The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. This video recipe for how to cook a turkey will show a very easy method for producing a moist, delicious, and beautiful turkey every time.One of the secrets is a flavored butter under the skin. You can see that recipe here. You can tweak this any way you want, as the possibilities are endless. This video recipe for prepping and roasting the turkey is just part 1, and will conclude with how to make the gravy in part 2.
Be sure you buy a meat thermometer before thanksgiving. It is the most important tool in the kitchen that day. Other than that, you probably have everything needed, and yes, this method will work with the ubiquitous foil roasting pans.So, proceed with confidence, joy, and the knowledge that since you're the one cooking the turkey, you won't have to wash any dishes! Even if this is your first time, don't play scared, this will work. There is nothing to fear, but the fear of dry turkey itself. Enjoy!
Ingredients:
Turkey
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp poultry seasoning (fresh, not from 1997)
2 onions
3 ribs celery
2 carrots
3 rosemary sprigs
1/2 bunch sage
1 bay leaf
1 stick butter, or a flavored butter recipe
149 comments:
hmmm, something's up, you said to roast it at 325 at exactly 3:25 into the video. Timing's everything, no?
I'm moving the 15th of november and my new house doesn't have an oven xD help?
any alternative turkey recipe you could recommend?
I've heard that a brine is the best way to ensure a moist turkey. What about a brine PLUS flavored butter under the skin??
What a great and perfect way of starting to share the holiday spirits! I was really hoping you would do some holiday recipes, and viola~ Thanks a lot and I look forward to seeing more awesome holiday recipes! Thanks!
-D.W.
brines are great, but I usually don't have the room or patience to do one. Besides this is really juicy... I mean I don't want it too great.
You can grill a turkey i've heard, but i'd just buy a cooked one, or make turkey sandwiches.
Bill, you really need to watch more closely. ;)
Thank you so much, this comes in true time of need. I'll be cooking my first turkey this year, and after watching this video, I'm confident to say I'm only half as scared as before.
This is similar to how I do it except I roast the turkey upside down halfway, then flip it over to brown the breast meat.
I just had turkey this week, so I am thinking of doing a capon for T Day.
where is part two about the gravy,and is it better to ckook the turkey breast down,for more moisture?
Geez, I just posted part one like a few minutes ago! You want a foot rub while you wait?
Cooking upside down does let the fat drip over the breast, but I like the look of the breasts up and displayed proudly. Some turn it halfway through, but that's a trip to the ER waiting to happen.
but...I am invincible!
I typically make my turkey in a bag (don't fuss please), but this Thanksgiving I'm planning on cooking it your way. My question is, in the bag there is a LOT of broth. I use that broth in my stuffing. With your method, will it yield at least two cups of broth?
BTW, it looks YUMMY!! I can't wait until Turkey day!! hehe
maybe add an inch of water, but I usually get at least 2 cups.
you forgot to show we numbskulls where the thigh is so we'll know where to stick the thermometer. do you think we're smart or something?
its the part that's not the breast, wing, or leg. the fat wide part by the knee. Havent you ever seen a chicken thigh?? Have a friend show you.
Chef John this video seems to be sticking at 1.30...tried it a few times now. Can you look into this please?
I've been following this blog all along, even through a couple of name changes, and FINALLY, Chef John does a turkey! You make it look easy and "As Always, Enjoy!"able.
Well, I hope you enjoy it. I wasn't trying to duck this topic.
hi chef john....i've been loyally following your blog for the past one year...and u'd better pay me coz i'm a walking-and-talking advertisement for this blog..lol...and this is my first comment...i want to say i just love your sense of humor...lol..."THEY'RE CHICKEN!!"..makes watching u even better...!!!
Chef John,
Please don't leave us with just a cooked a turkey and gravy. I am afraid I might feast like a cave man if you don't show me how to carve one.
Looks good but can you post a Vegan version using a Tofurkey?
Just kidding...
I have been cooking turkey for many years now & have always done the roasting then the foil, but your way makes much more sense. That way the browned skin doesn't get moist when covered up at the end. Stays crisp! Thanks for the tip. Old dogs can learn new tricks.
