"The biggest myth in all of American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared, this will work! There is nothing to fear but the fear of dry turkey itself." — Chef John
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onion, coarsely chopped
celery, coarsely chopped
carrot, coarsely chopped
1 (12 pound)
whole turkey, neck and giblets reserved
ground black pepper
chopped fresh sage
Thank You, Thank you, thank you!!! This is an excellent recipe!! Simple, but simply perfection!! The bird is so moist, and no fuss with brining!!
I recommend this recipe to anyone who
wants an easy, delicious bird.
This recipe turned out great for me...
I followed it exactly.
Made a delayed Thanksgiving Dinner today....Absolutely the best Turkey Ever!! So moist and flavorful. Try this recipe and drain the juices and add chicken stock to make the gravy at the end. You will not be sorry.
This was my first year cooking a turkey from scratch. The recipe is flexible but the technique that he explains in the video made this year a complete 100% success! Thanks Chef John!
I followed the video presentation of this recipe, it is slightly different to the written one. I am from Australia,and I am visiting family over here. I cooked the turkey yesterday for Thanksgiving. It was so amazing, it turned out beautifully, I have never tasted something so juicy and flavor some. Thank you Chef John for sharing this recipe. Wendy from Australia
Awesome recipe. My first time cooking a turkey and it came out great, very moist and tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Cook a Turkey
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 155
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