Never Serve a Dry Bird Again: 15 Ways to Cook Your Thanksgiving Turkey, From Grandma’s Butter Roast to Smoked

Every November the same worry shows up in the kitchen: what if the turkey comes out dry? The family is coming, the table is set, and the bird is the star. The good news is that there is more than one way to get there. Some methods are for big crowds, some are for small ovens, and some are for people who want to try something new this year. Pick the Thanksgiving turkey method that fits your time and your family, and that worry is gone. Every recipe here cooks the bird to a safe 165F..

Classic Herb Butter Roast Thanksgiving Turkey

This is the turkey most of us grew up with, and for good reason. Soft butter mixed with garlic and fresh herbs goes under the skin, right on the breast meat, so it bastes the bird from the inside while it roasts. The skin turns deep golden and crackly. Roast it low and steady and let it rest before you carve. Is this the one on your table every year?

You will need: 1 turkey (12 to 14 lb, fully thawed), 1 cup soft butter, 4 garlic cloves (minced), 2 tbsp each chopped sage, rosemary and thyme, 1 lemon, 1 onion, salt and pepper, 2 cups broth.

How to make it: 1. Heat the oven to 325F. Pat the turkey very dry. 2. Mix the butter, garlic, herbs, salt and pepper. 3. Loosen the skin and spread half the butter under it, the rest on top. 4. Put the lemon and onion in the cavity and set the bird on a rack with broth in the pan. 5. Roast about 3 to 3 3/4 hours, until the thickest part of the breast and thigh read 165F. Rest 30 minutes.

Dry Brined Thanksgiving Turkey, Salted 2 to 3 Days Ahead

A dry brine is just salt and time, and it may be the easiest way to a juicy, well seasoned bird. You rub kosher salt all over the turkey and leave it uncovered in the fridge. The salt pulls out moisture, dissolves and soaks back in, and the dry skin roasts up extra crisp. No buckets, no sloshing water. Have you ever tried it, or are you a wet brine family?

You will need: 1 turkey (12 to 14 lb, thawed), 1 tbsp kosher salt per 4 to 5 lb of turkey, 1 tbsp brown sugar, 2 tsp black pepper, 1 tbsp dried herbs, 1/4 cup melted butter.

How to make it: 1. Mix the salt, sugar, pepper and herbs. 2. Pat the turkey dry and rub the mix all over and under the skin. 3. Set it on a rack in a pan and refrigerate uncovered 1 to 3 days. 4. Do not rinse. Brush with butter and roast at 325F. 5. Cook until 165F in the breast and thigh, then rest 30 minutes.

Spatchcock Turkey, Done in About 90 Minutes

If your oven is small or your schedule is tight, a spatchcock Thanksgiving turkey is the answer. You cut out the backbone with kitchen shears and press the bird flat. Now the breast and legs cook at the same speed, and a 12 pound turkey can roast in about 80 to 90 minutes at high heat. The skin gets crisp all over. The backbone goes into the stockpot for gravy. Would you try it this year?

You will need: 1 turkey (12 to 14 lb, thawed), heavy kitchen shears, 1/4 cup oil or soft butter, 2 tbsp kosher salt, 1 tbsp pepper, 2 tbsp chopped herbs, 2 onions (thick slices).

How to make it: 1. Heat the oven to 450F. 2. Cut along both sides of the backbone and remove it. 3. Flip the bird and press hard on the breast to flatten it. 4. Rub with oil, salt, pepper and herbs and set it on onions in a sheet pan. 5. Roast about 80 to 90 minutes, until 165F in the breast and thigh. Rest 20 minutes.

Smoked Thanksgiving Turkey

Smoked turkey has become a holiday favorite, and searches for it jump every fall. A slow smoke over apple, cherry or hickory wood gives the meat a gentle smoky flavor and a deep mahogany skin. It also frees up your oven for the sides and pies. Plan on about 30 minutes per pound at a low temperature. Do you trust the smoker with your Thanksgiving turkey?

You will need: 1 turkey (10 to 12 lb, thawed and dry brined if you like), 1/4 cup oil, 2 tbsp poultry rub, apple or cherry wood chunks, 1 apple and 1 onion (quartered).

How to make it: 1. Heat the smoker to 250F with the wood. 2. Rub the turkey with oil and seasoning and stuff the cavity with apple and onion. 3. Place it breast up on the grate. 4. Smoke about 30 minutes per pound, until the breast and thigh reach 165F. 5. Tent with foil and rest 30 minutes before carving.

Cajun Butter Injected Turkey

In Louisiana, flavor goes inside the meat, not just on the skin. A marinade injector pushes melted butter mixed with Cajun spices, garlic and a little hot sauce deep into the breast and thighs. Every slice is seasoned and juicy. Roasting is the safe, easy way to do it at home. It has a little kick, so warn the kids. Would your family go for spicy at Thanksgiving?

