There’s no centerpiece more iconic – or more nerve-racking – than turkey. Whether you’re a seasoned host or tackling your first bird, getting it right can feel overwhelming. But with the right guidance (and a little flavor inspiration), it doesn’t have to be. This all-in-one turkey guide is your go-to roasting, grilling, and deep-frying resource. No matter how you cook it, you’ll find step-by-step instructions, helpful videos, and expert tips to take you from prep and seasoning to carving and serving. Let’s talk turkey.
Get Your Gobble On: Turkey Prep Tips
Choosing the Right Turkey
For a stress-free Thanksgiving and a centerpiece that delivers on flavor, start with the Omaha Steaks Whole Basted Turkey. This customer-favorite 10-pound turkey is basted in brown sugar and honey, creating a juicy, tender bird.
Hosting Tip: Plan for about 1 1/2 pounds of turkey per person.
How to Thaw a Turkey
Place turkey in the refrigerator and thaw for 24 hours per 4-5 pounds, about three to four days.
Brining and Seasoning
Brining helps lock in moisture.
Note: Omaha Steaks turkeys come pre-brined and ready to cook, so you can skip this step. But if you’re preparing another turkey, here’s how:
- Wet brine: soak in seasoned saltwater solution overnight.
- Dry brine: rub salt and spices on the skin and let it sit uncovered
- Use a flavor-packed seasoning like the Omaha Steaks Seasoning.
Roasting a Turkey
Roasting is the most classic way to cook a turkey. It fills your kitchen with mouthwatering aromas and brings guests to the oven just to sneak a peek. This technique delivers everything you want: crisp golden skin, juicy meat, and a presentation that steals the show. Whether you’re using a simple seasoning, a butter-herb rub, or Omaha Steaks Seasoning, roasting gives you the flexibility to go traditional or bold. Best of all, it’s straightforward with your oven doing most of the work while you prep your sides and desserts.
Equipment and Tools
- Roasting pan with rack
- Meat thermometer
- Aluminum foil
- Basting brush or spoon
- Carving knife and board
Core Ingredients and Aromatics
- Turkey, thawed
- Butter or oil
- Fresh herbs: rosemary, thyme, sage
- Aromatics: onion, garlic, lemon, celery, carrots
- Salt and pepper, Omaha Steaks Seasoning, or preferred seasoning blend
Expert Tips for Roasting the Perfect Turkey
- Use a meat thermometer.
- Pat the skin dry before roasting,
- Let the turkey rest before carving.
Try These Delicious Recipes!
Sour Cherry-Cabernet Glazed Turkey
Lemon-Pepper Turkey and Gravy With Omaha Steaks Dressing
Peach-Rosemary Whole Roasted Turkey
Garlic-Herb Turkey With Honey-Pecan Acorn Squash
Smoking a Turkey
Smoking your turkey is a flavorful twist on tradition that infuses the bird with rich, smoky depth and a beautifully tender texture. This technique is perfect for anyone looking to impress with bold flavors and a juicy, fall-off-the-bone finish. Smoking takes longer than roasting, but rewards you with a tender, juicy bird packed with smoky goodness and a crispy, mahogany-colored skin.
Equipment and Tools
- Smoker or grill set up for smoking
- Meat thermometer
- Roasting rack
- Sheet tray
- Butcher’s twine
- Tongs or heat-resistant gloves
- Small saucepan
- Basting brush or spoon
- Carving knife and board
Core Ingredients & Aromatics
- Turkey, thawed
- Olive oil or melted butter
- Dry rub or Omaha Steaks Seasoning
- Wood chips or chunks (apple, hickory, cherry, etc.)
- Aromatics: onion, garlic, lemon, herbs
Expert Tips for Smoking the Perfect Turkey
- Keep the smoker temperature steady.
- Don’t over-smoke.
- Rest your turkey.
Smoked Turkey
Smoked Turkey
Ingredients
- 1 10 lb. Omaha Steaks Whole Basted Turkey fully thawed
- 2 tablespoons olive oil
- 1 small navel orange, quartered
- 1 small sweet onion, quartered
- 1 small carrot
- 2 celery stalks, cut into thirds
- 4 rosemary sprigs
- 1 bunch thyme
- 1 bunch sage
Seasoning Ingredients:
- 1 tablespoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon sweet paprika
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 2 teaspoons sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 stick unsalted butter
Instructions
- Unwrap the thawed turkey, remove plastic thermometer and drumstick holders. Rinse under cold water, then trim off the tail. Pat the bird dry with paper towels. Place the turkey on a platter and refrigerate it uncovered for 2-4 hours to help dry out the skin.
- Preheat your smoker to 325 degrees Fahrenheit. While it’s heating, blot the turkey again to remove any remaining moisture.
