Thanksgiving in the USA means one thing: turkey takes center stage. And every year, millions of people search the same questions: How do I cook a turkey? How long do I roast it? Should I brine it? Why is my turkey dry?
If you are asking these too, relax, this guide covers every step, every question, and every panic moment (we’ve all been there!). Whether you are a first-timer or your turkey just needs a glow-up this year, here is your all-in-one, stress-free turkey cooking guide.

1. How to Choose the Right Turkey

The rule is simple:

• 1 pound per person (plus a little extra for leftovers).
• If you want plenty left over, go for 1.5 pounds per person.

Fresh or Frozen?

• Fresh Turkey: No thawing, juicier, cooks evenly.
• Frozen Turkey: Cheaper, easily available, lasts longer.

If you’re already buying last-minute, frozen is usually what is left. Don’t worry, you’ve got options below.

 2. How to Thaw a Turkey (Safely!)

This is the most searched turkey question every year.

In the refrigerator (recommended):

24 hours per 4–5 pounds.

Example:

• 12 lb turkey → ~3 days
• 16 lb turkey → ~4 days

In cold water (faster option):

30 minutes per pound.
Change the water every 30 minutes.

Can you cook a frozen turkey?

Actually, yes! It takes 50% longer, but it works.
Just don’t stuff it.

3. Should You Brine Your Turkey?

Short answer: Yes, if possible!

Two Options:

Wet Brine (super juicy)

• Soak the turkey in salty water for 12–24 hours.
• Adds moisture and flavor.

Dry Brine (easier, cleaner)

• Rub turkey with salt + spices and keep in fridge uncovered for 24–48 hours.
• Crispy skin + deep seasoning.

If you don’t want complicated recipes, check our simple seasoning ideas on Cutlets King’s Thanksgiving Food Guide.

4. What Temperature to Cook a Turkey

The magic number:

Roast at 325°F (163°C)

This ensures the turkey cooks slowly, stays moist, and doesn’t burn.

5. How Long to Cook a Turkey (By Weight)

Unstuffed Turkey

• 10–12 lbs → 2.75–3 hours
• 12–14 lbs → 3–3.75 hours
• 14–18 lbs → 3.75–4.25 hours
• 18–20 lbs → 4.25–4.5 hours
• 20–24 lbs → 4.5–5 hours

Stuffed Turkey

Add 30–45 minutes extra.

The Important Part:

Turkey is fully cooked when:

• Internal temp reaches 165°F
• Check in the thickest part of the thigh & breast

A digital thermometer is your best friend on Thanksgiving.

6. How to Prep the Turkey

1. Remove giblets (don’t panic—they’re in a bag).
2. Pat turkey dry for crispier skin.
3. Rub with butter or oil.
4. Season generously, salt, pepper, garlic powder, and paprika.
5. Stuff only if you want to (not required).

7. Should You Stuff the Turkey?

People ask this a lot. Stuffing a turkey adds great flavor, but it also increases cooking time and can make it harder to cook the bird evenly. If you want convenience and safer cooking, make the stuffing separately. If you prefer the traditional method, you can stuff the turkey—just ensure the center also reaches 165°F for safety.

Stuffed Turkey Pros:

• Flavorful stuffing
• Classic Thanksgiving look

Cons:

• Takes longer
• Harder to cook evenly

8. Best Way to Season a Turkey

A simple, classic seasoning always wins:

• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Butter + herbs (rosemary, thyme, sage)

You can also explore unique seasoning mixes—check out our Cutlets King recipe inspirations for flavored rubs and marinades.

9. Do You Need to Baste?

Basting every 30 minutes is optional—but it does help:

• Keeps skin golden
• Adds flavor
• Prevents dryness

But don’t open the oven too much, as it lowers the temperature and delays cooking.

10. Why Is My Turkey Dry? (And How to Fix It)

Most people overcook their turkey. Here’s how to avoid a dry disaster:

• Brine the turkey
• Use lots of butter under the skin
• Don’t cook above 325°F
• Take out at 160°F (it rises to 165°F while resting)
• Cover with foil if browning too quickly

If it still ends up dry, serve with gravy—no one will know!

11. How Long to Rest a Turkey After Cooking

This step is BIG.

Rest 30–45 minutes

Cover with foil loosely.

Resting allows juices to settle, keeping meat tender and juicy.

12. How to Carve a Turkey (Beginner-Friendly)

1. Remove legs
2. Cut thighs
3. Slice the breast meat horizontally
4. Remove wings
5. Slice and serve on a platter

Carving warm turkey is messy—let it rest first.

Thanksgiving Tips

• Start early, don’t rush turkey
• Use a thermometer (your best investment)
• Don’t be afraid to brine
• Butter = flavor
• Let it rest
• Keep the sides simple (mashed potatoes, stuffing, rolls, cranberry sauce)

FAQs