How To Roast A Turkey

| November 11, 2013 | 29 Comments

How To Roast A Turkey recipe from Taste of Southern.
Follow step-by-step, photo illustrated instructions to learn just how easy it is to roast a Turkey in your oven.  No brine is involved, and you can do many of the steps ahead of time to make it even easier. You’ll have your turkey in and out of the oven in plenty of time to finish off those other favorite side dishes without all the last minute rush.  Printable recipe is included.


Roast Turkey, slider.
How To Roast A Turkey:


There is absolutely NO reason for you to be afraid to roast a turkey.  Maybe this is your first time cooking Thanksgiving or Christmas Dinner for the family and in-laws, but you have nothing to fear… but fear itself.  (Where have I heard that before?)

All you need is enough time to do some pre-meal planning and a good enough plan to make it all happen.  If you’ll take some time now, before the holiday arrives, to layout your plans for prepping and preparing the meal, I think you’ll find it to be pretty easy.  It should also be enjoyable, for not only the family, but for YOU as well.  I hope we can help make that happen for you.

Over the years, I’ve cooked turkeys in brown grocery bags, in plastic cooking bags, and smoked them on the grill.  Smoked would be my favorite, but we’ll have to get to that one another time.  This will be a basic step-by-step on how to safely roast a turkey… in the oven.

YES, cooking a turkey can present some problems.  And, if you’ll search cookbooks, and the internet, you’ll find a thousand and one different recipes and ways to cook one of the birds.  This is just a good basic way to roast one in the oven without stressing out over the holidays.

Food safety is always super important.  It just seems that we read and hear so much more about it when it comes to cooking turkeys for Thanksgiving or Christmas.  Most problems are caused by unsafe food handling practices, or failure to properly clean up after yourself as you go along, to keep from cross contaminating some of your other foods.  You CAN do it safely and without fear of making someone sick.

The Internet is full of ideas and information on how to prepare the perfect Thanksgiving Menu.  Whatever that might be for your family, I think we can at least get you off on a good start with some easy steps to roasting that turkey to perfection.  We’ll try anyway.

This recipe starts out with a fully thawed, whole turkey.  We also start out one day before the actual day we intend to roast the turkey, so keep that in mind as you read on.  Most turkeys purchased these days will have information on how to thaw and roast the turkey right on the outside of the packaging for the bird itself.  Read over that carefully, making mental notes as needed, and you shouldn’t have any problems.

I’ve tried to cover the basics with this recipe and make it easy to follow.  I do want you to make note that we start roasting the turkey in a 425º oven, but after 30 minutes, we reduce that down to 325º.  And, as mentioned, we don’t use a brine for our turkey, nor are we making it with stuffing on the inside.  It’s just a pretty simple and basic primer on how you can Roast A Turkey.

Before we begin, let me also remind you of some really good information and helpful sources you might also want to consult.  From properly thawing out your turkey, to roasting, grilling or whatever else you might need to do.  I happily recommend the Butterball Turkey website… AND… the Butterball Turkey Talk Line where you can talk to real people and get real answers to your turkey cooking questions.

Years back, I would interview many of the Butterball Turkey Talk Line operators on my radio programs.  They were always extremely courteous, very helpful, and eager to answer questions.  They aren’t paying me one penny to tell you that.  They aren’t a sponsor, nor do they advertise on our site… yet.  Maybe one day.  I just think they have a ton of useful information, too much for me to try and duplicate here, so you might want to check them out as well.  You can do that… HERE.  Just click the link.

So, ready to get in there and show everyone you can tackle Thanksgiving or Christmas Dinner with ease? Alright then, Let’s Get Cooking!


Roast Turkey, ingredients.
Oven Roasted Turkey:  You’ll need these ingredients.  How simple is that?


One day prior to roasting.
The day before roasting your turkey, do the following few steps to prepare the turkey.


Roast Turkey, remove from wrapper.
Yes, I’m going to remind you that you’ll need to remove the turkey from it’s packaging.  No, I don’t think you’re so dumb that you wouldn’t do that before we get started.  I do it, to remind you that there is usually some good information about your turkey right there on the outside of the package your bird came in.  Be sure to look it over, and read it carefully before you begin.

Most importantly, it should tell you how to properly THAW your frozen turkey if that’s what you’re using. Most folks will use frozen as they are usually much cheaper than a fresh turkey.  I brought this one home and placed it in my refrigerator where it thawed over several days as directed.  Now that it’s fully thawed and ready to start the process of cooking, let’s proceed.

