Now that it’s November, you know what that means: Thanksgiving! What is Thanksgiving without the star of the show, Ideal Super Moist Turkey?
I’ve been able to share some of my family’s favorite Thanksgiving recipes on this blog over the past few years:
One. A whole turkey is INTIMIDATING. So many different places online saying do this. Don’t do that. It will make your head spin.
Two. It took me a while to get MY ingredients and the how-to process just right so I could post the best recipe I could.
After many mistakes, I’m happy to say that I hope your first try at making a Thanksgiving turkey is a home run!
Making a really moist and tender roast turkey may seem intimidating, but it’s actually quite straightforward with some simple tips and techniques. The key is controlling temperature, basting frequently, and not overcooking. Follow these steps and you’ll have a juicy, flavorful turkey that will be the star of your holiday table.
Start with a High-Quality Bird
Look for a fresh, organic turkey if possible The breed also matters – heritage turkeys like Narragansett, Bourbon Red, and Standard Bronze tend to be more flavorful with a juicier texture Avoid the typical Butterball turkeys which are bred to have a lot of white meat at the expense of taste.
Pay attention to size – smaller 12-14 lb turkeys tend to cook more evenly. Allow 1.5 to 2 lbs per person accounting for leftovers. Thaw frozen turkeys for 2-3 days in the refrigerator before cooking.
Brine is Key for Moistness
Soaking the turkey in a saltwater brine solution ensures moisture and seasoning is infused all the way to the bone. Dissolve 1 cup kosher salt and 1/2 cup sugar per gallon of water, along with any other desired flavors like garlic, citrus, or herbs. Submerge the turkey and refrigerate 8-12 hours, no longer than 24 hours Rinse and pat dry before roasting
Prep the Turkey
Remove giblets and neck from cavities. Rinse turkey inside and out with cold water and pat dry with paper towels. Truss legs with kitchen string to secure shape. Rub butter or oil all over the skin along with desired seasonings like sage, rosemary, thyme, salt, and pepper.
Use Low, Slow Heat
Preheat oven to 325°F. Place turkey on a rack in a roasting pan to allow air circulation and drippings to collect below. Cook breast side up, tenting with foil if skin browns too quickly. Baste every 30 minutes with pan juices, broth, wine or melted butter.
Aim for 13-15 min per pound. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F and the breast 170°F. The carryover cooking from resting will raise the temperature another 5-10 degrees for perfect doneness without drying out.
Rest and Carve
Allow the turkey to rest at least 30 minutes before carving to allow juices to redistribute and succulent meat to relax. Use a sharp carving knife to slice the breast parallel to the bones. Cut the thigh by finding the joint between leg and body then slicing cleanly through. Serve with pan gravy for extra moistness and flavor.
Follow these tips and your holiday turkey will be perfectly cooked, incredibly flavorful and mouthwateringly moist. Let’s go through some frequently asked questions about achieving the ideal tender, juicy roast turkey:
How long should I cook my turkey for?
Calculate 15 minutes per pound for an unstuffed turkey. So a 14 lb turkey would take 3.5 hours at 325°F. Use a meat thermometer to confirm doneness – 165°F in the thickest part of the thigh and 170°F in the breast.
Should I tent the turkey with foil while cooking?
Yes, tenting with a foil tent helps retain moisture and prevents the skin from browning too quickly. Remove foil the last 45-60 minutes if you want crispy browned skin.
What’s the best way to baste a turkey?
Use pan drippings, chicken or turkey stock, wine or melted butter. Baste every 30 minutes, fully spooning or brushing liquid over the top skin. Tilt to drain excess liquid from cavity before returning to oven.
How long should I let the turkey rest before carving?
Let it rest at least 30 minutes, up to 60 minutes. This allows juices to be reabsorbed for succulent meat. The internal temperature will also raise another 5-10 degrees.
What’s the best way to carve a turkey for moist meat?
Use a sharp carving knife and slice breast meat against the grain into thin slices. Cut down to the bone, angles knife and cut through the joint to remove the whole breast half. Slice thigh by finding the leg-body joint then cutting through.
What’s the ideal oven temperature for roasting turkey?
325°F is ideal – high enough to crisp the skin but not so high that the breast meat dries out before the thighs are done. Watch closely and tent with foil if browning too quickly.
