How to Cook a Turkey

How to Cook a Turkey

17
Chef John 22088

"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."
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Ingredients

3 h 45 m servings 355 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 45.5 g
  • 91%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place onion, celery, and carrot in a large, shallow roasting pan.
  3. Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.
  4. Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
  5. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
  6. Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.
  7. Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
  8. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.

Footnotes

  • Cook's Note:
  • Be sure you buy a meat thermometer before Thanksgiving; it will be the most important tool in the kitchen that day.

Reviews

17

I recommend this recipe to anyone who wants an easy, delicious bird. This recipe turned out great for me... I followed it exactly.

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!!

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!

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. ...

Excellent! My new stand by

Great video! For those of us that have been cruising by while Mom made the Turkey each year and all of a sudden it's our turn and we haven't got a clue.

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 Thanksg...

Easy -- made my first turkey a success!

Awesome recipe. My first time cooking a turkey and it came out great, very moist and tasty.