How to Roast a Turkey Safely and Juicy, According to Bon Appétit

Roasting a whole turkey can feel like a big job, but a few simple steps can help the bird turn out well. According to Bon Appétit, a whole, unstuffed turkey should be roasted at 350°F (a common oven setting for baking). The cooking time is roughly 13 minutes per pound.

For example, a 12–14-pound turkey takes about 3 hours to cook at 350°F. Bon Appétit also notes that stuffed turkeys take much longer to cook, and their breast meat is more likely to dry out. That is one reason the article suggests cooking the bird unstuffed.

Check the temperature in more than one way. The USDA recommends cooking turkey to an internal temperature of 165°F, which is the temperature inside the thickest part of the meat. Chris Morocco recommends cooking dark meat to around 175°F–190°F. The Bon Appétit Test Kitchen recommends taking the turkey out of the oven when the breast reaches 150°F.

Oven temperatures can vary from the dial setting, so an oven thermometer can help. Bon Appétit recommends using one to check how hot the oven really is.

If the turkey is frozen, it needs time to thaw in the refrigerator. According to Bon Appétit, it needs about 24 hours for every 4–5 pounds.

For a dry-brined turkey, which is seasoned with salt and rubbed on the outside, the bird should sit in the refrigerator for at least 12 hours and up to three days before roasting.

Once the turkey comes out of the oven, let it rest before carving. Bon Appétit says a whole turkey should rest for 30–60 minutes before it is cut.