Thanksgiving turkey can feel intimidating. We get a lot of questions: how long to brine, how long to bake, and what internal temperature to aim for. This easy Thanksgiving turkey guide explains safe thawing, a simple brine, recommended cooking temperatures and times for both whole birds and turkey breasts, plus tips for reheating and serving. Read the bolded sections for quick answers, then follow the recipe and instructions below.
About this Thanksgiving Turkey Recipe
This straightforward recipe shows how to cook a brined turkey, whether you roast a whole bird or just a breast. It explains what brining is, how long to brine, recommended oven temperature and how long to bake by size. The method produces a succulent, juicy turkey with tender breast meat every time.
How to Thaw a Turkey Safely
If you buy a frozen turkey, thaw it in the refrigerator. As a general guideline, allow roughly 24 hours of thawing time for every 4–5 pounds. For example, a 12-pound turkey will take around three days in the fridge. Many cooks remove the turkey from the freezer on Sunday or Monday for a Thursday holiday.
What Is a Turkey Brine?
Brine is simply water and salt. A common ratio is about 1 cup of salt per gallon of water. For smaller quantities, use about 1 tablespoon of salt per 1 cup of water. Brining helps the meat retain moisture so the finished turkey is juicy and tender.
How Long to Brine a Whole Turkey
A whole turkey should brine for at least 16 hours and up to 24 hours for larger birds. Place the turkey in the brine breast side down so the breast section absorbs plenty of flavor and moisture. Refrigerate the brining turkey overnight for best results.
How Long to Bake a Whole Turkey
Baking time depends on bird size. A large turkey can take several hours. Use the following guidelines and always confirm doneness with a meat thermometer—the safe minimum internal temperature for turkey is 165°F in the thickest part of the breast and thigh. The pop-up timers included with some turkeys are not always reliable, so rely on a thermometer.
- 10 to 18 pounds: about 3 to 3½ hours
- 18 to 22 pounds: about 3½ to 4 hours
- 22 to 24 pounds: about 4 to 4½ hours
- 24 to 29 pounds: about 4½ to 5 hours
How to Prep a Turkey for Cooking
Before brining, remove the giblets and neck from the cavity. Rinse the turkey inside and out, then follow the brine instructions below. This method works year-round—turkey isn’t just for Thanksgiving.
How to Cook a Turkey Breast
If you roast only a turkey breast, cooking time is shorter, but brining and seasoning can remain the same. Reduce baking time according to the size of the breast and always verify that the internal temperature reaches 165°F.
Oven Temperature for Cooking a Turkey
Oven types and elevation can affect cooking, but 350°F is a dependable temperature for roasting turkey. This temperature produces evenly cooked meat with a nicely browned skin when roasted according to the time chart above.
Sides to Serve with Roasted Turkey
- Cauliflower mac and cheese — a cheesy, lower-carb alternative to traditional mac and cheese
- Cauliflower mashed “potatoes” made in an electric pressure cooker — a smooth potato substitute
- Classic green bean casserole — an easy, familiar side
- Garlic ranch roasted turnips — a flavorful roasted vegetable option
- Giblet gravy — a rich gravy made from the turkey drippings and giblets
How to Reheat Roasted Turkey
Reheated turkey can dry out. Add a splash of turkey or chicken broth while reheating to keep the meat moist. One delicious option is to simmer chopped leftover turkey in gravy until heated through, then serve over mashed potatoes, mashed cauliflower, or toasted bread.
Leftover Turkey Without Reheating
You can enjoy cold leftover turkey in sandwiches or salads. A favorite leftover sandwich: lightly toast bread, spread cranberry sauce on one slice and mayonnaise on the other, add a scoop of stuffing, top with turkey, drizzle with gravy if desired, and enjoy.
Brined Whole Roasted Thanksgiving Turkey Recipe
Easy Brined Whole Roasted Thanksgiving Turkey
This simple brine and roast method yields a flavorful, juicy turkey. Read the instructions before you begin so timing for thawing, brining and roasting fits your schedule.
Ingredients
- Turkey brine: 2 cups kosher salt, 2 gallons water
- 12 lb turkey (adjust quantities for larger birds)
- Optional seasonings to taste
- For roasting (if not stuffing): the brined turkey, 1 teaspoon each of salt, pepper, onion powder, garlic powder, ground sage (or another poultry seasoning), paprika
- 3 tablespoons butter, melted
- 1 apple, quartered (optional, for the cavity only)
- 1 onion, quartered
- 1 stalk celery, cut into pieces
Instructions
- The day before cooking:
- Remove turkey from packaging and remove the gravy packet and giblets. Rinse the bird inside and out.
- In a large pot, dissolve kosher salt in water. When fully dissolved, submerge the turkey, cover, and refrigerate overnight (16–24 hours).
- When ready to cook:
- Preheat oven to 350°F.
- Remove turkey from the brine, rinse well, and pat dry. Place in a roasting pan and tuck wings under the bird or cover them with foil.
- Fill the cavity with the apple and vegetables if using. Note: the apple is for flavoring the cavity and can be omitted if you plan to use the juices for a low-carb gravy.
- Brush the turkey with olive oil or melted butter. Season generously with salt, pepper and your preferred spices on all sides. Cover with foil, removing it for the last 30 minutes to brown the skin.
- Roast according to the time chart above or until the internal temperature reaches 165°F in the thickest parts.
- When done, allow the turkey to rest 20–30 minutes before carving.
Notes
We do not baste frequently; covering the turkey with foil traps steam and keeps the meat moist, and the brine helps retain juiciness. Let the bird rest before carving so juices redistribute.
Nutrition (per serving)
Calories: 180 • Total Fat: 6 g • Net Carbohydrates: 1 g