How to Cook a Turkey for Thanksgiving

Step 1: Buy the right size turkey

Plan on about 1 pound of whole turkey per person, or 1.5 pounds if you want generous leftovers. A 12-pound turkey feeds roughly 8 to 12 people; a 20-pound bird feeds closer to 15 to 20.

Decide between fresh and frozen. A fresh turkey should be bought only one to two days before you cook it and kept in the fridge. A frozen turkey can be bought weeks ahead, but you need to leave enough time to thaw it properly, which is where many cooks get caught out.

Step 2: Thaw it safely

The USDA lists three safe ways to thaw a turkey. Never thaw it on the counter at room temperature, because the outer layers can sit in the bacteria "danger zone" (40°F to 140°F) for hours while the center stays frozen.

In the refrigerator (best): Allow about 24 hours for every 4 to 5 pounds, at 40°F or below. Keep the turkey in its wrapper on a tray to catch drips.

• 4 to 12 lb: 1 to 3 days
• 12 to 16 lb: 3 to 4 days
• 16 to 20 lb: 4 to 5 days
• 20 to 24 lb: 5 to 6 days

A thawed turkey can stay in the fridge for one to two more days before cooking. For Thanksgiving on November 26, 2026, a 20-pound bird should go into the fridge by Saturday, November 21 or Sunday, November 22 at the latest.

In cold water: Keep the turkey in a leak-proof bag, submerge it in cold tap water and change the water every 30 minutes. Allow about 30 minutes per pound, so a 16-pound turkey takes around 8 hours. Cook it right after thawing.

In the microwave: Only if your microwave is large enough and the manufacturer gives instructions. Cook immediately afterward.

Short on time? The USDA notes you can safely cook a turkey straight from frozen. It just takes about 50 percent longer than the times below.

Step 3: Prep the bird

Remove the neck and the bag of giblets from inside the body and neck cavities (save them for gravy). Don't rinse the turkey: the USDA advises against washing raw poultry because it splashes bacteria around your sink and kitchen. Pat the skin dry with paper towels instead, which also helps it brown.

Season it however you like, with salt, pepper, softened butter or oil, and herbs such as thyme, sage and rosemary. Tuck the wing tips under the body and place the turkey breast-side up on a rack in a shallow roasting pan, about 2 to 2.5 inches deep. Adding half a cup of water to the pan can help keep drippings from burning.

On stuffing: the safest choice is to bake stuffing in a separate dish. If you do stuff the turkey, stuff it loosely just before roasting and make sure the center of the stuffing also reaches 165°F.

Step 4: Roast at 325°F

Set your oven to 325°F or higher; the USDA advises not to roast a turkey below 325°F. Here are the USDA's approximate roasting times at 325°F for a thawed turkey:

Unstuffed turkey

• 4 to 8 lb (breast): 1.5 to 3.25 hours
• 8 to 12 lb: 2.75 to 3 hours
• 12 to 14 lb: 3 to 3.75 hours
• 14 to 18 lb: 3.75 to 4.25 hours
• 18 to 20 lb: 4.25 to 4.5 hours
• 20 to 24 lb: 4.5 to 5 hours

Stuffed turkey

• 8 to 12 lb: 3 to 3.5 hours
• 12 to 14 lb: 3.5 to 4 hours
• 14 to 18 lb: 4 to 4.25 hours
• 18 to 20 lb: 4.25 to 4.75 hours
• 20 to 24 lb: 4.75 to 5.25 hours

These are guides, not guarantees. Ovens vary, and a turkey that started a little cold will take longer. If the skin browns too fast, tent the breast loosely with foil for the rest of the cook. Basting is optional; it doesn't make the meat juicier and opening the oven often slows things down.

Step 5: Check the temperature, not the clock

The only reliable way to know a turkey is done is a food thermometer. The USDA safe minimum internal temperature for turkey is 165°F. Check it in three places:

• The thickest part of the breast
• The innermost part of the thigh
• The innermost part of the wing

Don't let the probe touch bone, which reads hotter than the meat around it. Pop-up timers can be helpful but shouldn't be your only check. Many cooks like their thighs a bit hotter, around 175°F, because dark meat becomes more tender, and that's fine. Start checking about 30 to 45 minutes before the earliest time on the chart.

Step 6: Rest, then carve

Once the turkey hits 165°F, take it out of the oven and let it rest for about 20 minutes before carving. The USDA recommends this standing time so the juices settle into the meat instead of running out onto the board. If there's stuffing inside, remove it after resting. A large bird can rest up to 30 to 40 minutes under loose foil and will stay hot, which gives you time to make gravy and bake sides in the now-empty oven.

To carve, remove the legs and thighs first, then the wings. Slice each breast off the bone in one piece and cut it crosswise into slices, so every piece has a bit of crispy skin.

Step 7: Store leftovers safely

Refrigerate leftovers within two hours of the turkey coming out of the oven. Slice the meat off the bone and store it in shallow containers so it cools quickly. Leftover turkey keeps three to four days in the fridge, or two to six months in the freezer for best quality. Reheat to 165°F. And if you're ever unsure, the USDA Meat and Poultry Hotline (1-888-674-6854) is open on Thanksgiving Day to answer questions.