How to Cook the Perfect Turkey and Gravy

Everything you need to know about buying and cooking a Thanksgiving turkey.

Cooking a turkey for the holidays can be stressful. I only cook one once a year, and it takes so much longer than the smaller chickens I’m used to working with. Add the pressure of getting it right (you only get one shot, and you’re serving a crowd!) and it’s a lot. So I put together this easy, nearly foolproof guide on how to cook a turkey. It works with any bird, big or small, brined or unbrined, organic, free-range, you name it. You’ll end up with gorgeous crispy skin and tender, juicy meat, plus a pot of homemade turkey gravy to go with it. You just have to pay attention to a few details.

Why You’ll Love This Roast Turkey Recipe

• It’s easy. Once you know how to roast a turkey, it’s really not that different from roasting a chicken. It’s just bigger.
• It’s healthy-ish. I rub the bird with olive oil, season it with herbs, and use low-sodium broth, so you get tons of flavor without a ton of extras.
• It’s flavorful. A simple dry rub turkey seasoning and a few aromatics do all the heavy lifting.
• The turkey stays juicy. No basting required. This is my go-to for juicy roast turkey with crispy skin.
• You get gravy for free. The turkey and gravy recipe is all in one, and the easy turkey gravy comes together while the bird roasts.

How to Thaw a Thanksgiving Turkey

Before you learn how to cook a turkey, you have to know how to thaw one. I recommend buying a frozen turkey. I can barely tell the difference between fresh and frozen when it comes to flavor, and frozen is significantly cheaper. Plus, “fresh” just means the bird has never been frozen. It could be several days old by the time you see it at the grocery store.

In the refrigerator, a frozen turkey needs about 24 hours for every four pounds. So a 16-pound turkey takes about four days to thaw. It goes quicker in cold water: 30 minutes per pound, so that same 16-pound turkey takes about eight hours. The drawback is that the USDA recommends changing the water every 30 minutes to keep the turkey at safe temperatures.

There’s a third option, too. In a video on Facebook, Alton Brown shared that you can brine and thaw a turkey at the same time. Start with a completely frozen turkey and take it out of the bag. Drop it into a container with your wet brine (more on that in a moment). Combined with the salt, the frozen turkey keeps the water cold enough to thaw the bird safely outside the refrigerator. Just put a lid on the container and let it sit for two days.

I always use a probe thermometer anytime I’m thawing outside the fridge. You want the water temperature to stay at or below 40°F, so add ice as needed.

How to Brine a Thanksgiving Turkey

First things first: you don’t have to brine your Thanksgiving turkey. My method works with brined and unbrined birds. That said, brining is an easy way to infuse the turkey with flavor and extra moisture. It tastes better, and it helps protect the lean white meat from drying out as it cooks.

Wet Brine

A wet brine is the classic version made with water and salt. You can add other ingredients like sugar, apple cider, seasonings, and aromatic vegetables, but those only season the outside of the turkey. That’s why I keep it simple with salt and water. You can always add flavor with a dry rub after the turkey brines.

If your bird is still frozen, or you have room in the refrigerator, try this super simple wet brine:

1. Dissolve 1-1/2 cups of kosher salt (or 1 cup of table salt) into 6 quarts of water. You shouldn’t need any heat. Just keep stirring until it’s all incorporated.
2. Remove the turkey from the packaging. Save the neck and giblets for making stock or gravy.
3. Place the turkey in a large oven bag set inside a stockpot. Pour the salted water over the turkey.
4. Add more cold water as needed until the turkey is completely submerged. Weigh it down with a bowl if you need to.
5. Let the turkey brine in the refrigerator for 12 to 24 hours.
6. Remove the turkey from the brine (no need to rinse if you didn’t go past 24 hours) and pat it dry with paper towels.
7. For crispier skin, let the turkey sit uncovered in the refrigerator for an additional 24 hours.

Dry Brine

A dry brine doesn’t involve any water, so it takes up much less room in the fridge. Rubbing salt over the turkey pulls out the natural juices from the meat, which creates a more flavorful, turkey-flavored brine.

