How to Cook the Perfect Turkey: Step-by-Step Guide

In 2014, I found the perfect recipe for cooking a turkey. It is so perfect, that I have used it every year since! It is simple, to the point, and truly cooks the perfect turkey every time! And today, I am sharing it with you!

Follow below if you too would like to serve a juicy, mouth watering, perfectly cooked turkey! And the best part, it does not involve any hazardous deep frying, or extensive cleanup! Plus you will know the exact time your turkey will be ready to serve!

*Please note this recipe is best for turkeys that weigh 20 lbs. or less.

Temperature

Step one, the temperature in your oven must be correct. Be sure to test before Thanksgiving. Simply preheat your oven to 250 degrees and test the temperature with a cooking thermometer.

Thaw and Clean

Step two, be sure your turkey has been safely thawed and cleaned. The only safe way to thaw a turkey is to place it in the refrigerator. Other ways to thaw, are not safe because of the possible growth of bacteria and contamination. The guide lines listed are for the refrigerator method.

Remember to remove your turkey from the refrigerator one hour before you plan to start cooking. This gives the turkey time to reach room temperature.

Prepare

Step three, be sure to remove the neck and the giblets. New, aspiring chefs may not be aware that the neck and giblets are tucked inside the cavity of the bird. These need to be removed before cooking.

Weight + Cook Time

Step four, it is crucial to know the exact weight of the turkey excluding the giblets and the ice. Fresh turkeys may have ice tucked in the cavity to keep them cold. Be sure to check before you weigh your turkey.

Position

Step five, adjust the rack position inside the oven. Use the middle rack for turkeys 20 lbs. and under. Use the neck rack down for turkeys that weigh more than 20 lbs.

Preheat + Prepare

Step six, preheat the oven to 475°F (This is not a typo!)

Step seven, Melt 3-4 tablespoons of butter. Whisk in a pinch of rosemary and thyme seasonings (these can be chopped fresh spices or dried seasonings). Do not butter the skin. Rather, gently separate the skin from the breast but do not remove it. Next, place your hand between the skin and the breast to create space. Drizzle the melted butter and seasonings in between.

If this seems incredibly uncomfortable, feel free to wear a rubber glove.

Lightly salt and pepper the outside of the skin for a crisp exterior.

Do not place stuffing inside the cavity of the turkey! Doing so will play havoc with cook time and has also been recognized as a health hazard. Plan to cook your stuffing separately in a casserole dish.

Ready. Set. Action!

Step eight, Place your turkey in a roasting pan. Put it in the oven preheated to 475° F for 20 minutes uncovered. Position the turkey breast side up. This makes it is easier to insert the thermometer into the thickest part of the turkey breast.

After 20 minutes, do not open the door to the oven. Simply reduce the oven temperature to 250° F. (Again, not a typo!) This allows for a slow cooked turkey.

Math

Step nine, cook the turkey for 20 more minutes at 250° F for each pound. Start counting the 20 minutes per pound after turning the oven down to 250° F. Do not wait for the oven to cool down to start. If you would like to cover your turkey, use a lid or aluminum foil. You may cover the turkey after the oven temperature has been reduced for 20 minutes or more.

Math Example

14 pound turkey is cooked at 475° F for 20 minutes. Then reduced to 250° F for 280 minutes (20 min/lb). This equals 4 hours and 40 minutes, for a total cook time of 5 hours.

If dinner is at 6:00 pm on Thanksgiving… Thaw the 14 pound turkey in the fridge for 3 to 4 days in advance. Then, remove from the refrigerator at 11:00 am to acclimate to room temperature and prepare. At noon, place it in the oven at 475° F for 20 minutes. At 12:20 pm reduce the oven to 250° F and cook for 4 hrs and 20 min.

Important Reminders

Every time the oven door is opened, the oven looses heat and can play havoc on cook times. Avoid opening the oven door and use an electronic meat thermometer.

Fresh turkeys are known to cook faster than frozen turkeys. Do not overcook! Be sure to monitor your turkey about 2/3 of the way through cook time.

Many variables come into play when cooking turkey. The only way to be sure a turkey is fully cooked is by checking the internal temperature. A quality meat thermometer is key. The interior breast meat should be 170° F and thigh meat should be 180° F.

Higher elevations can increase cook times. Unfortunately, there is no way to know exactly how much longer. If you live at higher elevations, check the temperature to be sure the turkey is safe to consume.

Enjoy

Step ten, enjoy! Once the turkey is fully cooked, remove from the oven and let it rest. Ideally, a turkey should rest uncovered for 20 minutes before carving. This allows the juices to redistribute making the turkey more juicy and a little easier to carve.