Luckily I won't be cooking turkey this year, traveling.
Luisa Vacaville
Hi Chef John, What are your thoughts on beginning with searing the outside of the turkey for about 20 mnutes at 425 degrees and then roasting covered at 325 for the remainder?
sure, that works. This was for beginners so i kept it to a minimum of steps.
I am so very happy to have found your site! Thank you for all your recipe videos. I have many cookbooks and enjoy cooking but already your site is making me a better cook! My husbands favorite meal is turkey dinner and today I made it for our famlies dinner. He has always been happy with the turkeys I've cooked, and today at times I was like "why and I makeing this butter mixture?" "why do I have my hand under the turkeys skin" *yuck*. But now I know why; tonight he, my brother and his wife, and my 7 year old all RAVED about the bird. And my husband said he will never be able to eat a turkey cooked by anyone else! :) I've always cooked them to 180 (what my meat therm suggested) in the past and I could not believe the difference that made as well.
I'll be cooking my first turkey this year; I am so very happy to have found your site! Thank you for all.
Sandra G.
We need to cook the turkey in a roaster oven.
How would I adjust the time etc?
what's a roaster oven? don't think I've used one before.
Ok, I hate to ask, but the family vetoe'd the full bird and we just have two of those "breasts" this year.
Can any of this magic (part 1 or 2) be transferred to a Thanksgiving breast fest? (ahem)
Thanks!
"vetoe'd the full bird" What?
Yes, just put the butter under the skin and roast to 160 F.
Nobody eats dark meat, so in a bid to save money and "mess" for a large group of people they opted for the equivalent of a giant chicken nugget ;-)
Thanks for the suggestion!
What kind of turkey should I used for your recipe? Should I use one that has been already injected with chicken broth and and with a sodium solution or an organic turkey?
Not sure if you have to get an organic one which can be super pricey. Look for ones that say "all natural." There are lots of comparisons online, so google it to get more info.
What size did you used for the pan where you baked the turkey?
I want to thank you for sharing your recipe, this is going to be my first time baking a turkey and your recipe seems pretty easy and good.
What size did you used for the pan where you baked the turkey?
I want to thank you for sharing your recipe, this is going to be my first time baking a turkey and your recipe seems pretty easy and good.
it was a 11 x 14 backing dish, but the foil pans from the market work as well for this recipe.
Hello,
I really enjoy your cooking videos! Thank you. Question..gravy..last year we cooked (i watched my mom) the turkey and we had very little cooking liquid..i mean very little. Your gravy recipe calls for 3 cups of cooking liquid..what to do if i only have 1/2 of liquid or so? we did not put butter under skin last year. Sorry for such a simple question...absolute novice! I am cooking turkey this year solo!
If you prep the bottom of the pan like I did with the veggie and a few cups of water, you should get a few cups, but it really doesn't matter because you have the turkey stock already made with the neck. Good luck, have fun, and don't try too hard.
If I used a pan with a rack do I still put the vegetables on the bottom of the pan?
not unless you want flavor! They are there for more than a rack.
FOR YOUR COMPOUND BUTTER DO YOU USED TABLE SALT OR KOSHER SALT?
u can use either, to taste
What salt did you used for your compound butter? I know you said I could use either, but which one do you recommend?
i use kosher for everything. so i say that one
you said you had rosemary in your butter, but it's not in the recipe link you provided. I love rosemary, so should I substitute the thyme or sage for rosemary? please help!
love your site!
use all three! The recipe is just for proportions. You can use all 3 and it will be even better.
Chef,
Good news! I have permission to fry the turkey breasts up, and a neighbor to assist and provide equipment; question, can I still use the compound butter, or am I cruisin for a bruisin (or burning)?
Thanks!!
not needed for deep frying. would just leak out and burn in the oil.
Chef, thanks for replying. I'm about to get started on the turkey recipe. I'm cooking it for my boyfriend's family. I hope I don't F it up!!! My future mother-in-law says "There's always Furr's!"
Happy Thanksgiving! This year I'm thankful for CHEF JOHN!!!!
my flavored butter didn't stick well to the outside of the turkey - what did i do wrong?
