← Back to Recipes

🦃 Turkey

Prep: 30 minCook: ~15 min/lbRest: 20-30 min

Is Your Turkey Pre-Brined?

How to Tell

Look for these on the packaging:

  • "Brined" or "Pre-basted"
  • "Enhanced with a solution"
  • "Contains up to X% of a salt/water/broth solution"
  • "Contains up to 4% of water, salt, and spices" ← Your turkey

If Pre-Brined (Like Yours)

  • ✅ Already has salt internally
  • ✅ Will stay juicy
  • ❌ DO NOT add more salt/brine
  • ✅ Can still season with herbs, pepper, butter, aromatics

My Turkey Plan (12 lb, Pre-Brined with 4% Solution)

🥶 WEDNESDAY EVENING (after 5pm)

1. Finish Thawing Check

  • Legs should move freely
  • No hard ice in cavity
  • Slightly firm breast is fine
  • If still icy: 1-2 hours cold-water thaw in sink

2. Make Herb Butter (5 minutes)

Mix in a bowl:

  • 1 stick softened butter
  • ½-1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1-2 tsp dried thyme, sage, or rosemary
  • Optional: squeeze of lemon
  • NO SALT - turkey already has it

Cover and refrigerate.

3. Prep Turkey for Tomorrow (5 minutes)

  • Remove packaging
  • Remove giblets from cavity
  • Pat turkey completely dry with paper towels
  • Place on tray in fridge uncovered overnight (dries skin = crispier)

🦃 THURSDAY MORNING (Thanksgiving Day)

9:00-10:00 AM — Season + Prep

1. Let turkey sit at room temp (30 minutes)

Helps cook evenly

2. Apply herb butter

  • Slide hand under breast skin and loosen it
  • Rub herb butter under the skin
  • Rub remaining butter all over outside

3. Fill cavity with aromatics (any combo)

  • Onion chunks
  • Apple slices
  • Lemon halves
  • Sprigs of rosemary/thyme/sage
  • 2-3 garlic cloves

4. Season outside (no salt!)

  • Light sprinkle of black pepper
  • Paprika (for color)
  • Dried herbs

🔥 ROASTING SCHEDULE (12 lb turkey at 350°F)

TimeAction
10:30 AMPut turkey in oven at 350°F (breast up)
11:30 AMBaste with pan juices (optional)
12:30 PMCheck thigh temp (should be ~120-130°F)
1:30 PMStart checking for doneness
2:00 PMLikely done. Thigh hits 165°F, breast ~158-160°F

Note: If using stuffing, add 30 extra minutes (but not recommended for food safety)

⏳ AFTER ROASTING

  • Rest for at least 30 minutes - don't carve early!
  • Juices need to settle
  • Temperature will carry over to 165°F

Temperature Guide

Thigh
165°F minimum
Breast
160°F
(carries over to 165°F)
Stuffing
165°F
(if inside bird)