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How to Cook The Perfect Turkey – 5 Simple Tips For A Juicy Turkey

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Are you thinking about cooking a turkey this year? Here’s how to cook the perfect turkey in just 5 simple easy to follow steps. Your turkey will be so good, you will want to cook it all year!

How to Cook The Perfect Turkey - 5 Simple Tips For A Juicy Turkey

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. The end result of this stressful, labor-intensive turkey didn’t always go well either. Quite frankly, I always thought the turkey was a plain, boring, dry meat that I would prefer not to eat other than for tradition sake.  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,  today I am sharing with you how to cook the perfect turkey in five easy to follow steps. Now you can “Gobble, Gobble” a beautiful, moist, flavorful turkey too!

How to Cook The Perfect Turkey

How to Cook The Perfect Turkey

First Tip – 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.  Thawing your turkey out is probably the most crucial part of cooking your turkey. There is NO buying a 20lb turkey the night before Thanksgiving, then waking up that morning to cook it for lunch or dinner. It takes 24 hours for every 4lbs of turkey, so keep that in mind when purchasing your turkey. If you don’t have the time or the room in your refrigerator to thaw the turkey for days, you will need a smaller turkey.

You can also cold water thaw it. 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.

tips for cooking turkey

*This post contains affiliate links.

Second Tip – BRINE YOUR TURKEY

I had never heard of brining a turkey. My grandmother never brined her turkey. My mother never brined her turkey. And my husband’s mother never brined her turkey. Then years ago I came across a magazine called Cuisine at Home. This magazine is BRILLIANT for giving fantastic tips, how to’s, and recipes.  I love, love, love this magazine. I have learned so many cooking techniques from it.  In particular, my favorite Issue No. 36 December 2002 has fabulous recipes and instructions for cooking a turkey breast. I have used this issue so much, the articles are colored in food stains, and the pages have become wilted from use. No worries, it is not so damaged that it can’t be still used. I have adapted the recipes for cooking my whole turkey.  From this magazine, I found this wonderful brine recipe.

Why brine? It 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.

What to use to brine your turkey? Brine your turkey in a stainless steel pot, bucket, or a brining bag such as Brining Bag, 3 Pack, Extra Large Brine Bag BPA Free Heavy Duty Gusseted Resealable 24″ x 20″ Bag for Turkey (30 Pound Max), Wild Game, Ham, Deer, Roast, Jerky, Fish, Marinade, Made in USA. 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.

Discard the brine. You do not use the brine in your cooking. It is just to tenderize and flavor the turkey.

Once you’ve mastered this step, you’re well on your way to learning how to cook the perfect turkey.

Print Recipe
4.92 from 23 votes

Five Tips to Cooking a Perfect, Juicy Turkey

Brine enhances the flavor of your turkey and most importantly, it keeps that bird moist!
Prep Time2 hrs 15 mins
Total Time2 hrs 15 mins
Course: Brine for a Turykey
Cuisine: American
Keyword: brine, turkey brine
Servings: 8 lb turkey
Calories: 80kcal
Author: Cuisine at Home

Ingredients

  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 cups hot water
  • 2 cups apple juice
  • 4 cups ice

Instructions

  • Dissolve salt and brown sugar in hot water.
  • Stir in apple juice and ice.
  • Submerge turkey in brine for 2 or more hours in the refrigerator.

Notes

*Brine your bird for at least 2 hours. I often brine my bird overnight.
**This recipe is for an 8lb turkey. Adjust and double to the size of turkey.

Nutrition

Calories: 80kcal | Carbohydrates: 20g | Sodium: 7080mg | Potassium: 80mg | Sugar: 19g | Vitamin C: 0.7% | Calcium: 2.1% | Iron: 1.3%

Third Tip – USE A MEAT THERMOMETER

Look, you are dealing with a BIG bird and estimating baking time based on the size of that 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. People will argue about what temperature you want to cook the bird.  I have seen everything between 165 degrees to 185 degrees. We don’t take chances in our house. I have a convection oven and I cook it until it reaches 180. My bird has always been fully cooked and fully juicy. You can cook it to the temperature you are comfortable with. Keep in mind it will cook a little more as it rests, which brings me to my fourth tip in how to cook the perfect turkey.

It would be best to use a leave-in oven-safe thermometer so that you don’t have to keep poking the turkey’s skin and letting out that beautiful juice. 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. I have a convection oven that comes with a thermometer that attaches to the oven that I use. If you have a convection oven, use the thermometer it comes with.

basting a turkey

Fourth Tip – BASTE YOUR TURKEY

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 that same issue of Cuisine at Home.  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!

baste recipe

 

For the Baste:

1/4 cup maple syrup

1/4 cup of melted butter

Mix butter and syrup together. Baste the turkey the last hour every 15 minutes.

