not do anything less than 20 minutes.
Use that resting time to set the table, fill the drink cups, or any other last minute things you need to do before serving Thanksgiving dinner.
How to cook a perfect turkey- brine and baste recipe included
Ingredients
- 8 lb turkey
Brine Ingredients
- ½ cup kosher salt
- ½ cup brown sugar
- 2 cups hot water
- 2 cups apple juice
- 4 cups ice
Baste Ingredients
- ¼ cup butter
- ¼ cup maple syrup
Instructions
- Completely thaw turkey.
Make the brine.
- Dissolve ½ cup kosher salt and ½ cup brown sugar in 2 cups hot water.
- Stir in 2 cups apple juice and 4 cups of ice.
- Submerge turkey in brine for 2 or more hours in the refrigerator. I recommend 10 hours for optimal flavor and tenderness.
Cook the turkey.
- Roast turkey uncovered on a rack in a roasting pan at 325 degrees. Turkey cooks about 15 minutes per pound. Use a thermometer to know exact temperature. Turkey is done once it reaches a 165 degree temperature.
Make the baste on the last hour of cooking turkey.
- In a pan, melt ¼ cup butter and mix in ¼ cup maple syrup.
- Baste turkey every 15 minutes on the last hour of the turkey cooking.
- Rest for 20 to 30 minutes before carving to serve.
Video
Notes
**This recipe is for an 8 lb turkey. Adjust and double to the size of your turkey.
Nutrition- Nutrition info is based on estimation only.
Should you cover the turkey when cooking it?
I only cover the turkey if it starts cooking too fast.
If the turkey is very large, it will take longer to cook in the oven. Then the skin and/or breast may begin cooking too soon before the inside of the turkey is ready.
In this case, I would cover the actual turkey breast area or any spots that are cooking too quickly with foil.
If you cover the entire turkey in the pan it will steam cook it. That would not be good.
A smaller turkey most of the time doesn’t have this problem. If it isn’t browning too fast before the last hour, you won’t need the foil. The foil is the backup. The meat thermometer will let you know if only part of the turkey is cooking too fast.
Follow these 5 tips. Allow yourself plenty of time to cook the turkey.
And save plenty of room in your belly to eat it, because you will want seconds and thirds!! Enjoy!!
Additional Notes:
I do not suggest stuffing the turkey. The turkey will be overcooked before the stuffing on the inside is safe to eat.
When choosing a turkey, you want about 1.5 lbs per person. That seems like a lot, but it will cook down and you will want a little for leftovers.
Thanksgiving side dishes:
Serve your perfect turkey with homemade sweet tea and these tasty Thanksgiving side dishes!
- Granny Moore's Dressing
- Cranberry Apple Casserole
- Southern Sweet Potato Casserole with Pecans
- Southern Crockpot Green Beans and Potatoes
- Southern Collard Greens
- How to Cook Field Peas
- Tomato Grits Casserole
- Hash Brown Casserole
- Seven Layer Salad
- Ambrosia Salad
- Salted Caramel and Chocolate Pecan Pie Bars
When you make your turkey, please let me know how it turned out in the comment section! I want to hear all about it!! My other readers do too!
Also post your picture of your turkey on Instagram or Facebook, and tag @aforkstale with a #aforkstale hashtag! I will share with my followers! xoxo!
Katie Crenshaw
Yes. You can do either. I just recommend still using the thermometer. I have cooked mine on our Green Egg and it turned out fantastic.
Heather
Can the turkey be made on the grill or in a white roaster oven using this recipe?
Katie Crenshaw
No. It breaks down muscle fiber and makes the meat tender. It wlll not be salty, but it will be juicy if you do not over cook it.
Heather
With the salt in the brine, does it make the turkey really salty?
Janet
Used this recipe last year and it was indeed the best turkey I have ever made. It's a keeper. Must brine! Thank you.
Katie Crenshaw
Ashley, scroll to the recipe card and the measurements will be in that.
Katie Crenshaw
No, it will not make it sweet. The skin will be a little sweet but the butter neutralizes the amount of sweetness, and the turkey meat will not be sweet at all.
Toy
This is my 3rd year using this recipe. I LOVE IT. It is a hit with my family. Thank you so much!!!
Ashley
Is there certain amounts of cups or table spoons for the brine
Brandie
Hi! Does the maple syrup make the turkey sweet tasting? Or, how sweet does it make it?
