The lazy cook’s guide to How to Roast a Turkey! Foolproof, mostly hands-off and with options for both a dry rub OR a wet brine.
The first time I ever endeavored to roast a whole turkey, I was really overwhelmed. It just seemed so hard. There are so many variations on how to do it and truth be told, I just didn’t know what to believe. I questioned everything, read way too many recipes, asked questions of my Mom, and generally just felt like going to Whole Foods and ordering a turkey there.
But, I stuck with it and many years later, after trying brining, dry rubs, and at least five different cooking methods, I’m here to tell you that this whole roasting a turkey business is overly complicated.
It doesn’t need to be!
This cooking method is so simple, so easy, it almost seems too good to be true.
It’s mostly hands-off, low-key, and doesn’t require basting or constantly checking on the bird as it cooks.
Basically, you are going to roast the turkey on a lower heat (325F) for the majority of the time with a piece of tinfoil over the breasts to prevent them from burning. About 2/3 of the way through, you will turn up the heat (to 425F), remove the tinfoil, and finish roasting until the thickest part of the thigh registers 165F internal temperature.
Now, some things to keep in mind as this recipe is for a 12-pound heritage (or natural) turkey. Heirloom or natural birds cook quicker than conventional birds as conventional turkeys are usually injected with sodium. If you are buying your turkey at a supermarket and not from a farm, be sure to read the label or ask the butcher. You want a turkey that is “just turkey” and not injected with fluids, sodium, and/or flavors of any kind.
Use the general rule of 20 minutes per pound roasting time for a conventional turkey or 15 minutes per pound for a heritage or natural turkey.
As for preparation, I’ve included two options for you.
- The first is a classic brine. It’s a bit more of a pain in the you-know-what, but some people refuse to consider a roasted turkey that isn’t brined first. Also, I have found that some natural or heritage turkeys are leaner and the overnight brine really helps lock in the moisture.
- The second is a flavorful spice rub or dry rub. I wash the turkey, pat it dry really well and liberally apply the dry rub all over the night before. Tuck it in the fridge and roast the next morning!
Now that you are ready to roast a turkey, let’s talk about what side dishes to serve with it. I’m excited for you and I can’t wait to hear how it goes!!
HOW TO USE UP LEFTOVER TURKEY:
My Mom’s famous Turkey Barley Soup (uses the whole carcass to create a broth)
Leftover Turkey Soup (uses cubed turkey meat)
Gluten-Free Pot Pie (can use cubed chicken or turkey)
Low Carb Turkey Soup (uses cubed turkey)
Slow Cooker Turkey Chili (uses cubed turkey)
Buffalo Chicken Salad (sub cubed turkey)
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The lazy cook's guide to how to roast a turkey! Foolproof, mostly hands-off and with options for both a dry rub OR a wet brine.
- 12 pound whole turkey natural, heirloom or heritage if possible
- 2 gallons water (8 quarts)
- 12 cloves garlic divided
- 2 medium shallots cut in half
- 1 dried bay leaf
- 1 teaspoon whole black peppercorns
- 5 large sprigs fresh thyme
- 1 large sprig fresh rosemary
- 2 cups kosher salt
- 1 cup sugar
- 3 tablespoons avocado oil or other neutral oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons paprika
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
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Prepare turkey for brining by checking both cavities (between legs and where the neck used to be) for gizzards, heart and/or neck. Remove and set aside to make gravy or discard.
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Thoroughly wash the turkey inside and out with water. Place in a very large stockpot or another container that will hold the volume of water plus the turkey.
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Add garlic, shallots, bay leaf, peppercorns, thyme, rosemary and 7 quarts of cold water. Dissolve the sugar and kosher salt in remaining 1 quart of cold water and pour into the pot.
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Refrigerate overnight. Use a long fork to turn the turkey over about halfway through (before bed).
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Use gloves to remove the turkey from brine. RINSE brine off of turkey and place into roasting pan. Pat dry with paper towels. Salt and pepper cavity then place the remaining 6 cloves of garlic into cavity. I also toss the herbs, garlic, and shallots from the brine solution into the cavity.
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Pour 2 tablespoons of oil over turkey and generously sprinkle with kosher salt and fresh ground black pepper. Use gloves to rub oil, salt, and pepper into the turkey. I recommend using kitchen twine to secure the legs behind the breasts for roasting.
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Prepare turkey for brining by checking both cavities (between legs and where the neck used to be) for gizzards, heart and/or neck. Remove and set aside to make gravy or discard.
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Thoroughly wash the turkey inside and out with water and then pat dry with paper towels until most of the excess moisture is removed.
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Mix spices for dry rub in a small bowl and generously apply all over turkey. I recommend stuffing a sliced lemon or orange and peeled onion into the cavity along with a handful of fresh herbs (parsley, thyme, rosemary, dill all work). Use kitchen twine to secure the legs behind the breasts.
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Place on a baking sheet and refrigerate overnight. Transfer to a baking sheet and drizzle with avocado oil right before roasting.
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Preheat oven to 325F.
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Use a piece of tin foil to loosely tent over the breasts of turkey to prevent them from burning. Roast for 2 hours.
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Turn up the oven temperature to 425F and remove tin foil. Roast for an additional hour OR until internal temperate at the thickest part is 165F.
Allow to cool for 20 to 30 minutes, carve and Enjoy!
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NOTE: These instructions are for a 12 lb turkey. If you are roasting a much larger bird, keep in mind that 15 to 20 minutes per pound generally works.
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UPDATE NOTES: This roasted turkey recipe was originally published in December 2011 and was updated in October 2019 with new photos, instructions, and more useful information.
do you have to use sugar in the brine? I don’t eat sugar- but I’d like to brine a turkey
My understanding is that the sugar imparts flavor and helps the skin get that nice brown color. Here is a breakdown from Cooks Illustrated: https://www.cooksillustrated.com/how_tos/8243-the-science-of-brining
That is a beautiful bird! We’re big on brining too…I swear by it! 🙂
Happy holidays, my friend!
Thank you so much! Happy Holidays to you Faith! I hope your day is fantastic and filled with love, lots of family and of course, delicious food!