How to Cook a Turkey Like a Pro

Learn how to cook a turkey like a pro with precision you can taste. Stop guessing how long to cook a turkey and start cooking by temperature instead. With MEATER, you’ll master how to cook a turkey in the oven and how to cook a turkey breast to juicy, golden perfection every time.

The holidays are right around the corner, and while Grandma’s turkey recipe will always have a place at the table, here’s the secret to the best bird you’ve ever had: cook it by internal temperature, not time. Guessing based on hours per pound or by eye can lead to dry breast meat, undercooked thighs, or worse, unsafe poultry. MEATER helps you cook confidently by tracking the exact doneness of your bird so you can serve a turkey that is both safe and delicious.

Learn how to cook a whole turkey like a pro by reading our expert guide and pick up a recipe or two along the way.

Turkey Cooking Tips

How much turkey per person: Plan for 1 to 1.5 pounds per person.
How long to cook a turkey: With MEATER, you don’t need to rely on hours in the oven. Every method is different, and factors like stuffing and weight matter, so track internal temperature, not just time.
Best internal temperature for turkey: 175°F for thigh, 165°F for breast, and 165°F for stuffing (though the FDA does not recommend cooking the stuffing inside the cavity).
Rest before carving: Let your turkey sit for at least 30 minutes so the juices redistribute.

How to Thaw a Turkey

The safest way is in the fridge. Keep the turkey in its original packaging in a pan to catch drips. Allow 24 hours per 4 pounds.

You can also thaw in cold water. Submerge the turkey (still in packaging) in cold water, changing the water every 30 minutes, or running a slow stream to keep it under 40°F. Never thaw in warm or hot water.

How To Brine a Turkey

While a bit more of a process than simply seasoning your turkey with dry rub, brining locks in flavor and juiciness in a way that simple seasoning just can't. However, before you decide to take your turkey in this direction, make sure that your turkey is not pre-brined or has sat in a salt bath. You can usually find this information on the label.

Wet brine: Submerge the turkey in salted water with aromatics like citrus, garlic, and herbs.
Dry brine: Rub the turkey with a salt and seasoning mixture and let it rest uncovered in the fridge.

How Long to Brine a Turkey

Around 12 to 18 hours is best. Too long can make the turkey salty and spongy. Our official guide on how to brine a turkey has all the best info you'll need on this prep step.

How to Season a Turkey

If you dry brine, you’ve already salted the skin, so just add butter or oil plus your favorite herbs. If you wet brine, season more freely with spices and rubs.

Turkey Seasoning Ideas

Citrusy and fresh: Smoked Turkey with Cranberry Balsamic Sauce
Bold Cajun: Cajun Holiday Turkey Rotisserie
Classic herb butter with rosemary, thyme, and sage
Spice blends with paprika, garlic, onion powder, cayenne, or chili powder

Turkey Internal Temperature and Doneness

According to the USDA, cook turkey breast to 165°F and thighs to 170–175°F. However, many chefs pull a little earlier at 155–160°F, letting carryover cooking bring the meat to safe doneness. With MEATER, this essential step to keeping your turkey from drying out is easily achieved because of the MEATER app. Once you pick a protein to cook, it will calculate the carry-over time and rest time automatically so that your turkey is perfect until the last bite.

Should You Spatchcock a Turkey?

Spatchcocking your turkey isn’t required, but it’s a total game changer. It cooks faster than traditional roasting, keeps the breast and thighs perfectly in sync for juicier meat, delivers extra-crispy skin, and makes carving a breeze.

Tools

Sharp kitchen or poultry shears
Large cutting board
Paper towels for grip

How-To

Place the turkey breast side down.
Cut along both sides of the backbone with shears to remove it.
Open the turkey like a book.
Flip the breast side up and press on the breastbone to flatten.

For a more in-depth guide, learn how to spatchcock a turkey like a pro by reading our article.

Where to Insert a Meat Thermometer in a Turkey

For the most accurate results, use a leave-in wireless thermometer like MEATER Plus. Unlike traditional thermometers, MEATER tracks both the internal and ambient temperature, giving you precise control from prep to rest—no guesswork, no hovering over the oven or smoker. With the app, it will give you live updates so you don't have to constantly check on how your bird's doing.

Insert the probe horizontally from near the neck cavity.
The tip should be about 1 inch from the cavity, surrounded by meat, not touching bone.
Aim for the thickest part of the breast.

The breast is the turkey’s thermal center, meaning it takes the longest to cook. Monitoring here ensures the whole bird is safe and juicy.

See how to compare MEATER thermometers to find your best fit.