If your bird is completely thawed and you don’t have space for a stockpot, here’s my easy dry brine:

1. Remove the turkey from the packaging. Save the neck and giblets for making stock or gravy.
2. Place the turkey on a large baking sheet lined with a rack to keep it elevated.
3. You’ll need one tablespoon of kosher salt for every two pounds of turkey. For a 16-pound bird, that’s 1/2 cup (8 tablespoons). Feel free to mix the salt with other seasonings like thyme, rosemary, black pepper, or ground chilies.
4. Sprinkle the salt over the meat, rubbing it inside and out. You may not need all of it. The turkey should be well covered but not caked.
5. Let the turkey brine in the refrigerator, uncovered, for 12 to 24 hours.
6. Pat the turkey dry with paper towels. There’s no need to wash off the dry brine.

How to Season a Turkey: Dry Rub Recipe

There are so many ways to season a Thanksgiving turkey. If you brined yours, you won’t need any extra salt, so be careful not to use a store-bought rub that contains salt.

For a good all-purpose dry rub, I combine:

• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

If you want a little spice, add some chili powder or smoky ground paprika to the mix.

Ingredients Needed

• 1 whole turkey, thawed if frozen
• Olive oil or melted coconut oil, for rubbing the turkey
• Dry rub (see the recipe above)
• Onion, celery, carrots, garlic cloves, and lemon or orange wedges, chopped (optional)
• 2 cups low-sodium chicken broth

For the turkey gravy:

• Neck, giblets, and gizzards
• 3 1/2 cups low-sodium chicken broth
• 1 teaspoon dry rub (use the recipe above under “How to Season a Turkey,” or make your own mix!)
• 1/4 cup flour

How to Roast a Turkey

The most important thing to remember is that roasting a turkey isn’t all that different from cooking a chicken. It’s much larger, so it takes longer, but the same general principles apply. So try not to stress about it!

1. Preheat the oven to 450°F.
2. Take the turkey out of the fridge while the oven preheats. If you didn’t brine it, remove it from the packaging and save the neck, giblets, and gizzards for making gravy and stock.
3. Set the turkey breast-side up on a roasting rack inside a roasting pan. Tuck the wings behind the turkey and tie the legs together so it cooks more evenly.
4. Rub the skin all over with olive oil or melted coconut oil. Season with the dry rub (save 1 teaspoon for the gravy) as desired. Don’t add any extra salt if you brined. Stuff the cavity with lemon or orange wedges, a few garlic cloves, or a quartered onion, if you like.
5. Probe the deepest part of the thigh or breast with a probe thermometer, wiggling it lightly to make sure it didn’t hit bone.
6. Place the onion, carrots, and celery along the bottom of the roasting pan under the turkey, and pour in the broth. This turkey roasting pan setup keeps the drippings from scorching.
7. Slide the turkey into the oven with the legs toward the back. The back of the oven is generally warmer, which gives the dark meat the extra heat it needs to reach its higher temperature.
8. Turn the heat down to 325°F. Roast for 3 to 4 hours, depending on the turkey’s weight, until the probe thermometer reads 170°F in the thigh or 160°F in the breast.
9. Resist the urge to open the oven while the turkey roasts. It doesn’t need to be basted, and opening the door lets out heat and adds cooking time.
10. Save the drippings for the gravy and let the turkey rest for at least 30 minutes before carving.

How to Make Easy Turkey Gravy from Drippings

This is how to make gravy with turkey giblets, and it’s the part I look forward to most. The neck, giblets, and gizzards simmer into a rich stock while the turkey roasts, and the drippings finish it off.

1. While the turkey is cooking, add the neck, giblets, gizzards, broth, and 1 teaspoon of dry rub to a pot and simmer for 1 hour.
2. Remove the neck, giblets, and gizzards and discard them.
3. When the turkey is done, add enough drippings to the stock to make 4 cups. Add more broth if you need it.
4. Add the flour and whisk until smooth with no lumps.
5. Put the pot back on the burner and bring it to a boil. Reduce the heat and simmer until the gravy is as thick as you like.

That’s it! Homemade turkey gravy is way easier than it looks.

Ingredient Swaps and Additions

• Oil: Olive oil and melted coconut oil both work for rubbing the skin. I’ve also had good luck with melted butter if that’s what you have.
• Aromatics: Swap the lemon or orange wedges for fresh thyme, rosemary, or sage sprigs. A halved head of garlic is great in the cavity too.
• Rub: Add chili powder or smoked paprika to the dry rub for a little heat and color.
• Broth: Homemade turkey stock or low-sodium vegetable broth works in place of chicken broth.
• Gravy thickener: To make it gluten-free, whisk a couple of tablespoons of cornstarch into cold water and stir it into the simmering gravy in place of the flour.

