Juicy Thanksgiving Turkey

My 5 Secrets for the Juiciest Turkey You’ll Ever Roast

I’ve tested every turkey method out there, from slathering with butter (my old technique!) to constant basting, no basting, stuffing the cavity, leaving it empty, high-temp roasts, low-and-slow roasts… you name it, I’ve tried it. After all that experimentation, I can confidently say these are the five techniques you’ll want in your back pocket. They work. Every. Single. Time.

1. Ditch the Roasting Rack in Favor of Veggies

The veggies lift the turkey off the pan just like a rack, but with a major bonus: they flavor the drippings as they roast. More flavor in the drippings = richer, more luxurious gravy. Pro tip: Add a cup of water or white wine to keep the veggies from scorching. They’ll steam, soften and infuse the turkey from below.

2. Freeze Your Herb Butter (Then Tuck It Under the Skin)

Turkey breasts cook faster than thighs and legs, which is why they notoriously dry out first. Enter: frozen herb-butter cubes. Slip the frozen butter under the breast skin before roasting. It keeps the breast meat a few degrees cooler than the rest of the bird at the start, giving the legs time to catch up. It’s the same concept as “icing the breasts,” but this version adds tons of flavor and moisture.

3. Stuff Your Cavity

But not with stuffing… a whole Granny Smith apple! It has to be a Granny Smith apple because its higher starch content means it won’t turn to mush during the long roast. Propping open the cavity has several benefits:

• It props the cavity open so hot air can circulate
• It releases steam as it roasts (steam = moisture!)
• It subtly sweetens the pan drippings (hello, best gravy ever)

4. The Self-Basting Butter Blanket

Step away from the basting brush. Every time you open the oven to baste, you lose heat and steam, which means longer cook times and drier meat. Instead, you’re going to soak a cheesecloth in melted butter and drape it over the entire turkey. It protects the skin from scorching, locks in moisture, and creates a self-basting effect while you sit on the sidelines sipping a cranberry champagne cocktail.

Remove it for the last 30–45 minutes to let the skin crisp to golden perfection.

5. Start High, Finish Low

There’s no rule that says your turkey has to roast at one temperature. In fact, switching temps is the key to even cooking.

• Start at 425°F for 30–45 minutes to jumpstart browning
• Then drop the temp to 325°F and let it roast until the thickest part of the breast and thigh hit 165°F

Don’t open the oven when you drop the heat! Just adjust the dial and walk away like the pro you are.

How Much Turkey Per Person?

Planning the right amount of turkey per person is key for a stress-free Thanksgiving feast. Generally, it’s safe to estimate about 1 to 1.5 pounds per person. If you’re serving a lot of sides or if your guests are light eaters, you can aim for closer to 1 pound per person. If you have big eaters or want plenty of leftovers, go for around 1.5 to 2 pounds per person. See below for my fave leftover turkey recipes!

So for example:

• For a small gathering of about 4 people, a 4 to 6-pound turkey should do the trick.
• For a larger group of 10, you might want a turkey that weighs between 10 to 15 pounds.

The Day Before: Your 10-Minute Turkey Prep

If you do one thing to set yourself up for an easy, stress-free Thanksgiving, make it this. A little prep the day before makes everything smoother the day of.

Here’s exactly what to do:

1. Dry out the skin for crispiness. Pat the thawed turkey completely dry, then place it uncovered on a baking sheet in the fridge overnight. This removes excess moisture and guarantees that golden, crispy skin.
2. Make the frozen herb-butter cubes. Melt the butter, stir in chopped fresh herbs, pour into an ice cube tray and freeze.
3. Chop your veggies to make your DIY roasting rack. Rough-chop onions, carrots and celery so they’re ready to go in the pan.
4. Set reminders for timing. Put a sticky note on your fridge, or ask your sous-chefs (children) to remind you:
   • Take your turkey out 1 hour before roasting
   • Preheat oven to 425°F

That’s it! Ten minutes now = a calm, confident roast tomorrow.

Turkey Roasting Basics (What to Know Before You Start)

Before we dive into the nitty-gritty of how to cook a turkey, let’s cover a few must-know basics and common mistakes to avoid. With these tips in hand, you’ll be well on your way to a delicious, juicy and beautifully roasted turkey that everyone will rave about.

Safely Thaw Your Turkey

Give yourself plenty of time for your turkey to thaw! The safest and most effective way to thaw your turkey is in your refrigerator. A good rule of thumb is 24 hours for every 4–5 pounds. To be on the safe side, I always give myself an additional day. I recommend placing the turkey on a cookie sheet or in a shallow pan to catch any liquid that may leak as it defrosts in the fridge.

What if you need to thaw it fast? We’ve all been there. Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Plan for 30 minutes per pound.

Don’t Wash Your Turkey

Wash your hands, not the turkey! Contrary to popular belief, washing your turkey does not remove bacteria. In fact, it can make things worse by spreading bacteria around the kitchen through splashing. The heat from cooking will kill any bacteria, so pat your bird dry with paper towels, season and let the oven do the work.

Don’t Skip Seasoning the Cavity

Adding a sprinkle of salt and pepper inside the turkey cavity, along with aromatic ingredients like onion, lemon and fresh herbs, brings layers of flavor that infuse the meat from the inside out.

Use a Meat Thermometer

Always use a meat thermometer to ensure your turkey is fully cooked (this is the instant-read thermometer I use). To ensure a perfectly cooked bird, insert the thermometer into the thickest part of the thigh without touching the bone. Turkey is done when it reaches 165°F in the breast and 175°F in the thigh.

Let the Turkey Rest

Letting the roasted turkey rest for 30 minutes after it comes out of the oven allows the juices to redistribute, keeping it tender and juicy. If you plan to use the drippings for gravy, carefully transfer the turkey to a cutting board and tent it with foil while it rests. If you’re not making gravy, just leave the turkey in the roasting pan.

Save the Turkey Drippings

Don’t discard those flavorful drippings! They can be used to make a delicious homemade gravy that pairs perfectly with your turkey and sides (I’m looking at you, cream cheese mashed potatoes!).

Sides to Serve with Roast Turkey

• The Best Mashed Potatoes or Mashed Sweet Potatoes
• Thanksgiving Stuffing
• Creamy Green Bean Casserole
• Pumpkin Dinner Rolls or Classic Dinner Rolls
• Creamy Corn Casserole
• Orange Cranberry Sauce
• Honey Roasted Carrots
• Bacon-Wrapped Asparagus Bundles
• Butternut Squash Fritters or Roasted Butternut Squash Risotto

Storage and Freezing Instructions

To store: Once the turkey has cooled, slice the meat off the bones (it cools faster and stays juicier this way). Store it in an airtight container in the fridge for up to 4 days.

To freeze: Place sliced turkey in a freezer-safe bag, press out the air and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently in a covered dish with a splash of broth or gravy.

What to Do with Leftovers

The best part about roasting a Thanksgiving turkey? The leftovers. Honestly, I look forward to next-day turkey almost as much as the big feast itself. Make the most of ’em with turkey salad, Hawaiian roll turkey sandwiches, leftover turkey soup or (my fave) leftover turkey pot pie.