Should I brine my turkey?
Yes, brining truly helps make the turkey juicy and well seasoned. Dissolve 1 cup kosher salt + 1/2 cup sugar per gallon of water. Submerge 12-24 hours. Rinse and pat dry before roasting.
Is it better to cook a fresh or frozen turkey?
Either works well, just be sure to thaw frozen turkey 2-3 days in the fridge before cooking. Fresh turkeys may have more flavor but frozen locks in freshness at the peak time.
Perfect Super Moist Turkey Recipe – The Bird
It all starts with the bird.
Like most other food bloggers, I’m going to make you cry if I told you to do this.
Buy a turkey that already has some sort of “solution” injected into it. Almost any store-bought turkey in the US already has this. The Butterballs, Jennie-O’s, etc usually already have a brine solution. You can check by reading on the side or ingredient list where it will say “Contains up to __% of a solution of water, salt, and natural flavorings”.
Why make sure this is included in your turkey?
Because this solution (a type of brine) helps to keep your turkey moist throughout the cooking process.
Turkey slices are often dry, but if you use a bird that has already been brined, the meat will stay juicy.
If you buy a bird “farm fresh” that does not include the store “sodium solution”. I would suggest trying your hand at making your own brine. My go-to girl, The Pioneer Woman, has shared her Best Turkey Brine that is a winner.
Also a big question surrounding turkey is, fresh or frozen?
I’ve used both, but find that I tend to lean towards frozen. It’s readily available and as long as I remember to thaw the bird in the fridge days in advance, it is just as delicious!
Perfect Super Moist Turkey Recipe – The Cooking Process
I’m not a fan of Thanksgiving stuffing that gets cooked in your turkey.
It slows down the roasting process, as well as, not adding much to the flavor of the bird.
But, I’m all for putting in some tasty vegs.
Onions, celery, carrots, garlic, and lemons, all work wonders at adding flavor to the turkey as it cooks.
Another key to a delicious, juicy turkey is to baste as it cooks.
Basting is also the key to delicious pan drippings and gravy!
I really like how this turkey is cooked with melted butter, chicken broth, and a little cooking sherry.
Rich and flavorful, just as Thanksgiving and the holidays should be.
Or as I like to say.
Butter serves two purposes in this recipe.
Flavor and golden color.
It also serves as a vessel for the seasonings. I like to keep things simple, but effective.
Rosemary, thyme, salt, pepper. garlic powder, turmeric, cayenne pepper, and a hint of lemon juice.
I bake the turkey in a deep baking pan with roasting rack at a lower oven temperature.
I put cheesecloth that has been dipped in the tasty basting liquid over the turkey so that it cooks but doesn’t brown too quickly.
I keep the cheesecloth on until about the last hour of cook time. Then it gets removed to allow the turkey to turn a deep golden brown.
Making it magazine (or at least Instagram) worthy!
The only thing left to do is finish cooking, let the turkey rest for 20-30 minutes while you finish all your Thanksgiving side dishes, carve, and serve!
You can try making this beautiful and tasty turkey by following this recipe. Hopefully, it will give you the confidence to do it.
Watch out Martha Stewart, there is a new sheriff in town!
The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
FAQ
What is the secret to a moist turkey?
What do you put inside a turkey to keep it moist?
Do you put water in the bottom of a roasting pan for turkey?
What is the best temperature to cook a turkey to keep it moist?
How do you cook a juiciest roast turkey?
How to Make the Juiciest Roast Turkey Recipe (no lengthy marinating required) Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
How do you cook a Turkey in the oven?
Place your turkey so that it’s completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across This will make sense later in in my directions. Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity. Wash your hands. (I know, I know)
Do you brine a Turkey before roasting?
The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!
How do you cook a Turkey in a convection oven?
Place the turkey into the oven on the lowest rack, so it’s sitting directly in the center of the oven. We’re baking at 325F, regular oven, NOT convection (or as some people say ‘no fan’.) Bake the turkey until done (see my notes below on cook times). I recommend rotating the roasting pan a couple times.
How do you cook a 13 pound turkey in the oven?
Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices. Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey.
How do you cook a fried turkey at room temperature?
If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey. *Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey. *Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out.