Katie Crenshaw
There will be a little bit of drippings in the pan if you want to add that to the gravy, but I don't recommend using too much if you do. I honestly purchase turkey broth separately and use that for homemade gravy.
Matt
How do you go about making gravy using this recipe?
Katie Crenshaw
You do not need to rinse or pat dry.
Dorenda
Do you rinse and pat dry the turkey after brining?
Thank you
Katie Crenshaw
I personally do not stuff my turkey. It can prevent the turkey from cooking evenly and the stuffing usually does not turn out as good. If you are looking for a good Southern cornbread dressing recipe to go with your turkey, try this recipe: https://www.aforkstale.com/granny-moores-dressing/.
Jenny
Do you still stuff the turkey ?
Jamie
It was easy indeed and so juicy! I usually always have these ingredients on hand so I was able to make this with what I had!
Claire
I have saved this post from last year as it was the BEST turkey I have ever cooked!
The brine was the hardest part as my fridge was full! But we found space in the drinks fridge. We swapped wine out for turkey.That is how worth the brining stage is!!!
Just found the recipe again to send to my sister and realised that I never commented!
adriana
So many great tips for cooking a turkey successfully and so timely. I am getting ready for planning Thanksgiving and this comes very handy thanks you!
Julia
Not going to lie, even though it's September, I am ALREADY researching recipes to make my first ever turkey come November. I've heard so many stories where it's just gone terribly wrong and this was super helpful to get me jumpstarted!
Shelby
What an informative post. Thank you for putting this info all in one place. I learned something I did not know today. I usually thaw in the fridge, but my mom would thaw hers in the sink often. What I didn't know, and don't remember how she did it, was that it should be cold thawed breast side down!
Linda
These 5 tips were so helpful. I can't wait to start gobble gobble!
Heather
That butter and maple syrup combo to baste is AMAZING! Definitely making this again for Thanksgiving. Thanks for the great tips!
Allyssa
Thanks a lot for sharing these tips! My turkey turned out moist and juicy. It was the best one I have made.
veenaazmanov
The turkey comes out moist, juicy and I love the lovely Golden Glaze too.
Colleen
Lots of great tips here. I learned so much. I know my turkey will come out juicy! Now I am excited for Thanksgiving. Thank you!
Katie Crenshaw
I salt and pepper the skin and don't do anything until I baste. Some people put a little butter or olive oil on it. I personally don't. I want the skin to cook slow and not get too crispy before the rest of the meat is cooked to temperature. The baste is going to brown it, so there is no need to add anything until then. But you can add a little olive oil or butter if you prefer. I would not slather it.
LARRY C
After the brine and rinse, do you put anything on the turkey? Butter while it cooks and then in the last hour add the syrup and butter? Or do I add it to the oven with nothing after the brine?
Mark W.
Made this and it turned out fantastic. The only issue was with the thighs and legs not getting done and a little pink on the bottom of the breast by the bone. I didn't notice the breast issue until I started carving it up. Microwaved the breast until juices were clear and nobody was the wiser. Put the thighs and legs back in the oven on their own until done. Tip for carving; I cut the wings off and the thighs and legs off together, then filleted the breast meat off the bone on either side and cut into thick pieces; at least 1/2 to 3/4 inch thick. Huge hit. There was some breast meat leftover, but this was too good to send home with the guests. Mine, mine, mine.
Fran Wesseling
I have been cooking Turkey's for over 50 years but every year I double check a resource for the timing and other suggestions. Your blog was most helpful and especially for those who have never done one. Don't be afraid newbies out there cooking for the first time, if you follow her advice it will be great. P.S. I have always cooked a fresh, brined and organic Turkey. Its worth the time and expense. Have a wonderful Thanksgiving.
Katie Crenshaw
You put the maple syrup and butter on the skin the last hour of cooking. You put it on like you would barbecue sauce. You do not need to add any water.
Katie Crenshaw
Lisa, I would use the convection roast setting. Use your probe (built in thermometer) and cook it until the turkey temperaturereaches 180. Then let it rest for 30 minutes. Do keep in mind, the convection settings cook faster than regular baking settings. Therefore, it might cook faster than 15 minutes a pound the way normal baking time would be. The best way to get an idea of how long to cook your turkey is look at the oven manual to get an idea how long to cook by pound. But that is truly just an estimate.
