Cooking Instructions

1. Thawing Your Turkey

For safe, even cooking, start with a fully thawed bird.

  • Refrigerator Method: Allow 24 hours of thawing per 4 - 5 pounds of turkey.

  • Keep It Cool: Never thaw at room temperature—bacteria can grow quickly.

  • Plan Ahead: A fully thawed turkey can stay in the fridge for up to 2 days before roasting.

Quick Tip: Place your turkey on a tray to catch any juices and keep your fridge clean.

2. Preparing Your Turkey

Get your turkey ready for the oven with these steps:

  • Remove giblets and neck from the cavity.

  • Pat dry with paper towels for crispier skin.

  • Season generously with salt, pepper, herbs, and butter or brine overnight for extra flavor.

  • Let rest at room temperature for about 1 hour before roasting.

Pro Tip: Tuck wing tips under the bird and tie legs with kitchen twine for a picture-perfect roast.

3. Roasting Your Turkey

Cook your turkey low and slow for tender, juicy results:

  • Preheat oven to 325°F.

  • Roast 15–18 minutes per pound (a 12 - 14 lb turkey takes about 3–3¾ hours).

  • Tent with foil if skin browns too quickly.

  • Rest 20 minutes after roasting to lock in juices.

Optional: Brush with melted butter or pan drippings halfway through roasting for extra golden, crispy skin.

Close up of couple basting roast turkey while making Thanksgiving dinner in the kitchen.

4. Temperature Guide

A perfectly cooked turkey is all about temperature:

  • Use an instant-read thermometer in the thickest part of the thigh, avoiding the bone.

  • Target Internal Temp: 165°F in breast and thigh.

  • Pro Tip: Remove from oven at 160°F, the residual heat will finish cooking while resting.

5. Serving & Carving Tips

Make your turkey the star of the table:

  • Carve carefully: Remove legs and thighs first, then slice breast meat against the grain for tenderness.

  • Present beautifully: Layer slices on a platter and garnish with fresh herbs, citrus, or cranberries.

  • Pair it perfectly: Complete your meal with Busch’s fresh-baked rolls, savory sides, and indulgent desserts for a full holiday feast.

Tip: Keep extra gravy or pan drippings nearby to pour over slices for maximum flavor.

Whole Homemade Thanksgiving Turkey with All the Sides

 

How To Brine A Turkey

Classic Brined & Roasted Turkey: Step by Step Directions

1. Prepare the Brine (24 hours before roasting)

  1. In a large pot, bring 2 cups of water to a simmer.
  2. Add salt, sugar, herbs, garlic, peppercorns, and any aromatics you love. Stir until dissolved.
  3. Remove from heat and add cold water and ice to cool the brine completely.
  4. Place the turkey (thawed, 12 - 18 lbs) in a brining bag or large food-safe container.
  5. Pour the cooled brine over the turkey, ensuring it’s fully submerged.
  6. Refrigerate or keep chilled for 12 - 24 hours.

2. Prep the Turkey for Roasting

  1. Remove turkey from brine and pat completely dry with paper towels.
  2. Let it rest at room temperature for 30 - 45 minutes.
  3. Tuck wings underneath the bird and tie legs together with kitchen twine.
  4. Rub the turkey all over with olive oil or softened butter.
  5. Season lightly with salt, pepper, and herbs,the brine already contains salt, so don’t overdo it.
  6. Fill the cavity with aromatics if desired (onion, citrus, herbs).

3.  Roast the Turkey

  1. Preheat oven to 325°F.
  2. Place turkey breast-side up on a roasting rack in a large pan.
  3. Roast until the internal temperature reaches 165°F in the thickest part of the thigh.
    • Estimated times:
      • 12 -14 lb: 3 to 3.5 hours
      • 14 - 18 lb: 3.5 to 4.25 hours
  4. Baste with pan juices every 45 minutes for even browning (optional).
  5. Tent with foil if skin begins to darken too quickly.

4. Rest & Serve

  1. Remove turkey from the oven, tent with foil, and let rest for 20 - 30 minutes before carving.
  2. Use the pan drippings to make a rich, flavorful gravy.
  3. Carve, serve, and enjoy a perfectly seasoned, juicy classic turkey.