I place my turkey in a clean sink in order to do the prep work for it.  You’ll just want to use lots of good safe food handling practices as you work with chicken or poultry, and be sure to clean up properly after each step.  More on that later.


Roast Turkey, remove any strings or bands.
The turkey legs can be secured in several different ways.  Some companies use a plastic tie contraption of sorts, some use a metal band, some might use string.  This one just had the ends of the legs tucked under a section of the skin.  Either way, you’ll want to free up the legs so we can properly wash and clean the turkey.  Remove any plastic or metal bands and let those legs kick free.  If your turkey has the legs tucked under some skin, like this one, be very careful not to cut or break that as you’re pulling the legs free.  We’ll need that skin flap to hold the legs in place later.


Roast Turkey, remove any pieces from the body and neck cavity.
Many folks will somehow overlook this next step.  We don’t want YOU to be one of them.  Reach inside the body of the turkey and see what pieces are inside.  This one had the neck bone hidden inside.  You’ll want to remove it and set it aside for later.  You could also find other turkey parts inside, like the gizzard and livers, or they could be in the neck cavity.


Roast Turkey, neck cavity.
Lift the flap of skin covering the neck cavity and fully check inside for any other goodies.  Make sure you remove everything from inside this area.


Roast Turkey, remove all parts.
This particular turkey had a package of parts inside the neck cavity.  Different companies do it differently, so don’t be surprised if you don’t get a paper packet.  Just remove all of the turkey parts and set them aside for later.  These pieces will be used to make the Giblet Gravy later on.


Roast Turkey, trim any loose skin.
You might also find some flaps of loose skin around the neck area.  Just use a sharp knife and trim them off, saving them with the giblet parts for later.  Look the bird over and trim away any other large pieces of loose skin that might be hanging loose.  The companies have worked hard to trim their turkeys so they can leave this attached, and so that you’ll have more turkey to pay for at the register.  I guess you can’t blame them, they’re just being smart about it.  It’s not a big deal as these parts will help add more flavor to the gravy.


Roast Turkey, rinse inside.
Use cold running water to rinse the inside of the body and neck cavities.  Don’t be shy about sticking your hands inside to make sure there isn’t anything left in either area.  Just rinse them out really good.


Roast Turkey, rinse the outside.
Then, continue by rinsing the outside really well.  Rub your hands over it and check it carefully for any pin feathers that might still be attached.  I found a couple but failed to actually get a good picture of it.  They’ll probably look like small yellow pieces of skin, but just pull them out and remove them if you find a few.


Roast Turkey, pat dry with paper towels.
Once you’re sure the turkey is clean inside and outside, drain out any water from the neck and body cavities.  I just hold each end up for a minute or so and let the water inside drain out.  Then, use several layers of folded paper towels to pat the turkey dry.


Roast Turkey, pat dry the insides as well.
Poke the paper towels inside and wipe dry the inner parts.  The turkey likes this as you can easily tell by the expression of the “happy wings.”


Roast Turkey, salt the bird all over.
With as much water removed as possible, sprinkle salt all over the outside of the bird.  Flip it over as needed, and be sure you get some salt down in between the legs and the wing sections.  It needs a good light coating of salt over all the parts.


Roast Turkey, save the giblets.
Save the giblet pieces, neck bone, and any other pieces you’ve trimmed away.  You can refrigerate these until needed, or go ahead and start work on that Giblet Gravy.  We’ve got a recipe for making Giblet Gravy here on Taste of Southern that you might want to try.  Check it out:  Giblet Gravy


Roast Turkey, refrigerate the turkey over night.
Place the lightly salted turkey in a roasting pan or baking pan.


Refrigerate overnight, uncovered.
Then, place the turkey and pan in your refrigerator over night.  Leave the turkey uncovered during this time.

Adding the salt and letting it set in the refrigerator overnight is going to help dry out the skin so we’ll have a good crispy outer layer on the turkey once it’s cooked.  It’s best that you not have any other uncovered food dishes in your refrigerator at the same time.  If you do, you might want to just wrap them with plastic wrap while the turkey is in the fridge.  Again, safe food handling is what you want to concentrate on most while roasting a turkey.


Roast Turkey, wash the sink and any other surfaces.
Use hot, soapy water, to wash out your sink and any other surfaces that the raw turkey might have come in contact with.  Just give it all a good scrubbing and rinse it out really well.