Lisa Marie Ring
Hi there, I so appreciate your tips. QUICK QUESTION. I have a Thermador double oven. It has A MILLION settings including Convection bake, convection roast, regular bake, regular roast etc. I know you said to cook at 325°, but what actually "bake" setting would you use? I do also have a built in thermometer.
Kathy Maney
Do you cook your turkey in the maple syrup snd butter or water and do you put butter under the skin
Katie Crenshaw
I do not stuff my turkey. I make dressing on the side.
Lindsay Bash
My first time to make a turkey for the family. What do you stuff your turkey with or do you leave it empty?
Katie Crenshaw
I warm it in a small pan, then use a brush to baste the turkey. It will drip into the turkey pan, but I keep basting from the original pan I cooked it in.
Jill
Do you pour the butter/maple syrup mix into the bottom of the pan and baste it from there?
Anita Dreiling
Cannot brine as on low sodium diet, any suggestions
Katie Crenshaw
Insert the probe into the meatiest part of the thigh. It should not touch the bone. If you don’t have a leave-in thermometer, check the turkey with an instant read thermometer 30-60 minutes before the estimated finish time, then about every 15 minutes after.
Carla
Thank you for these amazing, straight-forward tips. Could you please let me know where you place the probe of the meat thermometer to get an accurate read on turkey temperature?
Janet Baxley Hall
Awesome recipe for the best Turkey you will ever eat.
Antonia
This was the first time I've successfully achieved a tender and moist turkey and I couldn't be more proud!
A few notes:
1) I thawed my turkey and let it sit in brine for 48 hours.
2) pat the turkey dry and add your dry rub all over your bird.
3) I then encased the bird in 1 lb of butter
4) wrap the wings or wing tips with tin foil
5) set in my oven at 325 for 3 hours.
6) started basting at 15 minute intervals - with the amazing maple butter recipe above
7) removed from oven, tented in foil let sit for 30 mins
8) the drippings made a delicious maple butter gravy too!
Thank you for this recipe and guidelines.
Katie Crenshaw
Hi Monica. If you make the turkey as I do with the brine and then the baste, you would not want to add poultry seasoning. I promise, it will be plenty seasoned with those 2 combinations. It is amazing as is. I don't stuff my turkey. That will change the cooking process entirely. I make my dressing in a seperate pan. I have a fantastic family dressing recipe that I make. This is the link: https://www.aforkstale.com/granny-moores-dressing/. This is a Southern recipe from my husband's grandmother, so it is made different than how my Northern side of the family makes theirs.
Monica
I want to try your recipe. You don’t mention using any other seasonings, except the brine. Do you add pepper & poultry seasoning before you start cooking it? Also, what about stuffing the bird? Do you do that in a separate pan? Thank you for all this great info.
Bev Evans
learned a lot
Katie Crenshaw
I have never cooked it at that temperature. However, everything I read on the internet says it is fine to cook it long and slow at 250 degrees.
Robin Hubert
Have you ever cooked a turkey overnight? My sister-in-law says she cooks it at 250 degrees overnight but I think that is not hot enough to safely cook it.
What do you think?
Genevieve Peters
My first year cooking a whole turkey I'm usually a crown girl lol, to be honest I'm dreading it but will follow your recipe and instructions and keep my fingers crossed...... Wish me luck and Merry Christmas x
T Jones
Thank you so much Katie for this recipe! It was my first time cooking Thanksgiving dinner and your recipe was a HUGE success! Everyone loved it and was impressed. I will definitely be making turkeys with this recipe. With all the different recipes I searched yours was the best because of the full detail to brining and temperature. Thank you,thank you, thank you!!!
Yenwa
OMG I’m so excited. This article was super helpful. First time cooking a turkey and it turned out great.
Katie Crenshaw
If it is almost submersed, you can just turn it periodically making sure to keep the meatiest parts of the bird covered at all times. If it is not even close to covering it, then I would double the brine.
Janette
This is my first time cooking a turkey and this is the recipe I’m using! I’m super excited but I do have a question. Is the brine supposed to cover up the entire bird or is it okay if it doesn’t? I’m making an 8 pound turkey and I’m using the brine measurements posted on the recipe but it doesn’t cover the entire turkey. Please let me know! Thanks!!!
