• 12 pounds turkey, fresh or thawed, whole or turkey breasts (see notes for smaller portions)
• ⅓ cup vegetable oil (or olive oil, melted butter for richness)
• 4 tablespoon turkey rub (store-bought or homemade, see notes for ideas)
• 1 extra large cooking bag, such as Reynold’s cooking bags for turkeys (optional, for oven without roaster)

Gravy

• ½ cup warm water (for flour slurry)
• 2 tablespoons all-purpose flour (for thickening, or gravy packet if available)
• 1 can chicken broth (optional, for stretching gravy)

Turkey:

• These instructions are specifically tailored for cooking the turkey in an oven using a covered roaster (like a Dutch oven or a traditional roasting pan with a lid), or in an electric roaster. These methods help trap moisture, leading to a juicier bird. For alternative cooking instructions, such as using a cooking bag or a slow cooker, please refer to the comprehensive notes section below.
• Carefully remove the giblets (e.g., heart, liver, gizzard) and the neck from the turkey’s cavity. These are often tucked inside a small bag. You can reserve them for making stock or discard them. Rinse the turkey thoroughly, both inside and out, with cold water. Pat the turkey completely dry with paper towels; a dry surface is crucial for a crispy skin.
• Generously rub the entire skin of the turkey with the vegetable oil. This layer of oil will help the turkey rub adhere, promote browning, and contribute to that coveted crispy skin. You can also use melted butter for an even richer flavor.
• Evenly sprinkle the turkey rub all over the turkey’s exterior, including under the wings and legs. If using a large whole turkey, you can also gently loosen the skin over the breast and rub some seasoning directly onto the meat for deeper flavor. Massage the rub into the skin to ensure full coverage and maximum flavor infusion.
• Place the prepared turkey in your roasting pan or electric roaster. Always follow the time and temperature recommendations provided with your specific turkey, as sizes can vary. As a general guideline, for an unstuffed turkey, plan for approximately 15 minutes of cooking time per pound at a consistent temperature of 325ºF (160ºC). If you choose to stuff your turkey (ensure it’s no larger than 24 lbs. for food safety reasons), the cooking time will be slightly longer, around 18 minutes per pound at the same temperature. The most accurate way to determine doneness is by using an internal meat thermometer. The turkey is fully cooked when it reaches an internal temperature of 165ºF (74ºC) in the deepest part of the thigh (without touching bone), the wing, and the thickest part of the breast. While some older guidelines suggested 180ºF, 165ºF is the scientifically recognized safe temperature for poultry.
• Once your turkey has reached the safe internal temperature, carefully remove it from the roasting pan. Transfer it to a large cutting board and tent it loosely with aluminum foil. Allow the turkey to rest for at least 20 to 30 minutes before you begin carving. This crucial resting period allows the juices to redistribute throughout the meat, resulting in an incredibly tender and moist turkey. Skipping this step often leads to dry meat.

Gravy:

• After removing the turkey, carefully pour all the savory drippings from the roasting pan (or cooking bag) into a saucepan. To ensure a smooth gravy, pass the drippings through a fine-mesh strainer to remove any solids, bits of rub, or turkey skin.
• If your turkey came with a convenient gravy packet (often found with frozen turkeys), now is the time to use it! Follow the specific instructions on the packet, combining it with the strained turkey drippings. This is a quick and easy way to make a flavorful gravy.
• If you don’t have a gravy packet or prefer a homemade approach, prepare a simple flour slurry: in a glass jar with a tight-fitting lid, combine ½ cup of warm water and 2 tablespoons of all-purpose flour. Secure the lid tightly and shake vigorously until the flour is completely dissolved and no lumps remain. This ensures a smooth, lump-free gravy. Add this slurry directly into your strained turkey drippings in the saucepan.
• Place the saucepan with the drippings and thickening agent over medium heat. Stir frequently, scraping the bottom of the pan to incorporate all the flavorful bits. Continue heating and stirring until the gravy thickens to your desired consistency – it should coat the back of a spoon. If you find yourself needing more gravy to feed a larger crowd, or if the flavor is too intense, you can gradually add all or part of a can of chicken broth to stretch it out and adjust the seasoning. Taste and adjust salt and pepper as needed.
• For the ultimate silky-smooth gravy, pour it through a fine-mesh strainer one last time directly into your gravy boat or serving vessel. This step removes any last potential lumps or small solids, ensuring a professional, delectable gravy that will be the perfect accompaniment to your tender roast turkey. Serve hot and enjoy!

Serving Smaller Crowds: For many families, especially smaller gatherings, a large 12-pound turkey can lead to an overwhelming amount of leftovers. If a whole roasted turkey isn’t practical or if your family primarily enjoys white meat, consider roasting 2 turkey breasts instead of one whole bird. The cooking principles remain largely the same, but the cooking time will be significantly reduced, and you’ll still achieve incredibly moist and flavorful meat. This also frees up valuable oven space for other holiday dishes.

Crockpot Turkey Breasts for Ultimate Tenderness: If you’re opting for turkey breasts and presentation isn’t your top priority, a crockpot (slow cooker) can be your best friend. This method yields the most tender and unbelievably juicy turkey meat imaginable. It’s also fantastic for freeing up your oven for side dishes. Approximate cooking times for turkey breasts in a crockpot are similar to oven times (around 3-4 hours on high or 6-8 hours on low, depending on size). However, be aware that a crockpot turkey is so tender it will likely fall off the bone, making it challenging to remove in one perfect piece. It’s ideal for shredded turkey or if you plan to carve it directly into serving portions.

Oven Roasting Without a Covered Roaster: If you don’t possess a roasting pan with a lid, don’t fret! A reliable cooking bag can achieve similar results, keeping your turkey exceptionally moist and tender. Simply follow the instructions provided with your cooking bag (such as Reynold’s Turkey Size cooking bags). These bags trap steam, creating a self-basting environment that prevents drying out. Ensure the bag is properly vented to allow steam to escape and help with browning.

Alternative Cooking Methods (Grilling & Smoking): For those who love the smoky flavors of outdoor cooking, grilling or smoking a turkey is an excellent option. These methods can impart unique tastes and textures. For detailed instructions and safety tips on grilling and smoking your holiday turkey, refer to resources like Clemson HGIC’s guide on cooking the holiday turkey.

Safe Handling Practices: Food safety is paramount when dealing with poultry. Always ensure your turkey is properly thawed, handled with clean hands and sanitized surfaces, and cooked to the correct internal temperature of 165ºF (74ºC). Avoid cross-contamination by keeping raw turkey separate from other foods. For comprehensive guidelines on the safe handling of poultry, consult resources such as Clemson HGIC’s factsheet on safe handling of poultry.

Questions and USDA Hotline: If you ever have any specific questions or concerns about the safe handling and preparation of your turkey, don’t hesitate to reach out to experts. You may contact the USDA Meat and Poultry Hotline at (888) 674-6854, available Monday through Friday from 10 am to 4 pm EST. They are an invaluable resource for ensuring your holiday meal is not only delicious but also safe.