Roast Turkey, sanitize the surfaces.
I keep a small spray bottle in my kitchen that contains a mixture of water and a little bleach.  After I’ve thoroughly washed out the sink with hot soapy water, I spray a thin layer of this solution all around the inside of the sink and let it air dry.  This goes back to my days of working in the restaurant where we were required to have this solution on hand at all times to clean cutting boards and tables with.

In the restaurant, we also had to keep a supply of test strips on hand so we could check the chlorine content in the spray bottles.  It had to be mixed to the proper proportions or you’d get docked a point or more on your ratings when the Health Inspector stopped by for a surprise visit.  Nothing could ruin your day more than seeing the Health Inspector pull up in your parking lot.  Even though we ran a tight kitchen, you always wondered what you might have overlooked on that particular day.

And, in case you’re wondering, I do indeed have the test strips in my home kitchen to make sure I mix the bleach and water correctly.  The amount of water in the bottle determines how much bleach to add, then you use a strip to test it and make sure it’s correct.  Mostly though, I keep this on hand for the days I go out with my brother and help with a barbecue catering job.  Those can get inspected as well and we have to keep everything up to standard pretty much just like being inside a restaurant.  It’s all a good thing though.

Two hours prior to roasting.
On the day you plan to cook the turkey, take it out of the refrigerator two hours before the time you plan on placing it in the oven to roast.  You will also need to figure in an additional hour to give the cooked turkey time to rest and regain moisture AFTER it’s cooked.  Figure carefully.

2 hours prior to cooking.
?? actual cooking time needed, based on weight.
1 hour to rest, after roasting.

Good planning helps remove the stress of the days activities.


Roast Turkey, refrigerate the turkey over night.
TWO HOURS before you intend to put the turkey in the oven and start the cooking process, remove it from the refrigerator.  You’ll also need to take out the stick of butter and let it come up to room temperature.

If desired, take a clean paper towel and wipe away any excess amount of salt that might be on the skin.  This is a personal preference and not necessary, unless you were really heavy handed when you applied the salt.  You don’t want the skin to ruin the taste of the turkey by being over salty.

Let the turkey sit uncovered on the counter for one hour, then proceed to the next steps.


Roast Turkey, butter the turkey.
After one hour:  I placed a large piece of parchment paper on my board and placed my turkey on it to prepare it for roasting. I’m not going to let it come completely up to room temperature but this time of sitting out will help greatly in roasting the bird more evenly all the way through.

Slice the stick of butter into several pieces and begin rubbing it all over the turkey, massaging it into the skin.  Lift the legs, lift the wings, and make sure you have it well coated all over.  It will reward your tender massaging techniques with some great tasting food very shortly.


Roast Turkey, secure the legs.
Once it’s buttered all over, I tucked the legs back inside the section of skin, just as it was when I opened it.  You might need to use some kitchen string to tie the legs together on your particular bird.  Trussing the legs is pretty easy to do, and you can find how to do that somewhere on the Internet I’m sure.  If I actually had any kitchen twine here at home, I would have tried to include that in this tutorial.  I’m sorry if I’ve let you down, please forgive me.

Note to self:  Buy some kitchen twine very soon, it really comes in handy when you need it.


Roast Turkey, secure the wings.
Some folks prefer to cut off the tip end of the wing.  I don’t do that personally.  I tuck it under the body of the turkey and find that it helps hold it up straight while it’s roasting.  If per chance it burns, or gets overcooked, I will take it off afterwards, and no one will ever see it on the serving platter.


Roast Turkey, roasting pan.
If your bird isn’t too large, you don’t have to have one of those fancy roasting pans.  They’re great if you do, but not a necessity.  Here, I’m using a regular sheet cake baking pan.  I’ve rolled some strips of aluminum foil and placed them inside the pan as pictured.  You could also line the pan itself with aluminum foil just to make clean up easier.

These rolled strips will keep the bird up off the bottom of the pan and help it cook better.  The bottom of the bird will not sit in liquid all the time and will come out cooked on bottom about as well as it’s cooked on top.  The wire racks I have were a bit too big for the pan, but this works just as well.  Once the pan is ready, place the raw turkey in the pan, breast side up.


Roast Turkey, butter the inside.
Any left over butter is then placed inside the turkey cavity.  I’ve also rubbed inside the neck cavity as well.

