How to Roast a Thanksgiving Turkey

BRINE

Go for a dry brine
Skip a messy, fridge-monopolizing wet brine in favor of a dry brine. Rub a mix of salt, sugar, herbs and spices into the skin—a good Thanksgiving turkey brine is meant to ensure crispy skin, tender meat and plenty of flavor.

Start early
Defrost your turkey in the fridge over the weekend (allow one day for every 4–5 pounds of meat) and brine it on Tuesday to give the meat plenty of time to marinate. Plus, you’ll save yourself time on Wednesday, which is always a mad dash.

ROAST

Update your roasting pan
Using a roasting pan with a removable rack will yield crispy skin and moist meat. The juices that caramelize in the bottom of the roasting pan are liquid gold—when the turkey is done cooking, lift the rack with the turkey out of the pan and make your gravy directly in the roasting pan so that every last bit will end up in your gravy and on your plate.

Use the right pan for the job
Size is important when it comes to choosing a roasting pan. Pick one that comfortably fits your turkey without too much extra space, which can mess with the heat circulation and lead to burnt skin or dry meat. When in doubt, use the smallest pan that fits your turkey.

Bring the bird to room temperature
Take the turkey out of the fridge at least 1 hour before it’s time to roast it. Bringing the bird up to room temperature will help it cook more quickly and evenly.

Plan your timeline around the size of the turkey
Roasting times vary wildly depending on how big your turkey is. Allow about 3 hours for a medium turkey (12–16 pounds), 4 hours for a large turkey (17–21 pounds) and 5 hours for an even larger turkey (21–25 pounds). The turkey is done when the thigh reaches an internal temperature of 160℉.

CARVE

Let it rest
Let your turkey rest at least 30 minutes–1 hour before carving to retain all of the juices and make it easier to handle.

Go easy with your knife
Use short, low-pressure knife strokes while gently pulling the meat away from the bone with your other hand or a carving fork. This way, you will keep the skin intact and avoid shredding up the meat and losing juices.

Leave no juice behind
Let your turkey rest at least 30 minutes–1 hour before carving to retain all of the juices and make it easier to handle.

SERVE

Give your turkey the platter it deserves
Whether your table setting is elegantly festive or organic and modern, use a platter with plenty of space—the more you crowd your turkey, the less crispy the skin will be.

Prepare for leftovers
Our Thanksgiving dinners are going to be smaller this year, and even if your turkey is on the small side, you’re bound to have a lot of leftovers. Stock up on sandwich bread and mayonnaise (trust us—mayo makes the leftover sandwich), and consider safely delivering excess leftovers to family, friends and neighbors.