The Best Way to Cook a Turkey

Cooking the perfect Thanksgiving turkey can feel like a big challenge. We’ve all heard the stories of dry breast meat, unevenly cooked legs, or a bird that looks beautiful on the outside but isn’t fully done in the middle. First-time cooks and seasoned hosts alike often ask: What’s the best way to cook a turkey? Should we turn it while roasting? How long should it take?

Preparing a turkey should be exciting—not stressful. With the right approach, you can roast a bird that’s juicy, golden, and unforgettable. In this guide, we’ll walk you through the best way to cook a turkey from start to finish, including how to choose the right bird, how much turkey you’ll need, and step-by-step cooking instructions.

How to Choose the Right Turkey

The centerpiece of Thanksgiving deserves to be more than ordinary. At Snake River Farms, we offer a 14 to 16 lb American Heirloom whole turkey that brings rich flavor, exceptional texture, and the kind of quality we’re proud to stand behind. Here’s why it’s the perfect choice for your holiday table:

• Heirloom heritage, richer flavor – Raised from traditional heirloom breeds, this turkey delivers a depth of flavor and firmer texture that you won’t find in standard grocery store birds.
• Family-owned and operated – These turkeys come from a family-run farm that’s been perfecting their craft for generations, ensuring attention to detail and a genuine commitment to quality.
• Organic and responsibly raised – Certified USDA Organic, Non-GMO Project Verified, and raised without antibiotics or growth stimulants. Every step of the process supports both animal welfare and flavor integrity.
• Naturally better eating experience – With heirloom genetics and thoughtful farming practices, the meat roasts up juicy and tender, making it easier to achieve a show-stopping result on your first try—or your fiftieth.

Want to learn more about what makes an heirloom turkey different from conventional breeds? Check out our guide: What Is an Heirloom Turkey?

Ready to elevate your holiday feast? Order your American Heirloom Whole Turkey now and taste the difference!

How Much Turkey Do We Need?

Planning portions is one of the most important steps in preparing a holiday meal. We recommend 1 to 1.5 pounds of turkey per adult. This gives you generous servings while leaving enough for leftovers if desired.

Portion Guidelines

• 1 to 1.5 lbs. per adult – Adjust for smaller appetites or if you want plenty of leftovers.
• Consider the crowd – For kids or lighter eaters, aim closer to 1 lb. per person; for hearty appetites or a festive spread, lean toward 1.5 lbs.

Roasting Times by Weight 

Pro Tip: If you’re roasting your turkey unstuffed, decrease the cooking time by about 30 minutes.

Key Temp Tip: For a juicy, perfectly cooked turkey, always prioritize internal temperature over cooking time. Roast your turkey until it reaches 150°F in the thickest part of the breast and 155°F in the legs. This ensures tenderness, safety, and moisture. Let it rest for 30 minutes before carving to allow the juices to redistribute. 

We recommend the SuperFast Thermometer for instant, accurate temperature readings to guarantee a flawless result every time.

Pro Tip: Careful portion planning and using a thermometer will help you serve a flavorful centerpiece and make sure there’s enough for everyone to enjoy seconds—or leftovers.

Preparing Your Turkey

Before roasting, a little prep goes a long way toward a juicy, flavorful bird. Proper thawing, handling, and seasoning ensures your turkey cooks evenly and turns out perfectly golden. Follow these steps to get your turkey ready for the oven or smoker.

Thawing Your Turkey

Proper thawing is essential for even cooking and juicy results. We recommend planning ahead so your turkey is fully thawed before seasoning and roasting.

Refrigerator Method (Recommended)

• Allow approximately 6 hours per pound of turkey.
• Keep the bird in its original packaging and place it on a tray to catch any drips.
• Example: A 12-pound turkey will need about 3 days to fully thaw in the fridge.

Cold Water Method (Faster)

• Submerge the turkey in its original packaging in cold water.
• Change the water every 30 minutes to keep it cold.
• Allow roughly 30 minutes of thawing time per pound.
• Example: A 12-pound turkey will take about 6 hours using this method.

Tips for Success

• Never thaw your turkey at room temperature — this can create unsafe conditions.
• Never thaw your turkey in the microwave — it can cook unevenly and create food safety risks.
• Make sure the turkey is fully thawed before seasoning and roasting.
• Planning ahead ensures the bird cooks evenly and helps you avoid stress on the big day.

