How to cook a turkey, the easy, accurate way
- 1 turkey, thawed until no part of the bird is colder than 30°F (-1°C)
- Kosher salt
- Black pepper
- Oil or rendered fat
The day before you cook the turkey—dry brine: optional but highly recommended.
- Unwrap the turkey and remove the neck and giblets, if present.
- Place the turkey on a rack set in a rimmed baking tray.
- Liberally coat the skin of the turkey with kosher salt and season it with pepper.
- Place the turkey, unwrapped, in the refrigerator on the bottom shelf. Let it sit overnight.
The day of the cook
- Preheat oven to 425°F (218°C)
- Dry the skin with paper towels if it is damp, or if you didn’t dry brine it.
- Rub the skin well with oil or rendered fat.
- Place a handful of aromatics in the cavity of the turkey.
- If you didn’t dry brine, season the skin well with salt and pepper.
- Probe the turkey in the deepest part of the breast with the probe from a ChefAlarm. Set the high-temp alarm for 158°F (69°C).
- Place the turkey in the oven and cook for 1 hour.
- Turn your oven’s temperature down to 325°F (163°C), open the door briefly to vent heat.
- Continue to cook the turkey until the high-temp alarm sounds.
- Verify the temperature with your Thermapen ONE. If you find a lower temp than 157°F (69°C), move the ChefAlarm probe to the cooler spot and continue to cook.
- If the Thermapen gives the appropriate pull temp, remove the turkey from the oven.
- Allow the turkey to rest on the countertop for about 30 minutes. Don’t worry, it will still be plenty hot!
- Carve and serve!