You will need: 1 turkey (12 lb, thawed), 1 cup melted butter, 2 tbsp Cajun seasoning, 1 tbsp garlic powder, 1 tbsp hot sauce, 1 tbsp lemon juice, marinade injector, extra Cajun seasoning for the skin.

How to make it: 1. Whisk the butter, Cajun seasoning, garlic powder, hot sauce and lemon juice. 2. Inject it in many spots in the breast, thighs and legs. 3. Rub the outside with more seasoning. 4. Roast at 325F about 3 to 3 1/2 hours, until 165F in the breast and thigh. 5. Rest 30 minutes and slice.

Upside Down Turkey, Breast Side Down First

This is an old trick many grandmothers swore by. You roast the turkey breast side down for the first part of the cooking time, so the juices run down into the white meat. Then you flip it to brown the skin. It takes two sets of oven mitts and a bit of courage, but the breast of your Thanksgiving turkey stays tender. Have you ever seen someone in your family flip a turkey?

You will need: 1 turkey (12 to 14 lb, thawed), 1/2 cup soft butter, salt and pepper, 1 onion, 2 celery stalks, 2 cups broth, clean kitchen towels or silicone mitts for flipping.

How to make it: 1. Heat the oven to 325F. 2. Rub the turkey with butter, salt and pepper and fill the cavity with onion and celery. 3. Set it breast side down on a rack with broth in the pan. 4. Roast 2 hours, then carefully flip it breast side up. 5. Roast about 1 more hour, until 165F in the breast and thigh. Rest 30 minutes.

Butter Soaked Cheesecloth Turkey

Martha Stewart made this method famous years ago, and it still works. A double layer of cheesecloth soaked in melted butter and white wine or broth covers the breast. You baste right over the cloth, so the skin stays moist and browns evenly underneath. When you peel it off near the end, the bird is shiny and golden. Does your family have a basting rule?

You will need: 1 turkey (12 to 14 lb, thawed), 1 cup butter (melted), 1 cup chicken broth or dry white wine, 1 large piece cheesecloth (folded in 4 layers), salt, pepper, herbs.

How to make it: 1. Heat the oven to 325F and season the turkey. 2. Soak the cheesecloth in the butter and broth. 3. Drape it over the breast and legs. 4. Roast, basting the cloth every 30 minutes. 5. Remove the cloth for the last 30 minutes to brown, and roast until 165F in the breast and thigh. Rest 30 minutes.

Turkey Roasted in Parchment Paper

Roasting a turkey in parchment is one of the quiet trends of the season. The paper wraps the bird loosely and traps steam, so the meat cooks gently and stays moist. Near the end you open the paper so the skin can brown. It also keeps your oven clean. For more ideas for the big day, browse our Thanksgiving side dishes that steal the show. Have you tried it, or does it sound too good to be true?

You will need: 1 turkey (12 lb, thawed), extra wide parchment paper, 1/2 cup soft butter, 2 tsp kosher salt, 1 tsp pepper, 1 lemon, fresh thyme and sage, 1 cup broth.

How to make it: 1. Heat the oven to 325F. 2. Rub the turkey with butter, salt and pepper and fill with lemon and herbs. 3. Set it in a roasting pan on two overlapping sheets of parchment and fold them loosely over the top. 4. Roast about 2 1/2 hours, then open the paper. 5. Roast until golden and 165F in the breast and thigh. Rest 30 minutes.

Bacon Wrapped Thanksgiving Turkey

Bacon makes everything better, and a woven bacon blanket on the breast is one of the most fun ways to keep a Thanksgiving turkey juicy. The bacon fat bastes the meat as it roasts, and you get crispy bacon to snack on while you carve. Kids and grandpas both love this one. Fair warning: someone will steal the bacon off the top before dinner. Who is the bacon thief in your house?

You will need: 1 turkey (12 lb, thawed), 1 lb thick sliced bacon, 1/4 cup soft butter, 1 tsp smoked paprika, salt and pepper, 1 onion, 2 cups broth.

How to make it: 1. Heat the oven to 325F. 2. Rub the turkey with butter, paprika, salt and pepper and put the onion in the cavity. 3. Weave the bacon into a lattice over the breast. 4. Roast with broth in the pan, covering the bacon with foil if it browns too fast. 5. Roast until 165F in the breast and thigh, about 3 hours. Rest 30 minutes.

Apple Cider Brined Thanksgiving Turkey

If you love a classic wet brine, this Thanksgiving turkey tastes like fall. Apple cider, salt, brown sugar, orange peel and warm spices soak into the bird overnight. The meat gets lightly sweet and very juicy, and the skin turns a deep amber color from the sugar. You will need a big pot or brining bag and room in the fridge. Is your fridge ready for this?

You will need: 1 turkey (12 lb, thawed), 1/2 gallon apple cider, 1/2 gallon cold water, 3/4 cup kosher salt, 1/2 cup brown sugar, peel of 2 oranges, 4 cinnamon sticks, 2 tbsp peppercorns, brining bag.