Prepping the Bird

Once your turkey is fully thawed, it’s time to get it ready for the oven. A little prep goes a long way toward even cooking and a beautifully roasted bird.

1. Preheat the oven to 325º F.
2. Remove the turkey from its packaging.
3. Take out the neck and giblets from the cavities. You can save them for gravy or stock if you like.
4. Rinse and pat dry with cold water and paper towels. Dry skin helps the turkey brown nicely.
5. Optional: Add stuffing if desired. Keep in mind that an unstuffed turkey will cook a bit faster.

Turkey Rub

A flavorful rub is key to a perfectly seasoned turkey. Here’s how we do it:

Ingredients

• 4 tablespoons oil (melted butter, margarine, olive oil, etc.)
• 4 teaspoons salt, or to taste
• 2 teaspoons paprika

Steps

1. Mix the rub ingredients together in a small bowl.
2. Apply the rub evenly over the exterior of the turkey. For extra flavor, gently rub some under the skin as well.
3. Place the turkey breast-side up in a roasting pan. Add approximately 2 cups of water or broth to the pan to keep the meat moist during cooking.

Best Way to Roast Your Turkey in the Oven 

Now that your turkey is prepped and seasoned, it’s time to roast it to perfection. Roasting at a consistent temperature ensures even cooking, juicy meat, and beautifully browned skin. Following these simple steps helps take the guesswork out of roasting so you can focus on enjoying the holiday.

Oven Temperature and Timing

1. Preheat the oven to 325º F.
2. Place the turkey breast-side up in a roasting pan. There’s no need to turn the bird; it will brown evenly on its own.
3. Optional: Loosely cover the turkey with foil during the last hour to prevent over-browning.
   
   

Pro Gravy Tip: Heat 1 cup of white wine (do not boil) and pour it over the turkey halfway through roasting. This adds rich flavor and helps keep the meat moist.

Checking Doneness and Resting

1. Don’t rely on time alone. Use a thermometer to check the temperature in multiple spots. Target an internal temperature of 150°F. (measured in the thickest part of the bird) and a temperature of at least 165°F. for the legs.
2. Remove the turkey from the oven when it reaches the target temperature.
3. Cover and let rest for 30 minutes or more before carving. Resting allows the juices to redistribute for a perfectly juicy bird.

Best Way to Cook a Turkey for Beginners 

Cooking your first turkey can feel intimidating, but it doesn’t have to be. By focusing on a few key steps, you can confidently roast a juicy, flavorful bird.

Key Tips for Beginners

1. Monitor internal temperature, not just time.

• • Cooking times vary depending on the size of your bird, oven accuracy, and whether it’s stuffed.
  • A reliable meat thermometer takes the guesswork out and ensures your turkey is safe and perfectly cooked.

2. Use the included nylon truss.

• • To secure the truss: hold the drumsticks together, lift the ring, and pull it over the drumsticks.
  • To remove: lift the ring and pull it up and over the end of the drumstick.
  • The nylon truss is oven- and microwave-safe and can withstand temperatures up to 450º F.

3. Avoid common mistakes.

• • Overcooking: Check the internal temperature rather than relying solely on time.
  • Under-seasoning: Apply your rub evenly, including under the skin if possible.
  • Skipping rest time: Let the turkey rest at least 15 minutes to redistribute juices before carving.

4. Quick tips from fellow cooks:

• • “I always tent foil over the breast if it’s browning too fast—it keeps it moist.”
  • “Don’t rush thawing. Fully thawed turkey cooks more evenly and tastes better.”

By keeping these tips in mind and following the truss instructions, beginners can avoid common pitfalls and roast a turkey that’s both delicious and impressive.

How to Smoke a Honey Glazed Turkey 

Smoking a turkey adds a rich, smoky flavor that pairs beautifully with a sweet and tangy honey glaze. Here’s how we do it:

Ingredients

Brine:

• 8 cups water
  
• ½ cup kosher salt
• ⅓ cup sugar
• 1 teaspoon peppercorns
  

Glaze:

• ⅓ cup honey
• ¾ cup packed brown sugar
• 2 tablespoons unsalted butter
• ¼ cup apple cider vinegar
• 2 teaspoons Dijon mustard
• ¼ cup bourbon (optional)

Turkey:

• 5 to 8-pound bone-in turkey breast
• 1 tablespoon butter or canola oil

Instructions

1. Prepare the Brine

1. 1. In a large container, combine 2 cups of boiling water with salt, sugar, and peppercorns. Stir until dissolved.
   2. Add 6 cups of cold water and ice to cool the brine.
   3. Submerge the turkey breast, ensuring it’s fully covered. Refrigerate for 8 hours or overnight.
      