VERY IMPORTANT, if you are trying to learn how to make the perfect turkey… you must:

Fifth Tip – LET IT 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.  Also, resting allows the meat to firm back up a bit, allowing it to be easier for carving.

turkey brine recipe

Follow these 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!!

Check out my dressing recipes to go along with your turkey! Granny Moore’s Dressing, Cranberry Apple Casserole, and Southern Crockpot Green Beans and Potatoes .

5 Tips for Cooking a Perfect, Juicy Turkey

5 Tips for Cooking a Perfect, Juicy Turkey
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Comments

  2. All your tips are so right on! I totally agree, cooking a turkey shouldn’t be scarey! I’ve always found it weird that people approach it with such hesitation and fear… i mean, it’s just a big chicken! And we all know most people out there cook chicken for dinner all the time. #enigma Your tips are all ones I follow, so I’m happy to hear I cook my turkey in A Forks Tale approved manner! 😉 pinning this to my Thanksgiving board! Cheers and warm wishes for a beautiful Turkey Day!!

  4. These are fantastic tips! There’s so much conflicting advice out there when it comes to turkeys, but you made it really straightforward and easy. Despite all the arguing people do about it, it really doesn’t have to be so hard! 🙂

  8. Do you leave it brine in the fridge? And what would I do for a 12 pound turkey? Thanks going to try it

  9. 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!

  10. How do you submerge an 8# turkey in just 8 cups of liquid to brine? This hardly seam like enough liquid. Did I miss something?

  11. Susan, if your turkey is big, you may have to double it. I usually double the recipe. I put the turkey in a bag and submerge it in the brine. Doubling the recipe has always worked for me.

  12. 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!!

  13. 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.

  15. I cover my turkey directly on the turkey on the areas that are cooking too fast than the others. You may not have to do this at all if it is a smaller turkey, but if you do see it cooking too fast in certain areas, cover that specific area with foil. On the last hour, I remove the tinfoil completely.

  17. 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?

  19. This will be my first go round hosting Thanksgiving, so forgive the novice question, but what temp do you cook your bird at?

  21. 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.

  24. 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?

  26. Have you brined a turkey that was frozen and already had the solution injected when you bought it? I want to try your tips for Thanksgiving but, don’t want to ruin the turkey if I am not suppose to brine it since it was pre-injected.
    Thank you!

  29. This will be my first year making a turkey and your tips are so helpful! As far as brining overnight is it possible to OVERbrine? Also do I rinse the turkey once I’m ready to roast?

  35. You can pepper it if you want…. but the brine already salts it, so do not add more salt. If you baste it in the end with my recipe, that will add all the yummy outer flavor you will need.
    I have a convection oven that I open roast my turkey in. I follow the directions for the settings for my convection oven to cook the turkey paying attention to the meat thermometer. For a regular oven, Butterball suggests open roasting at 325 degrees. Hope this helps.

  37. I wouldn’t…. You could buy turkey broth…. I also use the neck bone to create a broth. I just boil it in water with seasonings. Then discard the neck bone. I use that broth to make my gravy. You can also remove some of the turkey juices before basting if you want. I just wouldn’t do it after.

  38. Interesting idea to basting turkey with butter and maple syrup. We are going to try. We basted our turkey with it own juices and little broth. Thank you!

  42. Hi Katie, do you cover the turkey up with foil before you put it in oven? Thank you!
    Jessie

  43. I usually don’t cover the turkey with foil at all. However, if it is a big bird, sometimes the skin will cook a little faster then you want it to. Roast your turkey and if the skin begins cooking too fast before you are ready to begin basting, loosely cover the breast and drumsticks with foil. You can put a little olive oil or butter on the skin when you first begin roasting it along with salt and pepper, but you don’t want to start out with covering it with foil. You also do not want to cover the whole pan with foil or it will steam the turkey. When you are ready to baste, you can remove the foil. You will baste every 15 minutes on the last hour to keep it from drying out, but also to brown it.

  45. 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?

  46. 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.

  48. 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.

  49. 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!

  50. 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!

  52. 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?

  53. You keep saying in the last hour to baste. What is the estimated cook time? I’d hate to baste too soon and burn it or baste to late and over cook it. First time trying to cook the turkey for a small group of friends so I’m going to buy an 8 pound. I also understand that cooking temperature is recommended 325 degrees and an internal is recommended 165 to 185 degrees.

  54. Jessica, the estimated cooking time is based on the size of your turkey. It is approximately 15 minutes per lb. I cook my turkey in a convection oven at 325 degrees.