How to make it: 1. Heat 2 cups cider with the salt and sugar until dissolved, then add the rest of the cider, the water and spices and chill. 2. Submerge the turkey in a bag in the fridge 12 to 18 hours. 3. Rinse, pat dry and rest uncovered 1 hour. 4. Roast at 325F with butter on the skin. 5. Cook until 165F in the breast and thigh. Rest 30 minutes.

Maple Glazed Turkey

A maple glaze gives a Thanksgiving turkey that glossy, magazine cover look. You roast the bird as usual, then brush on warm maple syrup mixed with butter and a little Dijon in the last 45 minutes. The sugars caramelize into a sweet and savory shine. Keep an eye on it so the glaze does not burn. Sweet glaze on turkey: love it or leave it?

You will need: 1 turkey (12 lb, thawed), salt, pepper, 1/2 cup pure maple syrup, 4 tbsp butter, 1 tbsp Dijon mustard, 1 tsp fresh thyme, 2 cups broth.

How to make it: 1. Season the turkey and roast at 325F with broth in the pan. 2. Warm the maple, butter, mustard and thyme until smooth. 3. In the last 45 minutes, brush the glaze on every 15 minutes. 4. Tent loosely with foil if it darkens too fast. 5. Roast until 165F in the breast and thigh, then rest 30 minutes.

Herb Roasted Turkey Breast for a Small Crowd

Not every Thanksgiving is a crowd of 20. If it is just two to six people, a bone in turkey breast gives you plenty of white meat and leftovers without a whole bird. It cooks in about 2 hours, fits in any oven and is easy to carve. It is perfect for first time hosts and empty nesters. Will your table be big or small this year?

You will need: 1 bone in turkey breast (6 to 7 lb, thawed), 4 tbsp soft butter, 2 garlic cloves (minced), 1 tbsp each chopped rosemary, sage and thyme, salt, pepper, 1 cup broth.

How to make it: 1. Heat the oven to 325F. 2. Mix the butter, garlic, herbs, salt and pepper. 3. Rub it under and over the skin. 4. Roast on a rack with broth in the pan about 1 3/4 to 2 1/4 hours. 5. Cook until 165F in the thickest part, then rest 20 minutes and slice.

Turkey Roulade With Stuffing Rolled Inside

A turkey roulade is a boneless breast pounded flat, spread with stuffing, rolled up and tied. Every slice has a swirl of stuffing in the middle, and it looks beautiful on a platter. It is easier to carve than a whole bird and can be prepped the day before. It is a nice choice for a smaller dinner. Would you serve this instead of the whole bird?

You will need: 1 boneless skin on turkey breast (3 to 4 lb), 2 cups prepared bread stuffing (cooled), salt, pepper, 2 tbsp butter (melted), kitchen twine, 1 cup broth.

How to make it: 1. Butterfly the breast and pound it to an even 3/4 inch. 2. Season and spread the stuffing over it, leaving an edge. 3. Roll it up tightly and tie every 2 inches. 4. Brush with butter and roast at 375F about 1 1/4 to 1 1/2 hours. 5. Cook until 165F in the center, rest 15 minutes and slice.

Make Ahead Turkey Gravy

The last thing anyone wants on Thanksgiving afternoon is lumpy gravy and a line at the stove. Make it a few days ahead with roasted turkey wings, then reheat it and stir in the pan drippings from your Thanksgiving turkey right before dinner. It is rich, smooth and one less job on the big day. Is gravy your favorite part of the plate?

You will need: 3 lb turkey wings, 1 onion, 2 carrots, 2 celery stalks, 8 cups chicken broth, 1/2 cup butter, 1/2 cup flour, salt, pepper, 1 tsp fresh thyme, pan drippings from the turkey.

How to make it: 1. Roast the wings and vegetables at 400F for 1 hour. 2. Simmer them in the broth 1 1/2 hours and strain. 3. Cook the butter and flour 3 minutes, then whisk in 6 cups of the stock. 4. Simmer until thick and season. Chill up to 3 days. 5. Reheat and whisk in the skimmed pan drippings.

How to Carve a Thanksgiving Turkey and Keep It Warm

Rest is the step people skip, and it matters. Let the turkey sit for 20 to 30 minutes under loose foil so the juices settle. Then take the legs and thighs off first, slice the dark meat, and cut each breast off whole before slicing it across the grain. Arrange it on a warm platter and spoon a little hot broth over the top. Who does the carving at your house?

You will need: 1 roast turkey (cooked to 165F), a sharp carving knife, a large cutting board with a groove, a warm platter, 1 cup hot broth, foil.

How to make it: 1. Rest the turkey under loose foil 20 to 30 minutes. 2. Cut through the skin between the leg and body and pull the leg off at the joint. 3. Separate the drumsticks and thighs and slice the thigh meat. 4. Cut each breast off the bone in one piece and slice across the grain. 5. Arrange on a warm platter and spoon hot broth over to keep it moist.