The most reliable “best way” for most home cooks is a simple roast turkey: dry the skin well, season generously, roast at moderate heat until the thickest part of the thigh hits 165°F, and rest before carving.
Prep the turkey
- Thaw completely in the fridge (about 24 hours per 4–5 lb) so it cooks evenly.
- Remove giblets, pat the bird very dry (outside and inside), and let it sit at room temperature 30–60 minutes so the chill comes off.
- Season the cavity with salt and pepper; optionally add onion, garlic, lemon or apple, and herbs like rosemary and sage for extra aroma.
Seasoning and setup
- Mix softened butter with salt, pepper, and chopped herbs; rub some under the breast skin and the rest all over the outside for flavor and browning.
- Tuck the wing tips under, tie the legs together with kitchen twine, and place the turkey breast-side up on a rack in a roasting pan (or on a bed of chopped carrots, celery, and onion).
- Add a bit of broth or water to the pan to keep drippings from burning and to help make gravy later.
Roasting and temperature
- Roast initially at a higher temp (around 425–450°F) for about 15–20 minutes to start crisping the skin, then reduce to about 325°F for the rest of the time.
- Plan on roughly 12–15 minutes per pound at 325°F, but always rely on a thermometer: the thickest part of the thigh (not touching bone) must reach 165°F, and the breast will usually be 160–165°F.
- Baste with pan juices every 30–40 minutes if you like; if the breast or wing tips brown too fast, tent those areas loosely with foil.
Resting and carving
- When it hits temperature, transfer the turkey to a platter, tent loosely with foil, and rest at least 20–30 minutes (up to about 45–60 for a big bird) so the juices redistribute.
- While it rests, use the pan drippings plus a little flour and stock to make gravy, scraping up browned bits for flavor.
- For neat slices, remove the legs and thighs first, then the whole breast lobes, then slice across the grain on a cutting board rather than carving on the bone.