At this point, you could add some sliced onions, garlic pieces, or some fresh herbs to add additional flavor as the turkey cooks.  It’s my goal here however, to just show you how to roast a basic turkey.  I don’t add stuffing inside the bird, and that would be another whole story just within itself. Keep it simple the first time or two, and then work on making the recipe your very own after you’ve got the basics down.


Roast Turkey, ready for the oven.
Here’s my turkey, all buttered up and ready for the oven.  The roasting pan needs to sit on the bottom rack inside the oven.  Any other racks should be removed.  Let the turkey sit for another few minutes while we preheat the oven.


Preheat the oven to 425 degrees.
Preheat the oven to 425º.


Roast Turkey, ready for the oven.
Place the turkey in the oven once the oven temperature reaches 425º.


Roast Turkey, baking time and temp.
PLEASE NOTE:   The turkey should only cook at 425º for the first 30 minutes.

After that, REDUCE the temperature down to 325º.

It’s very important that you not let the turkey cook at the higher temperature for the entire time, or you’ll likely burn the outer skin.


Roast Turkey, after one hour.
AFTER ONE HOUR:  This is after letting the turkey roast the first hour.  I took it out so I could get better pictures for you, but you’d want to just leave yours in the oven if at all possible while doing the next step.


Roast Turkey, baste with pan juices.
Use a small basting brush if you have one, or a spoon will also work.  Dip the brush in the juices that are in the bottom of the pan and brush a good coat of it all over the outside of the bird.  If using a spoon, scoop up the juices and drizzle it over the bird.  Slide the turkey back in the oven and close the door.  So far… so good.


Roast Turkey, after two hours.
AFTER TWO HOURS:  The outer skin is starting to brown and I’ve still got a little cooking time left to go.   Baste the turkey one more time.


Roast Turkey, tent if needed.
If you see that your turkey will need to cook much longer, you might want to fold a piece of aluminum foil, and gently lay it down on top of the turkey.  This “tent” will keep the outer surface from over browning, or burning, while the turkey continues to roast, up to the required temperature to be safely considered done.  Just slip it back inside the oven and let it cook a little longer.


Roast Turkey, check thigh meat.
You’ll want to check the temperature in both the darker thigh meat and the white breast meat.  I’m right at 170º at this point in this section of the thigh.  The darker meat will take longer to cook so check it in the thickest part of the thigh on both legs.  And, be sure to check the temperature in the thickest part of the breast meat.  Just be sure the end of the thermometer is not pushed up against a bone, as that would give you an inaccurate reading.

BY THE WAY, my turkey didn’t come with one of those popup timers.  They’re better than nothing if that’s all you’ve got, but if you have a meat thermometer, be sure to use that to check the internal temperature of the turkey as it’s cooking.

You’ll find lots of different variations on cooking temperatures that the bird needs to reach in order for it to be safe.  Most of them will be higher temperatures just trying to keep everyone from getting sick from eating turkey.  That’s good, no doubt.  I cooked this one to about 165º-170º when measured in the thigh meat before pulling it out of the oven.  The bird will continue to cook and will rise in temperature once it’s pulled from the oven anyway.  If it cooks way up to 185º as is often recommended, it could get up to 200º once it’s removed from the oven.  That’s why many turkeys come out dry and over cooked.

I certainly want you to be safe with whatever you’re cooking and I can only say that THIS is the way that I do it AND that I will ALWAYS test it with a thermometer a couple of times along the way to be sure it’s done.  I strongly suggest you do whatever you will feel most comfortable with for your family.


Roast Turkey, remove from oven.
Here’s my roasted turkey straight out of the oven.  What do you think?  I think it has great color and I’ll be proud to place it on the big table for the family to enjoy.

LET IT REST:  At this point, the turkey just needs to sit and continue to do it’s thing for about one more hour.  As I mentioned, it will continue to rise in temperature and cook for awhile longer before it starts to cool back down.  Letting the meat rest awhile is very important to the overall taste and quality of the finished product.  Resting will allow some of the juices to redistribute back into the meat and will help it to be moist instead of dry when carved.

I suggest you go ahead and move the bird over to the serving platter and let it just rest on the platter until time to carve it up.


Roast Turkey, pan juices.
Don’t throw away the juices in the roasting pan.  If you haven’t made that Giblet Gravy already, we can use the drippings to help add more flavor to the gravy.