Katie Crenshaw
I would start off with one batch. I think it will be enough. It only takes 5 minutes to make. If you look like you need more, you can make another batch quick. Maple syrup can be expensive. This way you don't waste any extra if you do not need to.
Tony Z.
Hi Katie, love the turkey recipe! I made it last year and it was a hit! The turkey was gone, and I mean GONE, no left overs! I used the brine and brined it overnight. Wow, amazing! One question... getting a much larger bird this year and was wondering for the baste, should I double the ingredients? The bird this year is about 22 lbs. Thanks for this awesome EASY recipe!
Audrey
Hi, I’m definitely trying your tips! Just wondered about stuffing anything inside the turkey? Can I leave it empty?
Katie Crenshaw
Honestly, I would not use that pan for roasting your turkey. It may come out delicious... but I don't know. I assume this is the one with a lid? That kind of pan's sides are too high up for even cooking.It won't allow the air to circulate around the turkey correctly for even cooking.Instead it will more likely steam cook it. This will change the texture of the skin and possibly the meat. You can find a cheap turkey roasting pan on Amazon, Target, or Walmart. Here is one I found: https://www.target.com/p/ecolution-17-x12-roaster-black/-/A-14261438. This will do a good job. You will want to use the rack.This helps the bottom of the turkey cook and have that air circulate around it. It allows the juices to fall in the pan, rather than just having the turkey sit in all of the juices. Hope all of this helps.
Amy
Hello! This will be my first attempt at a Turkey and I am totally using your recipe and every tip you gave. One question.... i have one of those oval, black with white spots roasting pans that I am going to use. Should I put the lid on it while it cooks, or foil, or nothing at all? and also, do I put it on the wire rack that comes inside those pans?
Linda Mesic
I Love this recipe!!! I am going to use it just as directed. I'm cooking a 14.6 lb. turkey.
I don't see any herbs in this recipe, are the any that I should use?
Katie Crenshaw
325 degrees for approximately 15 minutes per pound
Liz
What a great article! I plan on applying all
Tips! I know the internal temperature should be around 180 when it’s done, but what Is the oven temp you cook your turkey at throughout?
Karen
Hi there! I’ve used this recipe to brine and cook my turkey for the last three years, and I even shared it with my mother for her to cook her turkey last year. It is simply amazing, and everyone always raves about how delicious the turkey is. I also use your maple butter glaze recipe! I’ve stopped by your page because I’m making my shopping list, and thought it’s high time I shared my appreciation. Thank you so much for sharing and making my turkey the star of the show every year!!
Katie Crenshaw
I only cover the turkey if it starts cooking too fast. If the turkey is very large, it will take longer to cook in the oven. Then the skin and/or breast may begin cooking too soon before the inside of the turkey is ready. In this case, I would cover the actual turkey breast area or any spots that is cooking too quickly (not the pan, you don’t want to steam it) with foil. I don’t do this until I notice it cooking too quickly. A smaller turkey most of the time doesn’t have this problem. If it isn’t browning too fast before the last hour, you won’t need the foil. The foil is the backup. The meat thermometer will let you know if only part of the turkey is cooking too fast.
The brine is salty. I imagine the juice from the brine will get in the stuffing as it cooks. It could be a disaster. I have never tried it that way. I do not recommend stuffing the bird. ESPECIALLY if this is your first time cooking Thanksgiving turkey. I personally would cook it separate. This is a great article explaining why it is not a good idea to stuff a turkey: https://www.delish.com/cooking/a50044/reasons-you-should-never-stuff-your-turkey/. I have a great “dressing recipe” which is stuffing cooked separately: https://www.aforkstale.com/granny-moores-dressing/. This is a Southern dressing. However, even if you want to make a more gourmet stuffing with fresh herbs, maybe fruit, and so forth, it will still be great cooking it separately. You are better off making or buying turkey broth and using it in your dressing. I promise you will be much happier not cooking the turkey and stuffing together.
Maxine
I may have missed it but do you cover the turkey while it is cooking or uncovered? Also would the stuffing be ok if I stuffed before cooking (after brining) We like our stuffing out of the bird. Thank you for the awesome tips I’m using this for sure.