The turkey was wet. Pat dry with towels and try again, as the butter warms from your hands rubbing it will start to smear. Its not a big deal though, because the important butter is under the skin.
I follow this recipe, except I brined it last night and i also covered the turkey with bacon.
Is the bacon and the butter mixture a little too much? Or will it just add to the awesomeness?
Youre about to find out, then we'll both know! I've never heard of bacon not making something better. ;)
I am trying your recipe as I type and im so excited. One small problem though i couldn't find a bay leaf what can i replace it with? Thank You Happy Thanksgiving =]
Well, I'm sure this is too late, but you can leave the bay leaf out.
Chef John,
Let me preface by saying that I'm completely clueless when it comes to cooking and currently living in another country. The idea of making a Thanksgiving turkey this year seemed crazier than ever.
However, thanks to your video recipes, the Turkey and mashed potatoes turned out perfectly. You are absolutely right, anyone anywhere can do this!
Thank you for making this site, you've done a wonderful job.I figured I'd stop by and tell you to keep up the good work and to let you know that you now have a fanbase here in Córdoba, Spain.
Take care and good luck.
I made my turkey using your recipe and my husband liked it alot, my only problem was that it was a bit dry, can you tell me what I did wrong?
dry can only happen from overcooking. How is another question. Did you use a thermometer?
Chef John, my 17 year old daughter, who rarely eats enough to feed a mouse, LOVED your turkey! She didn't want to stop eating it and just about popped!! She was like: "Mom, it's soooooooooo good"! Needless to say, I'll be making it this way from now on! It was excellent! Aromatic, moist, and totally out of this world yummy!!!
Thank you so much!!!!
Can you use this recipe to make chicken too?
Can you use this recipe to make chicken too?
Yes! I have a video on the site for "ultimate roast chicken" check it out!
haveever tried fried turkey? AMAZING!!!!!
Hi,
I have to work on Thanksgiving day and ideally would like the turkey in by noon, but will be working until after 1pm. Would I be able to prepare the turkey the night before and have my boyfriend put it in the next day? As in loosening the skin and adding the butter underneath, and outside the skin aswell as seasoning the turkey. And then just have to veggies prepared and stored in a ziploc with very specific directions as to how it all goes together for him? I'm worried if I wait until after work the turkey won't be finished until pretty late.
I have to say this is the best turkey recipe I have found. I have used this the past two years, and each year it gets better. Thank you for helping me make a wonderful turkey for our international neighbors. AMAZING!!
How will this work with an 18 pound turkey? I hope I didn't bite off more than I could chew I gotta serve 6 people with an 18 pounder. Obviously I shouldn't cook this in a foil pan. what are your thoughts?
an 18 pound turkey works great! So is a foil pan. I've used them many times.
Did you get any feedback over the past year on brined turkeys with the addition of herbed butter under the skin?
No, but I'm sure it would work great!
Hello, I am going to try this and pray it looks and tastes as good as yours. Thanx wish me luck
I made this today. It was my first time ever cooking a turkey. I have heard many compliments today, and several told me it was the best turkey they ever had. Thank you so much for all the work in creating this blog post and video! Happy Thanksgiving.
I would like to thank you for this very informative video (part 1-2); the turkey came out amazingly delicious and juicy my family and guests were amazed and devoured it :D
This was also my first time cooking a turkey by the way, thanks again :)
Do you do anything special with the mirepoix or you just serve it with the meat?
You can, but it's usually discarded
My butter is much darker than yours. When you say 1 tbsp of pepper, it's before or after you ground it?
I'm afraid the taste of the butter might be a bit strong, will it become milder once cooked?
Awesome recipe and this was my first turkey ever and everybody loved it. Very juicy and it was actually not that hard to make. Just watched your video and took my time. Also the gravy turned out great, but I think I bought a turkey who ran around a lot because I hardly skimmed any fat off the liquid in the pan. Thanks again!
Awesome recipe, getting ready to cook it soon. I don't suppose you have the instructions written down in recipe format anywhere? I want to avoid continually replaying this video lol.
