The simplest way to season a turkey is kosher salt, black pepper, and softened butter or oil on the skin, with more butter and herbs loosened under the breast skin. If the bird is kosher, self-basting or injected with a salt solution, skip a brine and keep the added salt light. Roast at no lower than 325°F to 165°F in the thickest breast, innermost thigh and innermost wing.
A basic seasoning plan
| What | How to use it |
|---|---|
| Salt | Kosher salt over the skin and in the cavity; go easy on pre-salted birds |
| Fat | Softened butter or oil on the skin, and herb butter under the breast skin |
| Herbs | Rosemary, thyme and sage, chopped or as sprigs in the cavity |
| Aromatics (optional) | Onion, lemon or garlic in the cavity, loosely packed |
| Brine instead? | Only if the turkey is not kosher, self-basting or injected |
Pat a fully thawed turkey dry. Loosen the skin over the breast with your fingers and spread a thin layer of herb butter underneath so it bastes the meat as it cooks. Rub the outside with more butter or oil, then salt and pepper. Tie the legs only if you want a neater shape; it is not required for safety. For a longer cure, the wet-brine or dry-brine guide is the better path — do not do both a heavy brine and a heavy salting.
Then roast to 165°F
Seasoning does not change the food-safety rules in the USDA turkey guide. Roast at 325°F or higher, and cook until a thermometer reads 165°F in the thickest breast, the innermost thigh and the innermost wing. Time charts are only a guide, so use how long to cook a turkey and a thermometer together. Rest the bird about 20 minutes before you carve.
A compound butter with garlic and herbs is enough for most tables. You do not need a long ingredient list, and you should not rinse the turkey first — the USDA says rinsing spreads bacteria. For oven method and stuffing safety, see the roast-and-stuffing guide and the Thanksgiving guide.
Frequently asked questions
What is the best way to season a turkey?
Salt, pepper, and butter or oil on the skin, with herb butter under the breast skin, is a reliable basic method. Skip extra salt on kosher or self-basting turkeys.
Should I season under the skin?
Yes, if you can loosen the breast skin without tearing it. Butter and herbs under the skin season the meat and help the breast stay moist.
Do I need to brine if I am already seasoning the turkey?
No. Brining is optional. Use a brine or a generous salt rub, not both, and never brine a bird that is already salted.
Helpful kitchen tools
- OXO Good Grips Bent Icing Spatula — A thin spatula helps spread herb butter under and over the skin.
- Granite Ware 19-Inch Oval Roaster Set — A rack and pan so air can circulate around a seasoned bird.
- TempPro TP19H 1-Second Digital Meat Thermometer — Seasoning is finished when the turkey hits 165°F, not when the skin looks brown.
- Taylor 4-Piece Roasting Set — A thermometer, baster and lifters for the roast itself.
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