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If you only cook a whole turkey once or twice a year, it’s completely normal to forget everything you learned the last time you made one. How big of a turkey do I need? When should I start thawing it? Do I need to brine it? And why are there suddenly 15 different ways to cook a turkey?
The good news is that turkey really doesn’t have to be complicated. You can stick with a traditional oven-roasted turkey, add a simple herb butter, smoke it, spatchcock it, deep fry it, or even skip the whole bird and cook a turkey breast if you’re having a smaller Thanksgiving.
Below I’m sharing several different ways to prepare Thanksgiving turkey, along with a few basics that are worth knowing before you get started.
Table of Contents
What Size Turkey Should You Buy?
I usually think it’s better to have a little too much turkey than not enough, especially on Thanksgiving. Leftover turkey is easy to use, and no one wants to realize halfway through dinner that they should have bought a bigger bird.
Plan on roughly 1 to 1 1/2 pounds of whole turkey per person. Go closer to 1 pound if you have lots of sides and don’t care about leftovers. Go closer to 1 1/2 pounds if you have big eaters or want turkey left for sandwiches the next day.
| Guests | Turkey Size |
|---|---|
| 4–6 | 8–10 lbs |
| 6–8 | 10–12 lbs |
| 8–10 | 12–15 lbs |
| 10–12 | 15–18 lbs |
| 12–15 | 18–20 lbs |
| 15–20 | 20–24 lbs |
Bigger Isn’t Always Better
It’s tempting to grab the biggest turkey you can find when you’re feeding a crowd, but bigger turkeys can be a pain. They take longer to thaw, they’re heavy to move around, and it can be harder to get the entire bird cooked without drying out the breast.
If you’re feeding a really large group, two smaller turkeys can actually be easier than one giant turkey. They cook faster and more evenly, plus you get twice as much crispy skin. The obvious downside is that you need enough oven or grill space to cook both.
Don’t Forget About Thawing Time
This is probably the part of Thanksgiving turkey prep that’s easiest to underestimate. A big frozen turkey can take several days to thaw in the refrigerator.
A good rule is to allow about 24 hours in the refrigerator for every 4–5 pounds of turkey.
So a 12-pound turkey may need around 3 days, while a 20-pound turkey can take 4–5 days. I’d rather put it in the refrigerator a little early than be dealing with a frozen turkey Thanksgiving morning.
Whole Turkey or Turkey Breast?
You don’t necessarily need a whole turkey.
For a smaller Thanksgiving, a turkey breast is much easier. It cooks faster, takes up less room in the refrigerator and oven, and works especially well if most of your family prefers white meat anyway.
A whole turkey makes more sense when you’re feeding a crowd, want both white and dark meat, or just like having that traditional Thanksgiving turkey in the middle of the table.
A Few Things to Know Before You Start
No matter which turkey recipe you choose, there are a few things that make a big difference.
Give yourself plenty of thawing time. Starting with a partially frozen turkey can throw off your entire cooking time.
Dry the skin. Patting the turkey dry before adding butter, oil, or seasoning helps the outside brown and crisp.
Use a meat thermometer. Don’t rely only on the number of minutes per pound. Turkey is done when it reaches a safe internal temperature of 165°F in the appropriate thickest areas.
Let it rest. Don’t carve the turkey the second it comes out of the oven. Give it at least 20–30 minutes to rest before slicing.
And most importantly, don’t feel like Thanksgiving turkey has to be made one particular way. That’s where the recipes below come in.
Thanksgiving Turkey Ideas
Classic Herb Butter Turkey
This is a good one if you want to keep Thanksgiving traditional. The herb butter gives the turkey golden, crispy skin and plenty of flavor without making the recipe complicated.
Ingredients
- 1 whole turkey, 12–14 pounds, thawed
- 1/2 cup butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
- 2 cups chicken or turkey broth
How to Make It
Preheat oven to 325°F. Mix the butter, garlic, herbs, salt, and pepper. Rub under the breast skin and all over the turkey. Add the lemon and onion to the cavity and broth to the roasting pan. Roast until the breast and thigh reach 165°F, then rest for 20–30 minutes before carving.
Cajun Turkey
If you want something with a little more flavor than a traditional Thanksgiving turkey, try this Cajun version. It has a buttery, smoky seasoning with just enough heat and a crispy, deeply browned skin.