Roast Turkey, save the drippings.
Just pour the drippings and juices into a measuring cup.  Or, if you have one of those fancy cups that separates the fat from the juices, use that.  I’ve never invested in one, so a measuring cup works just fine for me.

As it cools, the fats will rise to the top and the pan juices will settle to the bottom.  We will use this to make gravy and you’ll find our recipe for that here… Giblet Gravy.

You can make the gravy while the turkey is resting if you haven’t already used the giblets and made it ahead of time.  Either way works well.


Roast Turkey, enjoy.

With proper planning you can cook a full Thanksgiving or Christmas Turkey without getting all frazzled out and upset about how it’s all going to turn out.  Our How To Roast A Turkey recipe allows you to do most of the prep work far enough in advance to avoid any problems.  And, by letting it rest for a good hour or so once it comes out of the oven, your oven will be free to cook, or warm up, some of the other side dishes you’ve prepared.

I wish you great success with it and I trust we’ve been able to help at least a little bit.  I’ll be waiting to hear from you.

Be Blessed!!!

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How To Roast A Turkey, as seen on Taste of Southern. Printable recipe.

How To Roast A Turkey

  • Author: Steve Gordon
  • Prep Time: 3 hours
  • Cook Time: 3 hours
  • Total Time: 6 hours
  • Yield: Varies, according to beginning weight.
  • Category: Main Dish, Turkey
  • Method: Bake
  • Cuisine: American


Follow step-by-step, photo illustrated instructions to learn just how easy it is to roast a Turkey in your oven. No brine is involved, and you can do many of the steps ahead of time to make it even easier. You’ll have your turkey in and out of the oven in plenty of time to finish off those other favorite side dishes without all the last minute rush.



  • 1 Whole Turkey, thawed (Mine is 12 ½ lbs)
  • 1 stick Butter
  • Salt


One day prior to cooking your turkey.

  1. Remove thawed turkey from refrigerator and place in clean sink.
  2. Remove the turkey from its packaging.
  3. Remove any strings or bands that might be on the turkey legs.
  4. Remove the neck and giblets from the body cavity. Do not discard.
  5. Rinse the turkey well, inside and out, under cold running water.
  6. Pat the turkey dry with several folded paper towels.
  7. Salt the turkey generously, inside and out, on all sides.
  8. Save and refrigerate all the giblet pieces and neck bone for making giblet gravy later.
  9. Place turkey in a roasting pan.
  10. Place the uncovered turkey in the refrigerator overnight. (This helps dry the skin.)
  11. Be sure to thoroughly clean your utensils, sink, and all exposed surfaces.
  12. Sanitize with a solution of Bleach and water.

On cooking day, 2 hours before roasting time.

  1. Remove turkey and stick of butter from refrigerator.
  2. Let sit, uncovered on your counter top for one hour.

After one hour…

  1. Rub a layer of butter all over the outside of the turkey, massage it in good.
  2. Place remaining butter in turkey cavity.
  3. Roll up several pieces of aluminum foil to keep turkey off bottom of roasting pan if you don’t have wire racks or a regular roasting pan.
  4. Let buttered turkey sit long enough to preheat the oven good and hot, about 20 minutes longer.

Roast the turkey.

  1. Preheat oven to 425ºF.
  2. Place roasting pan on lower rack in oven.
  3. Roast the turkey for 30 minutes at this 425ºF temperature.
  4. Roasting at high temperature to start will help the skin brown much better.
  5. REDUCE heat to 325º
  6. Roast the turkey based on the amount of time listed for the weight of your turkey. See the chart.
  7. About every hour, baste the turkey with juices from the roasting pan. Also, rotate the pan in the oven after basting to allow for more even roasting.
  8. Roast the turkey until it reaches an internal temperature of 165ºF, measured in the thigh.
  9. Test for doneness by inserting a meat thermometer in the thickest part of the thigh. Thermometer should not be touching the bone.
  10. If turkey begins to brown before it gets done, make a tent from aluminum foil and cover the bird.
  11. Remove from oven just as soon as the internal temperature of the bird reaches 165ºF.
  12. The turkey will continue to cook and increase in temperature once it’s removed from the oven.
  13. Carefully remove the pan from the oven and transfer the turkey to your serving platter.
  14. Let the turkey rest 45-60 minutes before carving and serving. This helps retain moisture.
  15. Enjoy!


Be sure to consult the cooking chart for the needed amount of cooking time for your turkey based on the actual weight of the bird.

