Turkey is one of the easiest birds to cook, yet it often feels intimidating because it’s the “star of the show” at the holiday table. With our tried-and-true method, you’ll end up with a beautifully golden bird that’s moist, flavorful, and perfect for a stunning presentation. Plus, the drippings make the best gravy ever.
To flavor the turkey from the inside out, fill the cavity with a generous handful of fresh herbs—such as thyme, rosemary, sage, and parsley—along with a quartered onion, a head of garlic (optional), and several halved Meyer lemons. Rub olive oil or butter over the skin, then season well with salt and pepper. We don’t recommend cooking the stuffing inside the bird.
Place the turkey on a rack in a roasting pan and roast in a preheated 350°F oven. Use the chart below to estimate cooking time.
| Weight of Bird | Roasting Time (Unstuffed) | Roasting Time (Stuffed) |
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
| 15 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
| 22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
Bake until the skin turns a light golden color, then cover the turkey loosely with a foil tent. During the final 45 minutes of roasting, remove the foil to allow the skin to brown beautifully. Basting isn’t necessary, though it can help achieve even browning.
The best way to test for doneness is by using a thermometer, not by the color of the skin. The turkey is ready when the thigh meat reaches 180°F and the breast meat reaches 170°F. Once done, remove the turkey from the oven and let it rest for 30 minutes. Loosely cover it with foil, then drape a large, clean bath towel over the pan to keep the bird warm and juicy.
If your turkey is stuffed, be sure to check the temperature of the dressing—it should reach 165°F in the center.
And don’t forget to save the carcass for soup stock! After dinner, slice off any remaining meat and refrigerate it. The bones and drippings can be frozen to make a rich, flavorful broth for soups or stews.
CHEF’S NOTES:
We don’t recommend cooking stuffing inside the turkey. If you prefer to stay traditional, use a small bird—otherwise, by the time the stuffing reaches 165°F, the turkey meat will likely be overcooked and dry. Instead, bake your dressing in a separate casserole dish and baste it with a few spoonfuls of turkey drippings for incredible flavor. It’s so much better!