Ingredients:
- 1 whole turkey, 12–14 pounds, thawed
- 1/2 cup butter, softened
- 3 tablespoons Cajun seasoning
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 lemon, halved
- 1 onion, quartered
- 2 cups chicken broth
How to Make It
Preheat oven to 325°F. Mix butter, Cajun seasoning, garlic, paprika, and onion powder. Rub under the skin and all over the turkey. Add lemon and onion to the cavity and broth to the pan. Roast until the breast and thigh reach 165°F, then rest 20–30 minutes before carving.
Garlic Butter Turkey Tenderloin
Turkey tenderloin is perfect when you don’t need an entire turkey. It cooks much faster, is easy to prepare, and the garlic butter keeps it juicy and flavorful.
Ingredients
- 2 turkey tenderloins, about 1 1/2–2 pounds total
- 4 tablespoons butter, softened
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
How to Make It
Preheat oven to 400°F. Mix butter, garlic, and seasonings and rub over the turkey. Sear the tenderloins in olive oil for 2–3 minutes per side, then bake for about 20–25 minutes, or until the thickest part reaches 165°F. Rest for 5–10 minutes, slice, and spoon the garlic butter from the pan over the top.
Maple Glazed Turkey Breast
This maple glazed turkey breast is a great option for a smaller Thanksgiving. The maple glaze gives the outside a sweet, caramelized finish while the turkey stays tender and juicy.
Ingredients
- 1 turkey breast, about 4–5 pounds
- 1/3 cup pure maple syrup
- 3 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
How to Make It
Preheat oven to 350°F. Mix maple syrup, butter, Dijon, garlic, thyme, salt, and pepper. Brush generously over the turkey and add broth to the roasting pan. Roast for about 1 1/2–2 hours, brushing with more glaze a few times, until the thickest part reaches 165°F. Rest 10–15 minutes before slicing.
Air Fryer Turkey Breast
Yes, you really can make Thanksgiving turkey in the air fryer! It’s especially handy for a smaller gathering or when your oven is already packed with side dishes. The outside gets nicely browned while the turkey stays juicy inside.
Ingredients
- 1 bone-in turkey breast, about 3–4 pounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Make It
Rub the turkey with olive oil and seasonings. Air fry skin-side down at 350°F for about 25 minutes, then flip and cook another 25–35 minutes, or until the thickest part reaches 165°F. Rest for 10–15 minutes before slicing.
Smoked Turkey
Smoking a turkey gives it a rich, smoky flavor and beautiful golden-brown skin. It’s also a great way to free up the oven on Thanksgiving, especially if you’re cooking for a crowd.
Ingredients
- 1 whole turkey, 12–14 pounds, thawed
- 3 tablespoons olive oil or melted butter
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
How to Make It
Preheat smoker to 275°F. Pat the turkey dry, coat with oil or butter, and rub with the seasonings. Smoke for roughly 20–25 minutes per pound, until the breast and thigh reach 165°F. Let it rest for 20–30 minutes before carving.
Bacon-Wrapped Turkey Breast
Everything is better wrapped in bacon, right? This turkey breast is easy enough for a smaller Thanksgiving, and the bacon adds plenty of flavor while helping keep the turkey juicy as it cooks.
Ingredients
- 1 boneless turkey breast, about 3 pounds
- 8–10 slices bacon
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
How to Make It
Preheat oven to 375°F. Mix butter, garlic, and seasonings and rub over the turkey breast. Wrap with slightly overlapping bacon slices and place in a baking dish. Roast for about 60–75 minutes, until the center reaches 165°F. Rest 10 minutes before slicing.
Which Thanksgiving Turkey Will You Try?
There really isn’t one right way to make a Thanksgiving turkey. If you love tradition, stick with a classic herb butter turkey. Want something with more flavor? Try the Cajun or smoked turkey. And if you’re cooking for a smaller group, a turkey breast or tenderloin is usually much easier than dealing with a whole bird.
Whichever one you choose, don’t stress too much about making it perfect. Give yourself plenty of time, keep a meat thermometer handy, and remember that most people are just happy to have a plate full of turkey, mashed potatoes, stuffing, and gravy in front of them.
And if you end up with leftovers, that’s definitely not a bad thing!