Katie Crenshaw
The brine is salty. I imagine the juice from the brine will get in the stuffing as it cooks. It could be a disaster. I have never tried it that way. I do not recommend stuffing the bird. ESPECIALLY if this is your first time cooking Thanksgiving turkey. I personally would cook it seperate. This is a great article explaining why it is not a good idea to stuff a turkey: https://www.delish.com/cooking/a50044/reasons-you-should-never-stuff-your-turkey/. I have a great "dressing recipe" which is stuffing cooked separately: https://www.aforkstale.com/granny-moores-dressing/. This is a Southern dressing. However, even if you want to make a more gourmet stuffing with fresh herbs, maybe fruit, and so forth, it will still be great cooking it separately. You are better off making or buying turkey broth and using it in your dressing. I promise you will be much happier not cooking the turkey and stuffing together.
Marcy
Hello. Thank you for posting this easy to follow recipe. This is my first time cooking the thanksgiving turkey and I’m very nervous. I thought I would try brining since my mother never did that but my question is, since we plan on stuffing the turkey the night before, can I do that and still brine it or will it mess up the stuffing? Thank you for your time.
doris kelley
I'm 66 year-old and have tried everything to get the white meat to turn out juicy. I tried this for a family reunion and it was a huge hit. I'm usually not one to respond or comment but I just HAD to. It was that good. And BTW, I made the gravy with the pan drippings and the maple syrup (which I'm usually not fond of!) proved to be an interesting addition to this recipe. I loved it! Thank you!
Katie
I don't use margarine, so I can't be sure. However, I think it would work similarly.
Lynne
Katie, thank you SO much for sharing this and being so helpful and patient with all of us.
If I can’t use butter due to dairy allergies, can I use margarine instead? Or should I just use oil on the turkey instead of basting? Thanks again.
Rita U
If I don’t have maple syrup can I just use regular flavored syrup to do the basting with and the butter?
Katie
It it is a true turkey breast with the skin, then yes.
Consuelo Blanco
Can you cook a Butterball turkey breast just like this recipe?
Katie
Assuming the turkey breast still has the skin and bones, yes. You can do it the exact same way. Just pay attention to the lbs. You will want to adjust according to weight. If it doesn't have the skin and bones, it might be a turkey breast formed from cut pieces compressed together and it will not come out the same. I only point this out because I was tricked into purchasing one of these and it was not good at all... I am so glad your turkey came out for Thanksgiving. I am glad everyone enjoyed it. Thanks for sharing!
Consuelo B
Hello, First I wanted to tell you I followed the recipe exactly how it states. My concern was the SALT amount. But I still followed the recipe. And let me tell you my Thanksgiving turkey was amazing. Everyone was like oh my gosh! But now I have a question can I do the same thing for a turkey breast instead of a turkey? I don't want to cook a whole turkey for Christmas but I do want to make a turkey breast again. Please let me know?
Anita
So after Thanksgiving I was gifted a turkey. I realized I had to go ahead and learn and this was the perfect recipe for it. Thank you! I was wondering though what you’d recommend to make the gravy. Would you actually use the drippings or no since it has maple syrup?
Katie
The salt amount is correct. Brining is: "treating food with coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar." You will discard the brine after, not use it in the cooking. I don't cover my turkey or cook it in the bag. If the breast begins to cook faster than the rest of the turkey, just cover that area with foil until you baste. A disposable pan should work.
Jessica Kenagy
I'm excited to tru this as I prepare to make my first Turkey ever. Something that concerns me is the amount of salt. I set it says 0.75 cups isn't that 3/4 cups? I just think 3/4 cups of salt is excessive. did I miss something?
Also wondering if you bake in a bag or uncovered?
I also do not have a Turkey baking pan, I was going to use a disposable tin foil pan, wil that work the same?
Joe
I used these tips to cook my first turkey, and it had phenomenal results!
Katie
Honestly, sometimes the turkey just cooks faster than it should...That is why the thermometer is so crucial. You estimated your time correctly... I am just surprised it cooked that fast myself. Maybe Viking ovens cook faster in the convection? I have no idea. I am jealous you have a Viking oven, ha! ha! But seriously, the oven should tell you the temperature of the bird as it cooks. When you see it getting to about 155 degrees, you can start basting. I am glad it tasted delicious. That is the most important thing. Hope you are having great turkey sandwiches today.
