Planning on cooking a turkey for Christmas (or Thanksgiving)? A perfectly roasted turkey is easier than it looks once you know the key steps. Here’s how to cook a turkey in 8 easy steps, with tried-and-tested tips from some well-known chefs and food writers along the way.
#1. Defrost Thoroughly Before Roasting
Did you know your turkey can take up to three days to defrost? Buy your turkey as close to your cooking day as you can, and store it in the fridge or freezer straight away. Always thaw a frozen turkey in the fridge, never at room temperature. As a general guide, allow around 24 hours of thawing time for every 4 to 5 pounds of turkey.
#2. Don’t Wash Your Turkey
Turkey, like other poultry, can carry food poisoning bacteria. These are destroyed during cooking, but it’s easy to spread bacteria around your kitchen while preparing the bird — including by rinsing it under the tap.
If you want to clean the turkey, wipe it with a disposable paper towel, then throw the towel and any packaging straight into the bin.
#3. Stuff or Don’t Stuff
Decide how you’re going to cook your stuffing. You can cook it separately in its own dish, or stuff the bird itself — just remember that a stuffed turkey needs extra cooking time.
Here’s a top tip from Jamie Oliver: “Packing your turkey with clementines and fresh herbs gives the meat a lovely, fragrant flavour.”
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#4. Butter Up
Add butter under the skin above the breast meat by gently pulling the skin away and filling the space above the breast. You can flavour the butter with herbs for extra taste. If you butter the skin as well, before seasoning, the salt and pepper will stick nicely.
Catherine Fulvio of Ballyknocken House has this top tip: “Rub butter under the skin or even stuff the breast — this bastes the bird and allows extra flavour. Start the cooking process with the turkey upside down on its breast.”
#5. Bring Your Bird to Room Temperature
Here’s a top tip from food writer Caitríona Redmond of Wholesome Ireland: “Make sure your bird is at room temperature before roasting, as it will take far longer than the recommended cooking time if you cook it straight from the fridge. You could also try the butter wrapper trick I use when roasting a chicken, to keep the bird moist while cooking and crispy once it’s done.”
#6. Use a Pastry Brush to Glaze
Another handy tip, this time from chef Clodagh McKenna: “You can use a good-quality cranberry or apple jelly as a glaze for the turkey. Use a pastry brush to paint the bird with the jelly, and baste every 30 minutes.”
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#7. Timing Is Everything
Getting the timing right makes all the difference to a stress-free cooking day. A turkey timing calculator can help you work out exactly how long your bird will need based on its weight.
Here’s a top tip from chef James Martin: “The secret is making sure it’s out of the oven at least half an hour before you’re eating it. Time it properly. If you’ve got people coming round at 1, start cooking it at 12. That way, you can turn the temperature down enough to make room for the roast potatoes.”
#8. Use a Thermometer if You’re Worried It’s Not Cooked
If you’re not sure whether your turkey is done, use a meat thermometer inserted into the thickest part of the breast or the thigh. Once the internal temperature reaches 75°C/165°F, your turkey is ready. Don’t forget to check that any stuffing inside the bird is also cooked through.
And once the big day is done, don’t let leftovers go to waste — a turkey tray-bake or a warming turkey curry are both great ways to use up what’s left. Makes a nice change from another round of sandwiches!
Frequently Asked Questions
How long does it take to defrost a turkey?
A frozen turkey should always be thawed in the fridge, allowing roughly 24 hours for every 4 to 5 pounds of weight. Larger birds can take up to three days, so plan ahead.
Should I wash my turkey before cooking it?
No — washing raw poultry can spread bacteria around your kitchen. Any bacteria present is destroyed during cooking, so there’s no need to rinse it. If you want to wipe it down, use a disposable paper towel and discard it straight away.
Is it better to cook stuffing inside the turkey or separately?
Both work well. Cooking stuffing separately is simpler for timing, while stuffing the bird can add extra flavour — just allow additional cooking time if you do.
Should my turkey be cold or room temperature before it goes in the oven?
Room temperature is best. A turkey cooked straight from the fridge will take noticeably longer than the recommended time.
How do I know when my turkey is fully cooked?
Use a meat thermometer in the thickest part of the breast or thigh. It’s ready once the internal temperature reaches 75°C/165°F. Always check that any stuffing is fully cooked too.
Related Articles
- 10 Yummy Christmas Brunch Ideas
- Cider-Brined Turkey with Maple Chilli Glaze
- Leftover Turkey Tray-Bake Recipe
Save These Tips for Later
Cooking the Christmas turkey is a big job — bookmark this page or share it with whoever’s in charge of the oven this year, so you’ve got all 8 steps handy on the day.
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