Keywords: How To Roast A Turkey Recipe, made from scratch, Thanksgiving, Christmas, Holidays, southern recipes

Your Comments:  Are you a turkey cooking expert?  Will you be cooking turkey or preparing a full dinner for the family for the very first time?  I’d love to hear your comments on our recipe, or any fond memories you might have of turkey cooking experiences from the past.  It will only take a minute or two for you to share your comments in the section below.  Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website.  I also try to respond to as many comments as possible, so be sure to check back for my reply.  Thank you in advance for sharing.

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Be Blessed!!!


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Category: Main Dishes, Turkey

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

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  1. Thanksgiving | jessegranthester | November 25, 2015
  1. Patricia says:

    I’m as yankee as they come. I studied your recipe for this turkey over a few evenings and finally executed the plan for Thanksgiving with near perfect results. The browning came very good and I think that it ends up moist because it almost becomes its own oven bag, kind of sealed. It seemed to get up to temperature quicker than I thought it would – I had a 14.3 lb bird. I carved the bird before the guests arrived and had white meat on one platter and dark on another and doused with the pan juices that I deglazed with chicken stock. I took the short cut of buying premade gravy from Whole Foods. My guests said it was the best turkey ever, and super moist.
    Now, I have a really good quality thermometer and it showed the breast meat and thigh both well over 170. I let it rest at least an hour. My only concern is that some parts were still running blood tinged juices upon carving. Nothing that I served, but in the deep aspects of the carcass. I’m guessing there is not much way around that??
    Thanks for such a detail oriented description that results in a wonderful bird.
    Best regards from New York,

    • Steve Gordon says:

      Hi Patricia, Thank you for taking the time to share your results after trying our Roast Turkey recipe. I’m glad you enjoyed it. As for the pink juices upon carving, my first question would be – was the turkey totally thawed out before it went into the oven? It kind of sounds like the inner part might have still been super cold and just needed more time to cook than the outer parts of the bird. Once you had carved it, any parts that didn’t appear to be done, could have been placed back in the oven and allowed to come up to temperature. But, I’m glad that you didn’t serve those parts since you had some doubt about them. Let’s hope things go much better next time around and that it all gets fully cooked. I do appreciate your comments today and your visit. I hope things are well in New York and that you have a mild winter. I believe you may have seen some snow already. Smile. The door is always open, so I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Crystal says:

    Hello Steve,

    I’ve used this recipe for the past 3 Thanksgivings and will be using it again this year. Every time it turns out a delightful golden brown with glistening juices on the inside. I pair it up with mashed potatoes giblet gravy. Everyone raves about “my” turkey and gravy! lol I just wanted to give “Thanks” to you for the amazing guide. Without it, this very non-chefy person wouldn’t be able to pull off Thanksgiving dinners! Thank you!!! 🙂


    • Steve Gordon says:

      Hi Crystal, Thank you for the very kind comments. I’m happy to hear you’ve been using our recipe for several years. That certainly makes it YOUR recipe for turkey. Smile. I appreciate you taking the time to share your comments and results with us, and I wish you and yours a very Happy Thanksgiving. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  3. Sherry says:

    I tried your recipe for the Roast Turkey it was the best ever. Thanks and God Bless

  4. Sherry says:

    I used your recipe this year for your Roasted Turkey and it was the best ever. Thanks so Much

  5. GLENN says:

    I have used the recipe for the past couple of years & it never fails me. My turkey comes out golden brown & moist. My mom still makes the best Thanksgiving turkey & dressing; but mine is now a close second.

    I grew a big patch of turnip greens this year, first frost just hit & I’m trying your recipe. Can’t wait to dig in.

    Thank you for sharing your recipes with all of us. I look forward to more cooking adventure with ya’ll.


    If you’re in North Indiana area give this displaced Mississippi boy a shout.

    • Steve Gordon says:

      Hi Glenn, I’m happy to hear that you’ve tried our Roast Turkey recipe and that it has turned out well for you. Perhaps that will encourage someone else to give it a try. No matter how hard we try, I think we’ll just always come in second to moms cooking… right? I sincerely appreciate your visits and you sharing your comments. I trust you’ll have a Happy Thanksgiving, and that you’ll visit with us often. Will Do on that trip to North Indiana, never know, it might happen. Be Blessed!!! -Steve

      • Jim Hall says:

        Steve, I always enjoy reading your letters & trying some of your recipes.

