Whether it’s brined, fried, basted, or roasted, turkey is a staple on any holiday table. The best way to prepare it, however, is a never-ending debate.
As a chef with over 15 years of experience under my belt, I have my own opinions.
Here are a few things to keep in mind when purchasing, defrosting, and preparing a turkey, plus my favorite tips for cooking a truly delicious bird.
Be mindful when choosing the size of your bird and the cooking method
Although many households prepare a turkey every year, it’s easy to forget how much you’ll need for a generous serving.
Of course, you should also consider how many leftovers you want to enjoy without having so much turkey that it goes to waste.
Plan for 1 pound of meat per person for a bone-in turkey. If you’re going for just the breast portion or anything without bones, plan for ½ pound per person.
Then, decide on how you’ll be cooking it because the best method may vary depending on the bird.
Roasting at a lower temperature for longer will always result in a more tender turkey — especially if you spring for heritage birds, which typically have leaner, darker meat that retains moisture when cooked low and slow.
If you’re looking to cook a turkey quickly, consider trying the spatchcocking method, which involves removing the bird’s backbone and roasting it flat. This can significantly reduce the cook time.
And don’t forget, kosher turkeys already have some salt introduced to them in the butchering process. Be careful not to over-brine them, which can make the meat too salty.
Always plan ahead
The larger the bird, the longer it takes to defrost. Some bigger frozen turkeys can take up to three or four days to thaw.
Though you can expedite the defrosting period by rinsing the turkey with cold water, I think that’s pretty wasteful.
If you don’t have room in the fridge to store and process your bird, grab a cooler and let the turkey defrost there. Be sure to brine or season your turkey at least a day in advance so all those delicious seasonings penetrate the meat.
Make sure to take your turkey out of the fridge or cooler one hour before cooking to let it come to room temperature. This helps the bird cook more evenly, resulting in juicy meat and crispy skin.
Invest in a good thermometer
A good thermometer allows you to easily monitor your bird from start to finish.
I recommend using an updated digital model with a probe that’s inserted into the turkey and a thermometer that stays outside the oven so you don’t have to repeatedly open the appliance as the bird cooks.
Baste your bird minimally
Basting is a wise idea when making a whole roast turkey.
Judicious basting will help keep the meat juicy, but a few too many flavoring sessions could prevent the skin from crisping.
After all, this process requires you to open your oven door and lose some heat from the oven each time you bathe the skin in pan juices.
Limit yourself to no more than one basting every 30 minutes for the best results.
Let the turkey rest
Plan to have your turkey done before the meal so that it (and you) can take a break.
Allowing the turkey to rest for anywhere from 30 minutes to two hours will make a significant difference, as it’ll allow the juices to redistribute.
Carve and plate your turkey in sections
Many Thanksgiving movies and TV episodes depict turkeys being carved at the table, but I don’t recommend it.
It can be challenging to serve meat and keep it all warm while trying not to make a mess at an already crowded dinner table.
Instead, once the turkey is cool enough to handle, break it down into sections by breasts, thighs, wings, and other parts in your kitchen.
Pop the pieces onto an oven-safe platter, cover the plate, and warm the turkey in the oven at a low temperature before serving. To make things extra tasty, add some of those pan juices you used for basting.
This story was originally published on November 22, 2022, and most recently updated on November 21, 2025.
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