I don't! I want people to write the recipe down themselves and make it their own. Enjoy!
I made my first turkey two years ago using this recipe and everyone loved it. I have the turkey assignment again this year and am using your recipe for sure. Thanks so much.
Everyone also loved your cibatta bread I made. Thanks for the great recipe videos!
Thank you sooooo much!!! You make it look so easy, this year I'm going to cook my very first turkey following your instructions ;)
This year would be my first to make a turkey. So reading the previous comments there's one that caught my attention, so would it be better to cover the turkey with bacon than with foil. Would I still have that juicy tender turkey that im praying for?
Just wondering, how big was the turkey you used?
love your videos, can you tell me how far in advance the butter can be made want to do as much prep in advance as possible
and one more question, i cannot find the 5 spice anywhere is there a combination of spice i can use to replace it or just leave it out?
I'm cooking my turkey in an electric roaster because I only have one oven & need it for other dishes. Will this recipe work well in a roaster? If so, what temperature should I roast the turkey at? Does the length of time for roasting a turkey in a conventional oven apply to an electric roaster?
butter can be made days ahead and it will be fine.
I've never used a roaster, so i have no idea!
Here is a recipe for Chinese 5-Spice: http://busycooks.about.com/od/homemademixes/r/chinese5spicmix.htm
you mention cooking the turkey 18 minutes per pound and i bought an 18 pound turkey. i'm no math wiz but that is 5 hours and 24 minutes. Others have mentioned a shorter time so i wanted to confirm the cooking time of 5 hours and 24 minutes. I'll use the meat thermometer to get to the right temp but just wanted to confirm.
First year making a turkey, crossing my fingers!
What do you do with the liver, I noticed you didn't put it into the pot with heart, gizzard?
Also, can you prep the turkey with butter 2 days ahead?
jersey, I've update the time above to 15 - 18 m/pound, so you may be between 4 1/2 and 5, but like you said, use the thermometer.
kate, I don't use the liver in the gravy as the taste to too strong for me and most people.
Thanks, Chef! Can you prep the turkey with butter 2 days ahead?
yes, answered above. thanks!
Thank you thank you thank you thank you... new house, everyones coming over.. first turkey. Thanks for making it easy.
regards,
Chef John, my turkey's in the oven now, but I'm nervous 'cause I used a self basting turkey. I followed your recipe for the herbed butter and the seasoning salt and applied it as in your video. Will it be too salty, because of the sodium already in the self basting bird? thanks! Anne
First - I love your blog!
Second - Any chance you will do a video preparing a turkey in a baking bag? Or is that considered blasphemy? I had Thanksgiving last night with friends - and this guy would not stop bragging about his results with the cooking bags!! Cheers :-)
Used this method for chickens last weekend and they were the best roasted chickens we'd ever made. We brined them before roasting.
Today, I am doing the turkey. I think I may have left the foil on the breast for too long. The thigh is registering 165F, but the breast is only at 120F. I am going to leave it in the oven until 150F, cover with foil and see what kind of carry over I can get. I am practicing with this bird, so if I have to, I can just carve then finish cooking later. For future reference, what would be a safe temperature for the breast?
im sure 160 is fine. thanks!
Did you Soak or brined this turkey? I don't know if you did, I read that if you brine your turkey you can't stuff it. Is this true? Great videos by the way ;)
hello chef
i'm trying out the roasting for teh first time.. can i use dried spices instead of fresh ones.
i plan to roast a turkey for the first time. will i get the same super roast fabulous turkey using dried herbs instead of fresh one?
You can but I like fresh better.
Can this method be used for roasted chicken too? Sorry for the ignorance... this is coming from someone who has neither roasted chicken nor turkey...
Chef John!
Do you have to adjust cooking time for a larger bird??
No, every turkey will cook in exactly the same time, whether it's 5 pounds or 35 pounds! ;) Sorry, but I couldn't resist!
Of course, you need to cook larger bird longer. Times vary, so use the thermometer to check doneness!
