How Long to Cook Turkey

We've cooked a fair number of turkeys over the years at Country Living and, without tooting our horns too much, we've got the technique pretty dialed in. (We can even help you fix a burnt turkey if need be.) So follow these simple instructions, and you'll be carving a perfectly browned bird worthy of a Norman Rockwell painting this year.

First: Thaw the Turkey

If you're still selecting the right turkey to cook, we'll say smaller is actually better. It'll cook faster and more evenly, and the meat will be more tender. If you've got a big crowd, you can even cook two small turkeys.

Either way, if your turkey is frozen, you'll need to thaw it. The best and safest way to do this is in the fridge, and you'll want to start several days ahead. Here are some general thaw times:

• Under 7 pounds: 1 day
• 8 to 11 pounds: 2 days
• 12 to 15 pounds: 3 days
• 16 to 20 pounds: 4 days
• 21 pounds or more: 5 days at least.

If you need a quicker method, check out our Turkey Thawing Guide.

Next: Air-Dry the Turkey

After the frozen turkey is thawed, remove all the packaging and wrapping, and put it on a baking sheet with a rack, so air can circulate around it. Then, pat it dry all over, and season it generously with salt and pepper. Put it back in the fridge for at least an hour, and up to overnight.

Letting the skin both season and dry in this way will help ensure a beautifully browned roast turkey with deliciously crispy and flavorful skin. The salt also needs time to penetrate the meat, making it more tender and flavorful.