Chris
Thank for the help I followed your steps and it worked great. I am a single dad 50+ I cooked for my to sons, I work to much and did everything at the last minute frozen turkey and all, it worked like you said. What do you have for clean up tips LOL Thanks
Tommytowne
I love the method and simple instructions. Followed them to the letter. I cooked a 16 pound free range turkey. I brined it in a brine bag, fully immersed, overnight. I put it in a Viking oven on the convection roast setting and preheated to 325 degrees. Used a thermometer probe that comes with the oven and set it to go off at 170 degrees. I assumed it would tak 3:45 to 4:00 hours to cook. I was surprised to hear the alarm after 1:45 hours. I assumed I didn’t get the probe just right. But when I opened the oven door the skin was a lightly charred black. I tested with another thermometer and found it truly was done. Never got a chance to baste it. We let it sit for 15 - 20 minutes and then tried the wing. Delicious. Still perplexed by cooking time. Wanted to be able to baste it and mother it till it looked like yours. Thought after 2:45 - 3:00 hours would be the soonest I’d need to check on it and start basting. Any thoughts?
Heidi
Made mine today using your page- turned out fantastic
Katie
You can flip the turkey half way through the brining and it will be fine.
Katie
The ice is added to the actual brine mixture inside the mix. It cools the liquid down so that it is not too hot to add to the turkey.
Katie
I would assume it would still taste good with those herbs added... You would add that after the brining to season your turkey while it is cooking. I have never personally added those seasonings in addition to my brine, so I can't guarantee it. But those flavors will not conflict with the apple juice flavor of the brine. I am not sure how it would taste with the baste if you choose to go that route...
Katie
You need to brine it at least 2 hours, but you can do it as long as 24 hours. The longer, the better. You cannot brine it in your sink. It needs to stay in your refrigerator. You have to keep the turkey refrigerated.
Nicole Nelson
Hi, amateur question here, but it says to take 2 hours 15 minutes to brine for 8#, I have a 15# Turkey, so should I brine for 4-4.5 hours? Also, can I just brine in my sink? I dont think I have anything that is big enough to marinate a 15# Turkey in
John Wagner
This is so amazing and I've got my turkey in the fridge soaking in the brine. I smoke turkey breast fore or five times a year and allways brine overnight. But for some reason I never thought about doing it with my Thanksgiving bird.
Your instructions are so clear. Everything I need to know is very easy to understand.
Thank you so much.
John Wagner. Plugjug farms California.
Telma
I know you said the brine is a marinade but can I still season the bird with sage, tyme and rosemary?
David
What is the ice for mix with brine mix or outside the bag/around the turkey? This is my first time doing this.
Sandy
Katie,
This is probably a dumb question but when bringing the turkey does it need to be completely covered because I am cooking a 15 lb and I doubled the recipe but it does not cover the whole turkey.
Katie
The turkey will not be sweet, but tender. The apple juice makes it really tender. The skin will be a little sweet. I don't think the turkey is salty at all... but it has plenty of flavor that you would not want to add any salt. Hope that makes sense? Maybe it has more of a salty flavor then if you didn't brine? I guess the same as if you salted your vegetables before serving versus not... but I wouldn't say it tastes salty, just flavorful. I am a salt fanatic, so I understand your love for salt. If you like salt too, you should check out my salt recipes!
Jennie amada
Thank you for your sharing, just make sure is this turkey taste sweet or salty? This is my first time cooking, my family love salty taste. I love your turkey receipt, but I don’t want the whole family down.
So confirm this with you.
Thank you!
Happy Thanksgiving.
Katie
Yes. Use foil baking pans that are specifically designed for roasting. Pick out one that isn't flimsy. Turkeys are heavy and juicy. They require a sturdier roasting pan, so buy a nicer disposable. You don't want your beautifully cooked turkey not he floor!I would also use a cookie sheet under the pan just incase there are some leaks or spillage from small holes you might not have seen.
Carol Gutierrez
Is it okay to cook the turkey in a big disposable foil pan? Will I need to place anything under the turkey if I do this?
Katie
Butterball says 325 degrees for a regular oven also.
Deana S
You state that you cook your turkey at 325 in a convection oven. If using a regular oven do I cook turkey at 325 or 350?
Katie
Yes, you can brine a butterball turkey.
Gail
I have already bought a Butterball turkey. Can it be brined?