Hi Chef John,
Someone attending Thanksgiving can't eat dairy (or soy, corn, or olives for that matter, so margarine is out of the question), but I still want to try something like this. Could I substitute ~any fat for the butter and just have a harder time coating the bird or do the unique properties of butter lend itself to this in a way liquid fats wouldn't?
butter tastes great, but any oil or fat will do!
Sorry! I meant to ask if I have to increase cooking time per a pound when the bird is bigger or do I keep it at 15 minutes per pound?
Oh! Same guidelines should work, but again, just a guide. Check doneness before removing.
Hi,
I have to work on Thanksgiving day and ideally would like the turkey in by noon, but will be working until after 1pm. Would I be able to prepare the turkey the night before and have my boyfriend put it in the next day? As in loosening the skin and adding the butter underneath, and outside the skin aswell as seasoning the turkey. And then just have to veggies prepared and stored in a ziploc with very specific directions as to how it all goes together for him? I'm worried if I wait until after work the turkey won't be finished until pretty late.
Please try to answer as soon as you can because im a bit stressed!
Thank You~!
Yes You can prep everything the day before! Probably even comes out better. :) Relax.
Hey there chef, I hope I'm not to late but I really need need input. We're having a small thanksgiving (only 3) and got turkey breasts instead of the whole turkey. Can i use this recipe as followes for the turkey breast?
Thanks
Yes! Just cooks much faster!
You're amazing. Thank you for the fast reply..will make today and tomorrow a lot less stressful. :)
Happy Thanksgiving.
Hi chef!!! How much water do you add to your "inner parts" when starting the stock?
nevermind...should've paid attention. you said 6 cups =)
HOW MUCH CELERY/ONION/CARROT MIX CAN WE PUT IN THE TURKEY!?!?!?
Thanks so much Chef John.I made this today and everyone loved it, including the gravy. I'm in Japan, Thanksgiving is done but leftovers gonna be awesome.
This is the first turkey I've ever made that has turned out moist, and frankly, delicious! Everyone commented on how good it was and I am officially out of leftovers from a 20 lb turkey! Thank you, Chef John, for sharing this recipe and giving really specific instructions. I am making turkey this way from here on out!!
Hi Chef John, I ended up using lard for my fat and it turned out pretty darn awesome. Thanks so much for not just the videos but giving such speedy replies to questions when I know you're just as busy as any of us. It's really a thankless service that's so incredible of you to provide.
Dear Chef John;
What weight chef use in this Turkey?
Any idea what song is being played at the beginning of the video?
Any idea what song is being played at the beginning of the video?
I forget the name, but it's a sound clip from Imovie
thank you sir. I have this video bookmarked & use it every year when I prepare thanksgiving dinner for my family. keep up the great work!
thank you sir. I have this video bookmarked & watch it every year while I'm preparing thanksgiving dinner for my family. the results are delicious!
Chef John, would be a good ideal to use your butter mixture when smoking the turkey.
Sorry, not sure how that would work! I've never actually used a smoker before!
Love your recipes. Couple questions because this is my first turkey. Im using an already basted turkey, do i still add salt,pepper and poultry seasoning or will it be too salty? Also your butter recipe calls for 2tbsp fresh thyme and 1/4 cup of fresh sage. Is the 1/4 cup a typo? Thank you:)
Love your recipes. Couple questions because this is my first turkey. Im using an already basted turkey, do i still add salt,pepper and poultry seasoning or will it be too salty? Also your butter recipe calls for 2tbsp fresh thyme and 1/4 cup of fresh sage. Is the 1/4 cup a typo? Thank you:)
Hi,
This is my second year using your recipe. First year it turned out great, thank you! This year I decided to brine the turkey. Do I still need to add salt to the butter? My turkey is all natural and not frozen if that matters :)
thank you again!
Wow..Thanks Chef John,i tried ur recipe today and it turn so so so good and yummy!!...My family like it so much..thank you much...
Okay, so I know there are a million comments on here saying "this is great, Chef John!" But seriously, THIS IS GREAT, Chef John. This was my first year I was unable to spend Thanksgiving with my family and therefore my first year to do the turkey all by myself. I invited other loners over for a Friendsgiving feast and used this method, and MAN OH MAN do I have some new best friends. One guy liked it so much, I was afraid he'd ask me to marry him. Anyway, thanks for the encouragement and the great recipe. I'm not a real rule follower when it comes to 'recipes', but I used your general method and was so glad I did. FIrst year tackling the turkey, and it turned out terrific. Yay!
