The perfect turkey
starts a week early.
Three steps, from the thaw to the first slice.
Three steps to a juicy turkey
Thaw it in time, place the probe right, and pull it at the right temperature.
Thaw
In the fridge, allow about 24 hours for every 4–5 lb. For most birds, that means putting it in on Saturday, Nov 21.
Place the probe
Slide it into the thickest part of the breast from the neck end, parallel to the pan, past the safety line. A second probe goes into the thigh.
Breast 156°FThigh 175°FPull at the right temp
Take it out at 156°F in the breast and 175°F in the thigh. It keeps rising while it rests for 30 minutes.
How big, and when to thaw?
About 1–1½ lb per person, and about 24 hours of fridge time for every 4–5 lb. Saturday, Nov 21 gives most birds room to spare.
Cooking for five or fewer? Try a turkey breast
- 1Set it breast-side up on a rimmed pan, on the bottom shelf. Never thaw it on the counter.
- 2It's ready when the deepest part of the breast reads 30°F or higher.
- 3Running late? Thaw it in cold water, about 30 minutes per pound, changing the water every 30 minutes.
Make sure your thermometer is ready, too.
Charge it
Top up the base and probes the day before.
Clean and connect
Wipe the probes and check each one shows on the base.
Set two alarms
156°F for the breast, 175°F for the thigh.
Check the battery
Dim screen or slow reading? Put in a fresh one.
Clean the tip
Wipe it before and after every reading.
Find the lowest reading
Push down through the breast. The lowest number counts.
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Roast to temperature, not the clock
Two probes, two alarms. The thermometer watches the bird for you.
Where the probes go
From the neck end, parallel to the pan, into the thickest part. Push it in past the safety line.
Between the leg and the body. Hit bone? Pull back about ½ inch.
Start at 425°F to brown the skin, then 325°F until the alarms go off. Keep the oven door closed.
Faster and more even? Spatchcock the turkey ›
Cooking for 2–5? Roast just the breast: countertop oven › air fryer ›
Check, rest, then carve
When the alarm goes off, push an instant-read down through the breast. The lowest reading counts. The thigh should read 175°F.
InstaProbe Core ›Tent it loosely with foil. It keeps cooking and can rise up to about 15°F.
Take the breast off the bone and slice it across the grain.
Sides, without fighting for the oven
The oven is full of turkey. Make the sides on the counter, and plan for the day after.
Still shopping for the holidays?
Gift ideas for everyone who loves to cook.
FAQs
How big a turkey should I buy?
How long does a turkey take to thaw?
Can I thaw a turkey in cold water?
What temperature is a turkey done?
Where should the probe go?
Happy Thanksgiving
from our kitchen to yours.
The guides stay here after the holiday, for leftovers and every roast after.