Katie
Bre, you cook the turkey uncovered. The foil is only used to prevent the parts of the turkey from browning too quickly.... but basting does that also. If certain parts of the turkey cooks too quick, just cover those parts loosely with the foil until you baste. I have instructions in the post on how to baste the turkey.
Bre
Sorry could you please explain the part about covering the top of the turkey with foil? I am a bit confused. Do I cover the top of the turkey with foil as soon as it goes in the oven? Or do I wait to do that at a certain time?
Katie
Doug, I have never cooked a turkey in a cooking bag. I have ate turkey from other friends that have cooked it in the cooking bags and I did not like it as much...The meat texture is different. I also think it would be way too complicated to take it out of the cooking bag to baste it. The skin will be super soft and there would not be a great way to crisp it up from there. I do put a little olive oil and salt and pepper on my turkey's skin before cooking. Vegetable oil would be fine also. I don't use the foil. The foil is to protect the skin from overcooking which is also what the basting does. If for some reason the legs do cook too fast, you could cover them before you start basting and then remove the foil. I hope this helps.
Doug -- ignorantly trying to cook Thanksgiving dinner
Thanks for these tips. I have 2 small ovens and finding pans with racks are hard to find. 1.) Can I place in a cooking bag and then the last hour take it out to baste? 2.) If you suggest to put it on a rack, should we following Butterball's directions and put foil over the top and also, should we put vegetable oil on the outside at the beginning of cooking?
Amanda
Great tips! This is a super helpful article!
Nicole
This makes me want to try this right now! I love your tips and shall definitely be following your instructions for brining first, from now on!
Beth
I remember turkey like you do growing up! My Mom and my aunt would be an exhausted, frazzled mess and the turkey would be hideous! I have to try brining, I haven't done that yet! Thanks for the tips!
Ramona
What a great appetising recipe - wow, I love the way it looks - it is amazing. I normally marinade in bags and vacuum - it is quick and very efficient so you will not need a lot of marinade.
Great looking recipe for Christmas which is around the corner.
Julie @ Running in a Skirt
This is perfect for Thanksgiving! Looks like some great tips to make a turkey everyone will talk about for years to come.
Katie
Use a bucket, stainless steel pot, or a brining bag. Brining bags are hard to find, so I just added a link in the post to order from amazon if you don't have a pot or bucket that will work.
Tiffany
Hi Katie, this is my first time cooking a Turkey. I was wondering what kind of bag do you use for your brine, and do you add other seasonings?
karrie @ Tasty Ever After
Great tips for a perfect turkey!!! Pinning now so I'll be all ready for Thanksgiving!
Katie
I do not stuff my turkey… I also do not smother it in butter until the last hour when I put a maple butter glaze on it.
Debra Alvarez
Love this idea! This year will be my first time hosting Thansgiving . Question after you brine the turkey do you still smother it in butter and stuff the cavity?
Katie
Sarah, you roast the turkey at 325 degrees until the internal breast temperature reaches between 165 to 185. Good luck!
Katie
Maggie, I don't stuff my bird, so I can't give you an experienced answer to that question. However, I have friends that have stuffed their turkey with apples and oranges to keep it even more moist. They discarded the fruit once the turkey was cooked. They said the fruit made the turkey even juicier and a bit sweeter. I personally have not tried that.
Sarah
This will be my first go round hosting Thanksgiving, so forgive the novice question, but what temp do you cook your bird at?
Maggie
Hi! Thanks for the great tips! This looks amazing! Do you stuff your bird with stuffing or veggies or anything? If you do, does that alter the taste or how juicy the turkey turns out?
Katie
Trish, You don't want to baste until the last hour because the skin will darken too fast if you do it too early and eventually burn from the caramelizing of the sugar. If you baste in the last hour, it will have the beautiful skin you see pictured in my blog.
Trish
For the baste, would you apply to turkey before putting in the oven, and then baste with the juices in the pan for the hour? Or just wait to put baste on until the last hour? Would this recipe still work with a turkey bag? Sorry, first time hosting and I'm clueless! Sounds delicious and hopefully I don't mess it up!!
Katie
Hi Jade,
Yes, marinate the turkey in the brine in the refrigerator. For a 12 pound turkey, it would be okay to double the brine. I hope your turkey turns out amazing!
jade
Do you leave it brine in the fridge? And what would I do for a 12 pound turkey? Thanks going to try it