The best all-purpose way to cook a turkey is to roast it in the oven with seasoned butter, using a meat thermometer to keep it juicy and safe. Aim for crisp skin, well-seasoned meat, and an internal temperature of 165°F in the breast and 170–175°F in the thigh.

Prep and seasoning

• Thaw the turkey completely in the fridge (roughly 24 hours per 4–5 lb), then bring it out 30–60 minutes before roasting so it cooks evenly.

• Remove giblets and neck, pat the turkey very dry, and season the cavity with salt and pepper; optionally add aromatics like onion, lemon, apple, garlic, and herbs.

• Make a simple herb butter with softened butter, salt, pepper, garlic, lemon, and herbs, then gently loosen the breast skin and rub some underneath and the rest over the outside.

Roasting method

• Place the turkey on a rack in a roasting pan, tuck the wing tips under, and tie the legs together so it cooks and browns evenly.

• Start in a hot oven (around 425–430°F/220°C) for about 20–30 minutes to help crisp the skin, then cover the breast with a loose foil “shield” and reduce to 325–350°F (160–180°C).

• Roast about 13–15 minutes per pound, basting a few times with pan juices or melted butter, until a thermometer reads 165°F in the thickest part of the breast and 170–180°F in the thigh.

Resting and carving

• Once at temperature, transfer the turkey to a platter, tent loosely with foil, and rest 20–30 minutes so the juices redistribute and the meat stays moist when sliced.

• Use the pan drippings for gravy while the bird rests, then carve by removing legs and thighs first, then breasts, cutting across the grain into slices.

Roasting vs other methods

Method| Why people like it| Trade-offs
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Oven roast| Classic flavor, crisp skin, easy gravy source| Takes longest, needs oven space
Spatchcock| Faster, very even cooking, extra crisp skin| More prep; needs big sheet pan
Deep-fry| Very juicy, very crisp skin| Needs equipment, safety precautions

Most home cooks get the best balance of ease, safety, and flavor by roasting, using herb butter, and relying on a thermometer rather than time alone.