Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it (even at the supermarket, we called and asked!). Here’s your script: “Hello, talented and smart and under-appreciated butcher [pause for uncomfortable laughter], I’d like to purchase a 12-to-14-pound turkey, cut into five pieces: the legs, wings, keep the breast whole, backbone removed. Yes, I’m doing that ridiculous Bon Appétit recipe. Yes, it better not suck.” Works every time. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.
Read our guide to turkey cooking times, no matter the bird’s size or your preferred cooking method.