How to Cook the Perfect Thanksgiving Turkey

The turkey is the centerpiece of most Thanksgiving tables, and cooking it well is equal parts science and tradition. This guide walks through every step for a bird that is juicy inside and golden outside.

Step 1: Brine the Turkey

A wet brine of salt, water, sugar, and aromatics (bay, peppercorns, citrus) for 12–24 hours keeps the meat moist. Use about 1 cup kosher salt per gallon of water, keep it cold, and rinse before roasting.

Step 2: Dry and Season

Pat the turkey completely dry and let it sit uncovered in the fridge for a few hours. This dries the skin for crispness. Rub with softened butter under and over the skin, then season generously with salt, pepper, and herbs.

Step 3: Roast Low and Slow

Roast at 325°F (165°C), about 13–15 minutes per pound, until a thermometer in the thickest part of the thigh reads 165°F (74°C). Tent with foil if the skin browns too quickly. Baste once or twice for extra flavor.

Step 4: Rest, Then Carve

Rest the turkey loosely tented for at least 20–30 minutes before carving. This redistributes the juices. Carve against the grain and serve with the pan drippings turned into gravy.