Perfect Turkey

Looking for the best way to cook a turkey? This easy method uses a simple salt brine, butter, and aromatic vegetables to guarantee juicy, perfectly seasoned, tender turkey with golden, crispy skin every time.

Holiday centerpiece, done right

Shelly White’s Perfect Turkey

Submitted by Shelly White · Tested by the Allrecipes Test Kitchen.

Holiday Roast
Prep: 30 mins Cook: 4 hrs Additional: 12 hrs 30 mins Total: 17 hrs Yield: 1 (18-pound) turkey Servings: 24
Turkey & brine
  • 1 (18 pound) whole turkey, neck and giblets removed
  • 2 cups kosher salt
For roasting
  • ½ cup butter, melted, divided
  • 2 large onions, chopped, divided
  • 4 carrots, coarsely chopped, divided
  • 4 stalks celery, chopped, divided
  • 2 sprigs fresh thyme, divided
  • 1 bay leaf
  • 1 cup dry white wine

You can add extra herbs like rosemary or sage if you love a stronger holiday aroma.

Brining
  1. Rub turkey inside and out with kosher salt; place in a large stockpot and cover with cold water.
  2. Cover and refrigerate to allow turkey to soak in the brine solution for 12 hours, or overnight.
Roasting
  1. Preheat the oven to 350°F (175°C).
  2. Remove turkey from brine and discard the liquid. Pat turkey dry thoroughly with paper towels, inside and out. This removes excess moisture and helps the skin crisp during roasting.
  3. Brush turkey with 1/2 of the melted butter.
  4. Place the turkey breast-side down on a roasting rack in a shallow roasting pan.
  5. Stuff the cavity with half the onions, carrots, celery, one sprig of thyme, and the bay leaf.
  6. Scatter the remaining vegetables and thyme in the pan around the turkey. Pour white wine over the vegetables.
  7. Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 ½ to 4 hours.
  8. Carefully turn turkey breast-side up about 2/3 through the roasting time, and brush with remaining butter.
  9. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165°F (74°C).
  10. Allow turkey to rest for 30 minutes before carving.

Resting lets the juices redistribute so every slice stays moist and tender.

From the editor

Always brine the turkey in the refrigerator in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of brine consumed will vary.

For extra flavor, you can tuck a few garlic cloves or lemon wedges into the cavity along with the vegetables and herbs.

Holiday roast planner

A simple timeline and temperature helper so your turkey is ready right when dinner starts.

Planner
Step 1

The night before

Brine the turkey for about 12 hours in the refrigerator. Make sure it is fully submerged and kept cold.

Step 2

Roast day – morning

Remove the turkey from the brine, pat dry, and let it sit at room temperature for about 30 minutes while you preheat the oven and prepare vegetables.

Step 3

Roasting window

Plan for 3 ½ to 4 hours of roasting time for an 18-pound turkey at 350°F (175°C), plus 30 minutes of resting.

Step 4

Serving

Carve the turkey and arrange slices on a warm platter. Spoon some of the pan juices over the meat just before serving.

For an 18 lb turkey, estimate about 3.5–4 hours of roasting time.