I've Cooked Over 100 Turkeys. Here Are the 5 Biggest Mistakes to Avoid. (2024)

Most people make a roasted turkey once a year. Between purchasing, prepping, cooking and carving (and stressing about all those Thanksgiving sides), the entire process can be…daunting. I have worked in restaurants and test kitchens for over two decades and have cooked hundreds of turkeys — and I would be lying if I said all of them turned out well. But each less-than-perfect bird led to the creation of some of my favorite Thanksgiving recipes. I made all the turkey mistakes — so you don’t have to.

Whether you’re gearing up to cook your first or twentieth turkey, check out my advice for troubleshooting some common issues.

Mistake #1: Buying the wrong size turkey

To have enough turkey per person for both dinner and leftovers (a must in my family), the rule of thumb is one pound of turkey for each guest. Quick caveat: I won't buy anything bigger than 12 pounds, even if I'm feeding an army. Among the countless birds I've tried, 10-12 pounders taste the best and cook in a reasonable amount of time, freeing up my oven for other tasks throughout the day.

What should you do if your guest list tops 12? In addition to the 10-12 pound whole turkey, get a bone-in breast (figure on 3/4-pound per person) or boneless breast (1/2-pound per person) to make up the difference. These smaller cuts can also be a fun way to try alternative flavors or cooking methods. Our crowd-pleasing Air Fryer Turkey Breast gets brushed with a maple-spice mixture and air-fried until golden-brown and juicy — and it won't take up any precious oven space.

Mistake #2: Forgetting to defrost

Skipping or improperly defrosting a turkey can lead to an unevenly-cooked (or partly raw) bird. Even if it feels defrosted on the outside, the meat may still be frozen near the bone and these spots will take longer to cook, which can cause other parts of the bird to overcook and become dry. How to fix this? Plan ahead. Turkeys take about one day for every four pounds to thaw. That means your typical 12-pounder can take a full 72 hours in the refrigerator to thaw. Need to speed things up? Peep our guide on how to quickly thaw turkey.

You also don't want to take the turkey straight from the fridge to the oven. Doing so may result in an unevenly cooked bird. The fix: temper your turkey. That means taking it out of the fridge 30 to 60 minutes before it goes into the oven to remove some of its chill. If you're anything like me during the holidays, you may be simultaneously prepping multiple dishes, getting the kids involved and visiting with family and friends, so some of the turkey tempering time can work to your advantage. Consider it extra "free" time to prep any vegetables that go in the roasting pan, pick herbs to stuff into the cavity and double-check that both the main and the neck cavities no longer have giblets.

If you've done all of these things and start carving your bird only to find the dark meat underdone, throw it on a sheet pan and pop it back into the oven. You may only need to cook it for an extra 5 to 10 minutes.

Mistake #3: Skimping on the seasonings

Even the most perfectly cooked bird will taste lackluster without proper seasonings. Turkey isn't usually touted for its flavor, after all. I've learned that the easiest way to infuse your bird with flavor is to dry-brine and stuff it with aromatics. Here's how it's done:

1. Season the bird generously with salt inside and out and in all the nooks and crannies.
2. Stuff the cavity with a whole head of garlic (skins and all), halved through the equator, along with whatever herbs you have on hand, like thyme and rosemary. Herb stems can work too (parsley and sage stems are great). If you have a lemon or an orange, cut one of those in half and add that too.
3. For even more guaranteed flavor, turn to gravy. This make-ahead turkey gravy can be stashed in the freezer for a couple of months and you can switch up the flavors by swapping in different herbs. Herbs are also a terrific way to jazz up store-bought gravy; simmer it with a sprig or two of rosemary or sage for 5 to 10 minutes for a super easy upgrade.

Mistake #4: Trusting the pop-up timer

Considering their prevalence in Thanksgiving-bound birds, those small, white "timers" plugged into the breast meat of the turkey should work — but they just don't. They can actually pop before your turkey reaches a safe internal temperature or never pop at all, causing a tragically overcooked bird. The only accurate way to know whether your turkey is ready is with an instant-read thermometer. To check for doneness, insert the instant-read thermometer into the thickest part of the turkey's thigh, or better yet, use a leave-in thermometer (also called a probe thermometer) that will alert you when the turkey has reached the desired temperature. The internal temperature should register 165°F and any juices that come out of the bird should run clear, not pink.

Mistake #5: Cooking a wet bird

If there's too much moisture on the skin of your bird, you may end up with a sad, pale exterior once it's cooked. But there are a couple of things you can do — or not do — to achieve your golden-brown goals:

1. Don’t wash your bird. Not only do you run the risk of splashing bacteria all over your sink and counter, but the water will make your turkey's skin wet and soggy — and nearly impossible to crisp up. FYI, cooking your turkey will kill harmful bacteria much more effectively than washing it, per the USDA.
2. It may sound odd, but drying your turkey well with paper towels before adding salt, oil or butter will also help ensure a crisp, photo-worthy finish.
3. Avoid a roasting bag. Even though they claim to keep your bird moist and flavorful, the bag will cause the turkey to steam, making it nearly impossible to get that golden-brown skin. If your turkey has reached your desired color on the outside before it's cooked on the inside, loosely tent it with foil so it doesn't get too dark.