With everyone staying a bit closer to home this year, experts predict that the Butterball Turkey Hotline will be busy this year. If this is your first-holiday attempt at a turkey, I’ve got you covered. My recipe is tried and true and delivers the juiciest, tender turkey. It doesn’t disappoint!

I remember cooking my first turkey dinner and to say it wasn’t successful is putting it mildly. I hadn’t defrosted the bird, no brine, and despite cooking it for the required time, it was raw (see not defrosting). Thank goodness my sides were good. Everyone continued to nosh on the appetizers while the bird continued to cook and eventually, it finished up. Since then I’ve attended a few classes and feel like I learn something new each year.

About 10 years ago I took a Thanksgiving dinner cooking class offered at one of our local restaurants, The Village Pub. Not just any restaurant, the Village Pub is a Michelin starred restaurant with absolutely incredible food. The chef taught us his turkey recipe, sides, and some tips and tricks. I walked away with the confidence to try again and am now happy to say my turkey is a hit.

Brining your turkey is one of the most important things you can do. I’ve included my recipe for homemade brine, but honestly, I just buy it at Williams-Sonoma or buy a pre-brined turkey (Trader Joes has them or your local butcher may offer this). If I don’t have to do it, it’s one fewer thing on my list.

I’ll be answering questions and would love to see your finished turkey! Be sure to tag me in your photos!

How to Use Your Thermometer To Check For Doneness

Place your thermometer deep into the inner thigh of your turkey. While the USDA recommends 180 degrees for a turkey, we like ours at 160 - 165 degrees. I cook the turkey until it is this temperature.

USDA Recommendations

Chicken, whole: 180 degrees

Turkey, whole: 180 degrees

Poultry breasts, roast: 170 degrees

Poultry thighs, wings: 180 degrees

Stuffing (cooked alone or in the bird): 165 degrees