Thanks, Chef John!
Re: How long to roast brined turkey?
'Twas the night before Turkey and all through the house there was wailing and gnashing of (the cook's) teeth! I want to do the herb butter under the skin method. I purchased a brined turkey and discovered tonight it has some sort of heavy spice rub on it. Would the cooking time still the same for a brined bird... 325 degrees, about 15 min per pound? Should the bird be cold from the fridge or allowed to warm up a bit before roasting? My turkey is 17.75 lbs. Also should I elminate some or all of the seasonings in your recipe since it appears 'pre-seasoned'? Thanks for rescuing me Chef!
Having lived in Europe for 40 years, it's been awhile since I cooked a turkey. I followed your video and my turkey was an absolute hit with my guests. You really made it a 'no brainer' for beginners. Awesome - thank you!
I was so afraid to do this on my own for the first time until I heard your reassuring voice and your calm and thoughtful instructions. I watched your video a dozen times then, on Thanksgiving morning, I followed your recipe exactly and I'm so happy to say that it turned out to be one incredible turkey and I was SO very proud of myself. I owe it all to you. Thank you, Chef John! You're amazing.
Hi chef, I have a request. A turkey breast video? I'm only cooking for three ppl this year, so I thought a turkey breast would be a better option for me (I can't have 10lbs of leftover turkey going to waste). Thanks!
This was great Chef but I wish you would now do a turkey video for the 'seasoned" cook!
Going to use your recipe again this year for bird day. Can you let me know if 325 is for conventional or convection ovens? Normally the manufacturer says to lower the convection temp by 25 degrees. That would make it 300 degrees for convection. Does this sound right to you? Thanks again for your great recipes.
I grow my own herbs so, how may inches long are the rosemary sprigs (4", 6", ??) and same for the sage, looked like about 6 inches for the sage?? Approximate Tablespoon equivalents per 10 pound might help also.
My undying gratitude - every Christmas, Chef John - for these turkey videos! My son's girlfriend sent me the link several years ago and I watch the videos every year. Thanks again.
Great read about How to Cook a Turkey: Part 1 - A No-Fail Method for People that Would Rather Watch Football than Wash Dishes..
buy flavored butter
Thigh temp 165, but what temp,should the breast be?
What Can I use as a substitute for the Chinese 5 spices?
What can I use as a substitute for the Chinese 5 spice?
This turkey is fabulous. All the parts were flavorful and moist! Haven't made the gravy yet. Wasn't sure what to do with the leftover mirepoix, but the veggies were delicious, too. Someone told me to use the mirepoix for turkey soup with the carcass.
Dude! For a very simple recipe, this was to die for! We hosted Thanksgiving this year and everyone was totally blown away over the turkey and the gravy. The turkey was exceptionally moist and flavorful and the gravy was smooooth! Thanks! BigSteve....PS. Happy Thanksgiving 2016!
Hi Chef,
I want to make turkey noodle soup with the carcass (following the instructions from your Classic Chicken Noodle Soup).
When making the stock, should I add all of the mirepoix (inside the cavity and under the turkey) and all of the herbs inside the cavity? Or is the flavor cooked out of those ingredients? Anything else I should/shouldn't do?
Thank you, Chef.
I used your recipe for turkey this Thanksgiving. I must say it was the best tasting turkey we ever had! Love your recipes! Thank you chef John, you never let me down!
Thanks for the tips, chef.
Chef John...you are a holiday tradition in my house! I've watched this pair of videos every year for the past 6 years. My wife ran down the hallway yelling with joy this morning when she heard the intro music. We also love to quote you while we're making our turkey. Our favs are putting things on "liberally" (strong emphasis on the first syllable) and "listen to me now, hear me later." Wanted to say thank you while my turkey is currently in the oven for our Friendsgiving tonight.
Hope you have a great holiday!
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