        You frequently mention trying to find “Calabash” seafood when you travel to the Myrtle Beach area—-rather than hoping you find the magic place, if you want fried, visit Chesapeake House (North Myrtle) or Sea Captain’s House(on the beach in mid-Myrtle)—-if you want blackened w/ nice atmosphere, visit Gulf Stream (Surfside)——you won’t go wrong w/ seafood @ any of those spots!

        • Steve Gordon says:

          Hi Jim, Thank you for subscribing to and reading my Newsletters. Thank you also for the recommendations you listed for seafood. I’m always on the lookout for tasty seafood fried right. I’ve been talking about Calabash style because it’s the way we served our seafood in my older brothers seafood restaurant years back. We had a great guy to teach us how it was made, and had good success with it. I hope to do some Calabash style recipes here on Taste of Southern, and wanted to visit the actual Calabash area to see what they offer. I’ll be back around Myrtle Beach in a week or so, maybe I can visit one of the places you mention. Thanks for the heads up on them. I appreciate your visits and your comments, and trust you’ll stop by often. Be Blessed!!! -Steve

  6. Antoinette says:

    This is the first time I’ve visited your site and used a recipe. My turkey was the hit for our thanksgiving dinner. I look forward to seeing and trying other southern recipe that are healthy and delicious. Thank you so very much.

  7. chasidy says:

    this will be my first year roasting a turkey I always keep it simple and cook ham but I’m very interested on seeing how this is going to turn out .. be back later with more updates.

  8. Sandra Lowry says:

    Hi Steve,
    This is the most informative recipe I have ever read for cooking a turkey! I have cooked many but will use your method on my next one. I love your recipes, directions, helpful hints and especially your stories.
    I am sorry to hear of your traffic issue (from the newsletter) and so glad you were paying such good attention to the other driver. Years of experience have taught us that others do not always obey stop signs, caution and yield signs or speed limits. Vigilance and safety first are good habits to have and this incident proves you have them. I am so glad you were able to avoid an accident and/or injury for you and the other car. He or she should be thanking you but it sounds like they just went on their way.
    I hope you have a wonderful Thanksgiving!

  9. Preston Clark says:

    Steve, love your recipes, I’ve certainly used more than a few since discovering your site a few years back. I have a question regarding your How to Roast a Turkey recipe. It calls for basting with pan drippings twice during the baking process. I’ve read differing opinions on whether this is necessary or not. In your opinion, what does basting actually add to the end product? Is it done mostly to enhance the skin color, add additional flavor or some of both? Thanks and Happy Thanksgiving!

    • Steve Gordon says:

      Hi Preston, Basting is just one of those things I’ve always done, pretty much because it was the way I was taught to do it. Supposedly it helps keep the meat moist as it bakes. Basting will keep the skin cooler so everything bakes more evenly. Personally, I’ve never baked enough turkeys to test it either way. To answer your question, I would think it does a little of both. Just my two cents worth. Thank you for your compliments, and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  10. Lynn Copeland says:

    Steve, I followed this recipe exactly and it was perfect. The whole family said it was the best they have ever eaten. Thank you!

    • Steve Gordon says:

      Hi Lynn, I’m happy to hear you tried the Roast Turkey and that it turned out well for you. Glad you and the family enjoyed it. I appreciate your comments and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  11. Robin says:

    Thank you, Steve!
    I’ve been cooking birds since I was 10 years old, every single way you can imagine — I’m now a grandmother, so I’ll let you imagine how many years that is — and I’ve never been able to successfully get that crisp skin. Your turkey is beautiful and now I know now only how to make a crisp skin, but also how to keep it crisp on the bottom too! Never too old to learn something new.
    Now I have a question for you. We love brining the bird, breast down, in the cheapest Brut champagne we can find (usually Andre at $2.98 a bottle) for 24 hours before we roast it. It makes for a really tender and moist bird because the bubbles from the champagne work on the breast meat to tenderize it perfectly. Question I have is I’d like to do that still. Could maybe I brine the bird today and then dry it, salt it and follow your directions? Will I get the best of both worlds then? The crispy skin AND the flavor and tenderization from the champagne? (BTW, we save the brine and add it to our giblet gravy).
    Thank you! And from my family to yours, have a wonderful Thanksgiving! We are blessed to have your generous and helpful newsletter. I look forward to it every week, and this Christmas? Watch out! I’m gonna make that Pecan Pie recipe you posted earlier this year!

