The basic steps to cook a turkey are: thaw it safely, season it well, roast it until it reaches a safe internal temperature, then let it rest before carving.

Thaw and prep

• Thaw in the fridge about 24 hours for every 4–5 lb of turkey (so a 12 lb bird needs about 3 days).

• Before cooking, let the thawed turkey sit at room temperature for about 1 hour so it cooks more evenly.

• Remove the neck and giblets from the cavities, then pat the turkey dry with paper towels.

Seasoning

• Mix softened butter (or oil) with salt, pepper, and any herbs you like (such as rosemary, thyme, sage, and garlic).

• Gently loosen the skin over the breasts with your fingers and rub some of the herb butter under the skin and the rest all over the outside.

• Stuff the cavity loosely with aromatics like onion, apple, lemon, garlic, and herbs rather than dense bread stuffing, which can slow cooking.

Roasting temperature and time

• Preheat the oven. A simple, reliable method is to roast at 325–350°F (165–175°C) on a rack in a roasting pan.

• As a rough guide, roast about 13–15 minutes per pound at 325–350°F, but always trust temperature over time.

• Optional: some recipes start hot for 15–30 minutes (450–500°F) to brown the skin, then reduce to 325–350°F for the rest of the time.

Cooking to safe temperature

• Insert a meat thermometer into the thickest part of the thigh and the thickest part of the breast, without touching bone.

• The turkey is done when the internal temperature reaches 165°F (74°C) in the thigh and breast; many cooks pull it from the oven around 160°F in the breast and let carryover heat finish it.

• If the breast browns too quickly, cover just the breast area with a loose foil tent while the rest finishes cooking.

Resting and carving

• When it reaches temperature, remove the turkey from the oven and loosely tent it with foil.

• Let it rest 15–30 minutes so the juices redistribute and the temperature evens out.

• Move it to a cutting board and carve by removing legs and thighs first, then breasts, then slicing across the grain; save pan drippings for gravy.

If you tell the turkey’s weight and whether it’s fresh or frozen, a more exact temperature and timing plan can be suggested.