      
2. Make the Glaze
   
   
   1. In a small saucepan over medium-low heat, combine honey, brown sugar, butter, apple cider vinegar, Dijon mustard, and bourbon.
   2. Stir to dissolve the sugar and bring to a simmer.
   3. Continue cooking until the glaze thickens enough to coat the back of a spoon.
      
      
3. Prepare the Smoker
   
   
   1. Preheat the smoker to 250°F (121°C) for indirect cooking.
   2. Add wood chips or pellets, like apple or cherry, for a mild, sweet smoke flavor.
      
      
4. Prepare the Turkey
   
   
   1. Remove the turkey from the brine, rinse, and pat dry with paper towels.
   2. Rub the turkey with butter or canola oil to promote even browning.
      
      
5. Smoke the Turkey
   
   
   1. Place the turkey breast-side up in the smoker.
   2. Smoke until the internal temperature reaches 130°F (54°C), about 90 minutes.
   3. Begin basting with the prepared glaze every 15 minutes.
   4. Continue smoking until the internal temperature reaches 150°F (66°C). The temperature will rise to 155°F (71°C) as the turkey rests.
      
      
6. Rest and Serve
   
   
   1. Remove the turkey from the smoker and let it rest, uncovered, for at least 20 minutes before slicing.
   2. Serve with additional glaze on the side for dipping.

Smoking a turkey adds a rich, smoky flavor that pairs beautifully with a sweet and tangy honey glaze. Here’s how we do it. If you’re ready to get started, shop our American Heirloom whole turkey here.

Featured Recipe: Turkey and Bacon Eggs Benedict

Turn leftover turkey into a creative brunch with this easy Turkey and Bacon Eggs Benedict.

Servings: 2 to 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 4 English muffins, split and toasted
• 4 to 6 slices leftover cooked turkey
• 4 slices Snake River Farms bacon
• 4 large eggs
• 1 tablespoon white vinegar (for poaching eggs)
  
  

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• ½ cup melted butter
• Salt and pepper to taste

Instructions 

1. Cook the Bacon and Turkey
   
   
   1. In a skillet over medium heat, cook the bacon until crispy.
   2. Warm the leftover turkey slices in the same pan for added flavor.
2. Poach the Eggs
   
   
   1. Fill a medium saucepan with water and bring to a gentle simmer.
   2. Add the white vinegar.
   3. Crack eggs into individual small bowls and gently slide them into the water.
   4. Poach for 3 to 4 minutes until the whites are set but yolks remain runny.
   5. Remove eggs with a slotted spoon and drain on paper towels.
3. Make the Hollandaise Sauce
   
   
   1. In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened.
   2. Slowly drizzle in melted butter while whisking continuously.
   3. Season with salt and pepper. Keep warm.
4. Assemble the Eggs Benedict
   
   
   1. Place toasted English muffin halves on plates.
   2. Layer with warmed turkey slices, crispy bacon, and poached eggs.
   3. Spoon Hollandaise sauce generously over the top.
   4. Optional: Garnish with chopped chives or a pinch of paprika.
5. Serve Immediately
   
   
   1. Enjoy a decadent brunch featuring leftover turkey with the rich flavor of Snake River Farms bacon.
      
      

Make the most of your leftover turkey by pairing it with the rich, savory flavor of Snake River Farms bacon. Bring this recipe to life with our Kurobuta pork bacon.

Frequently Asked Questions

How to Choose the Right Turkey

Choose the right turkey size for your gathering—plan 1 to 1.5 pounds per adult.

• Prep your bird carefully: remove giblets, pat dry, and season with your favorite poultry rub.
• Roast at 325º F, monitoring internal temperature to ensure a juicy, perfectly cooked turkey.
• Use leftover turkey creatively—our Turkey and Bacon Eggs Benedict is a delicious example.
• Pair your meal with our signature products, like Wagyu beef roast or Kurobuta pork roasts, for a complete holiday spread.
• Rest the turkey at least 30 minutes before carving to retain flavor and juices.

Ready to start your holiday feast? Shop our American Heirloom whole turkey and other holiday favorites here.