    • Steve Gordon says:

      Hi Robin, Thank you for your comments. I don’t see why you couldn’t do the Turkey brine and then the salt as you suggest. Sounds like it certainly should work. Let me know if you try it that way, and how it turns out for you. Happy Thanksgiving, and be sure to visit with us again… real soon. Be Blessed!!! -Steve

      • Robin says:

        Hi Steve!

        It turned out beautifully! As it happened, I just didn’t have the time to start the brine until Wednesday and I was really kind of concerned if I could get it dry enough Thursday AM for it to take the butter and crisp up. I got up early, as usual on holidays, pulled the turkey out of the brine, dried it really well with paper towels, salted it and then let it sit in the refrigerator while I made a pumpkin pie and finished the last of the chopping for the stuffing. I stuffed the bird and then buttered it….mistake. Butter it first and then stuff it, it’s easier to handle, trussed it up, popped it on my roaster rack and followed your directions. It was brown and crispy and delicious. This 18 pound stuffed bird took forever to cook through to 170 (6 1/2 hours), but it was perfect! Thank you! And thank you for the sage advice on green beans. Both recipes are keepers!

  12. Mary says:

    Absolutely gorgeous turkey with such few ingredients!!!! Looking forward to your gravy recipe! Happy Thanksgiving!

  13. Sandy says:

    Just wondering if the turkey is covered when it’s cooked and sitting on the counter (to keep it warm for an hour)?

    • Steve Gordon says:

      Hi Sandy, You could just place the “tent” of foil over the turkey. I wouldn’t wrap it up tight if that’s what you’re asking about. Just place the tent on top, and let it rest a bit. I do hope this helps.

      Thank you for the question. I appreciate your visit and trust the Roast Turkey will turn out great for you. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  14. Nicole says:

    You prepare your turkey so differently from the way I make mine. I use my mom’s recipe and methods so to see anything else is quite a change for me. Still, your turkey looks great. Maybe I’ll give your recipe a try one of these days.

    Also, I tried searching the site for the giblet gravy recipe, but couldn’t find it. I would love to see one because I never know what to do with my giblets. A homemade gravy would be great.

    • Steve Gordon says:

      Hi Nicole, I’m afraid I didn’t get around to doing a post on the Giblet Gravy. I started on it, but things got real busy around the holidays and I didn’t get to finish with it. It’s not the first time things like that have happened. Maybe I can do it before NEXT Thanksgiving. (Smile) I’d love to hear about your mom’s recipe. There are so many different ways to prepare the Turkey, you just have to find the one that suits you best.

      Thank you for your comments and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Nicole says:

        Hi Steve,

        I can’t give away too many secrets about the turkey, but I will say that it doesn’t involve any basting. We have a “set it and forget it” policy in place for the turkey that requires minimal work and still results in a moist turkey with crisp skin. To get this, we season the turkey with a special blend of spices, place it in a giant roasting pan, then wrap it up with aluminum foil and bake it. That’s how she’s been making the turkey since the 1980s and I started making it like that 7 years ago when she decided that she wanted me to learn. If I ever have kids of my own one day, I’ll be sure to teach them her ways… and if it’s okay with you, a few recipes I learned from this site.

        Thanks for replying.


  15. Ruth Buffkin says:

    Steve, you always amaze me with your great cooking and that is one more pretty bird! It looks so tasty and thanks again for sharing your great recipes and you are such a talented fellow, I am proud to be your friend! Keep the great recipes coming! Happy Thanksgiving!

    Mama Ruth

    • Steve Gordon says:

      Hi Mama Ruth, I’m glad you liked the recipe and yes, I was very pleased with how it looked. I may have just got lucky with that.

      I’m honored to share the recipes and I’m certain there isn’t a thing on this website that you don’t already know about… and have cooked more than one time. You are truly a great Southern Cook and it’s me that’s proud you call me a friend. You’ve been such a blessing over the years and such an encouragement. I’ll never be able to say Thank You enough.

      It’s always great to hear from you and I trust you’re doing great. I’m sure you’ve already got YOUR Thanksgiving Menu all figured out. Maybe you’ll come back later and tell me what you have on your menu. I know your house will be full come lunch time.

      Thanks for sharing your comments and for your compliments. Don’t be a stranger, stop by for a visit again… real soon. Be Blessed!!! -Steve

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