  55. 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.

  56. 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?

  57. 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.

  62. I have a 10 lb turkey but it says added salt and sugar and Turkey broth. OK to brine this bird or would u cut down on amount of salt. My brother bought the bird. I wouldn’t have picked it because of that.

  64. Wait, I’m confused. I’ve read through all of your comments and see the following:

    “I cover my turkey directly on the turkey with tinfoil, just covering the exposed top areas so the skin doesn’t cook too quickly. On the last hour, I remove the tinfoil completely.”

    “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.”

    Just to be completely clear, are you saying that you only put foil on during the cooking process if you notice that the skin is cooking too quickly and remove it for the last hour while basting? Otherwise you cook it without foil?

    I’m a novice here trying to figure out how not to screw up Thanksgiving for the entire family. 🙂

  65. Also a followup:

    If I’m brining the turkey, do I..
    (a) Baste with olive oil prior to cooking?
    (b) Baste with butter in the last hour?
    (c) Both
    (d) Neither

  66. Yes. I am sorry for the confusion. 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.

  67. Basting is moistening the surface of roasting meat, poultry or other items, with pan drippings, stock, butter or some other liquid. Therefore, you do this while it is cooking. If you want to add olive oil prior to cooking it, there is nothing wrong with that. However, you definitely wait to baste the turkey the last hour. So either do both, or just baste…

  68. Katie,
    I can’t wait to try this recipe, but just want to make sure I don’t leave anything out. So after brining the turkey I don’t need to put anymore seasonings on it before I start roasting it, correct? I hope my turkey looks as delicious as yours.

    Thanks
    Sandy

  69. Yes, you don’t need any seasonings. You will not need any salt because of the brine. You are welcome to add fresh ground pepper if you wish, but it isn’t necessary. I am sure your turkey will be fantastic! Good luck!

  70. 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?

  72. 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?

  73. 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.

  74. My grandmother always cooked her turkey in a roasting pan. Can you use a roasting pan for this receipe?

  76. 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.

  77. I noticed in the picture with the meat thermometer in it where do I get a meat thermometer like that the one I have is just when you stick in and take back out the one you have a picture of has some kind of a wire or something on it.

  79. Yes. If you have a large enough container, you can put it in that. Some people use buckets. It does have to fit in the refrigerator and will need to be covered.

  80. 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!

  81. I have a convection oven, so it comes with a meat thermometer that attaches to the oven. I just added a thermometer suggestion that is oven safe in my post that you can follow the link to and order on Amazon. But I am sure you can find one at a Bed Bath and Beyond or a store with a good cooking section.

  82. I know the same questions have been asked in so many different ways…discard the brine & put a little water in the roasting pan before baking? & I can use the broth to make my gravy later? the only other question I have is my roasting pan is not big enough for my turkey. can I use the insert from my Rival roaster oven in my regular oven? or can I just cook the turkey in the roaster on 325 for same amount of time? or maybe a little longer?

  83. Definitely discard the brine. You DO NOT USE THE BRINE in cooking!! I do not add any liquid to my roasting pan. The natural turkey juices will drip into the pan and that is what I would make gravy from. I am not familiar with the Rival roaster, so I have no idea if you can use it. I would suggest a disposable foil pan if you don’t want to invest in buying a larger roasting pan. The broiler pan that came with your oven or a cookie sheet with raised sides can work also, but it isn’t ideal. The pan is really there to catch the juice and drippings, so the raised edges are the most important part. You will need something to raise the turkey off the pan a bit also to circulate the air under the turkey and prevent the bottom from becoming too soggy; ideally with a rack. If you don’t have a rack, you can layer a few vegetables on the bottom to rest your turkey on such as carrots or onions.

  84. So did you not use any other seasonings? Only the brine and the maple syrup/butter baste? This is my first year making a turkey and I’m nervous. Lol.

  85. I was just wondering before basting the last hour could I drain the drippings to use for gravy? I don’t know if the brine would affect the taste of the gravy? Thank you!

  88. 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.

  89. What is the ice for mix with brine mix or outside the bag/around the turkey? This is my first time doing this.

  91. 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.

  92. 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

  94. 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.

  95. 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…

  96. 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.

  101. 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?

  102. 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

  103. 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.

  104. You are so kind to answer each and every variation of the same question! I am impressed. Bless your heart and may your year be overflowing with blessings. Thanks for the recipe 😊🦃

  108. 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?

  109. 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.

  110. 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?

  111. You would not want to use the pan drippings because of the maple syrup. You can make broth from cooking the neck bone in water. Then remove the neck bone and use that broth. Or you could remove some of the broth from the pan before you start your baste.

  112. 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?

  113. 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!

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