Make-Ahead Oven Roasted Turkey

You can always cook the turkey a day in advance. Follow the instructions above and let it cool for about 30 minutes. Then carve it and store it, covered, in the fridge overnight. The next day, let the turkey come to room temperature for about 30 minutes while the oven preheats. Spoon some drippings or broth over the turkey to keep it moist as it reheats. Heat it in the roasting pan, covered with aluminum foil, in a 350°F oven until it reaches 165°F.

Turkey and Gravy Recipe FAQs

Before you start roasting, here are the questions I get asked the most. If I missed anything important, leave me a comment!

Should you cook stuffing inside a turkey?

I recommend cooking your turkey unstuffed. Stuffing can be unsafe to eat if it doesn’t reach 165°F, and the turkey may overcook and dry out by the time it does. Cook your stuffing on the side instead, and use homemade turkey stock to give it that classic flavor.

How much turkey do I need?

Aim for about one pound of uncooked turkey per person when you’re serving a smaller bird. Larger turkeys have larger bones, so plan on closer to 1-1/2 pounds per person. If you want leftovers, aim high.

Do you have to cook a turkey right after brining?

Brining usually takes 12 to 24 hours, but you don’t have to cook the turkey right away. A thawed turkey is good in the refrigerator for up to four days. You can leave a brined turkey uncovered in the fridge for up to 24 hours. After that, cover it lightly with plastic wrap so it doesn’t dry out too much. If you bought a fresh turkey, check the date on the label and cook it before that date passes.

How long do I cook a turkey?

How long to cook a turkey depends on its weight. In a 325°F oven, a whole turkey generally takes 14 to 16 minutes per pound, so a 16-pound turkey takes between 3-1/2 and 4-1/2 hours. Starting the bird in a hotter oven, like I do in the recipe above, crisps up the skin. If you’re cooking a turkey breast, plan on one to two hours total. Turkey legs and wings take about 1-1/2 to 2-1/2 hours, depending on their size.

What is the right turkey cooking temperature?

The very best way to know when your turkey is done is a probe thermometer. It lets you monitor the temperature without opening the oven door, so you know (not guess) when it’s finished. Probe the thickest part of the thigh or breast, wiggling it lightly to make sure it’s not touching bone. The bird is done when the thigh reaches 170°F or the breast reaches 160°F. The temperature will climb another 5°F as the turkey rests.

Do I really need to rest the turkey?

Yes, you really do. Meat releases a ton of juices as it cooks. If you cut into the bird right away, those juices end up on the cutting board and the turkey tastes drier than it should. Give it at least 30 minutes so the juices can redistribute. You can rest it for up to an hour and it will still be warm enough to serve. If you’re resting it longer than 30 minutes, feel free to tent it with aluminum foil.

Side Dishes to Serve with Your Turkey

A great turkey needs great sides. These are my favorites for rounding out the table, from a comforting stuffing to creamy potatoes and a little something green. They all play nicely with this oven roasted turkey and its gravy.

• Cast Iron Ezekiel Bread Stuffing (Healthy & Easy) (pictured above)
• Surprisingly Healthy Buttermilk Mashed Potatoes
• Slow Cooker Sweet & Savory Sweet Potatoes
• Smoky Maple Brussels Sprouts
• Cast Iron Skillet Cornbread Stuffing

Final Thoughts

Now you know how to cook a turkey, from thawing and brining to seasoning, roasting, and whipping up gravy. Keep a probe thermometer handy, skip the basting, and give the bird a good rest before carving. Do those things, and you’ll have a juicy roast turkey and a pot of gravy that your whole crowd will love. Try not to stress it too much. You’ve got this!

More Main Course Ideas

Looking for another centerpiece, or want to serve a couple of mains for a bigger crowd? Here are more of my favorite holiday main dishes, from turkey with a different twist to a glazed ham.

• Herb Rubbed Turkey
• Orange Glazed Herb Turkey 
• Easiest Glazed Ham (pictured above)
• Slow Cooker Herb Crusted Turkey Breast Recipe  
• Cajun Roast Turkey 

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