- Stuff the turkey cavity with oranges, onions, carrots, celery, rosemary, thyme, and sage. These aromatics will be discarded after cooking, but they add flavor and promote even roasting.
- Use butcher’s twine to tie the legs together, helping the turkey keep its shape and sealing the cavity. Tuck the wings under the bird.
- In a small bowl, mix all seasoning ingredients. Set aside one-third of the seasoning. Lightly coat the turkey with oil, then season all over with the remaining two-thirds of the seasoning mix.
- Place the turkey on the smoker and close the lid. Smoke for 90 minutes.
- While the turkey smokes, melt the butter in a small saucepan over medium heat. Whisk in the reserved seasoning.
- Open the smoker, baste one side of the turkey with the seasoned butter, rotate the bird 180 degrees, and baste the other side. Close the lid and continue smoking until the internal temperature reaches at least 160 degrees Fahrenheit in the breast.
- Once cooked, remove the turkey from the smoker and let it rest for 20–30 minutes before carving - the internal temperature will raise to 165 degrees Fahrenheit. Serve with Omaha Steaks Roasted Garlic Mashed Potatoes, Omaha Steaks Green Bean Casserole, and Family-Size Whipped Sweet Potatoes.
Grilling a Turkey
Grilling a turkey brings bold flavor that makes your Thanksgiving meal unforgettable, and it’s a great way to free up oven space. This method delivers juicy meat and crispy, golden-brown skin with a fire-kissed finish. With a little prep and the right tools, grilling your turkey can be just as foolproof and even more flavorful than traditional roasting.
Equipment and Tools
- Grill with lid
- Drip pan
- Meat thermometer
- Tongs
- Chimney starter (for charcoal setups)
- Basting brush
Core Ingredients and Aromatics
- Turkey, thawed
- Oil or melted butter
- Fresh herbs: rosemary, thyme, sage
- Aromatics: onion, garlic, citrus
- Salt and pepper, Omaha Steaks Seasoning, or preferred seasoning blend
Expert Tips for Grilling the Perfect Turkey
- Indirect heat is key.
- Check the temperature.
- Rest before turkey serving.
Grilled Turkey
Grilled Turkey With Brown Sage Butter
Ingredients
Turkey
- 1 10 lb. Omaha Steaks Whole Basted Turkey fully thawed
- 2 tablespoons olive oil
Turkey Seasoning
- 2 teaspoons ground dried sage
- 1 1/2 teaspoons ground dried thyme
- 1 1/2 teaspoons ground dried rosemary
- 1 teaspoon ground dried marjoram
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon cayenne pepper
Brown Sage Butter
- 2 sticks salted butter
- 1/4 cup fresh sage, finely chopped
Instructions
- Light your grill and set up for indirect heat. Allow it to preheat and reach 350 degrees Fahrenheit.
- While the grill is preheating, combine the turkey seasoning ingredients in a mixing bowl. Whisk well and set aside.
- Remove the turkey from the packaging and remove the plastic thermometer from the breast. Divide the turkey in half by removing the spine with kitchen shears, then cut the turkey down the middle of the breast bone to form two equal halves of the turkey. Using the shears, remove the turkey wing tips.
- Tip: Don’t throw out the spine and wing tips; they can be used to make gravy.
- Rinse the turkey halves under cold water, place them on a large baking sheet, and pat them completely dry with paper towels. Coat both halves with olive oil, then season with turkey seasoning, including under the wings, and ensure the skin is evenly coated.
- Place the turkey on the grill skin-side up, over indirect heat. Close the lid and allow the turkey to roast for 30 minutes.
- While the turkey is roasting, melt two sticks of butter over medium heat. Allow the butter to foam and the milk solids to slightly brown at the bottom of the pan. When the foaming has stopped, remove from the heat, add the chopped sage, and whisk together. Divide the melted butter in half and keep warm, allowing the sage to seep.
- After 30 minutes, use a basting brush to lightly baste the turkey skin with half of the brown sage butter. Continue to baste every 10 minutes until the turkey has reached the desired internal temperature. This will take approximately 30 minutes.
- Remove the turkey from the grill. Use a sharp knife to separate the thigh and leg portion, and remove the wings. Then remove the breast meat from the breast bone, and slice it across the grain.
- Plate the turkey on a large platter and evenly pour remaining half of the sage brown butter on the turkey to serve.
Deep-Frying a Turkey
Deep-frying a turkey delivers incredible results: crisp, golden-brown skin and juicy, flavorful meat. It’s the go-to method for those who love bold tastes and crave that unforgettable crunch. When done right, it’s a show-stopping way to elevate your Thanksgiving meal.
Critical Safety Warnings
Deep-frying a turkey can be dangerous. Please read and follow these precautions carefully:
- Fully Defrost: the turkey must be completely thawed
- Safety Zone: only fry outdoors on a stable surface
- Fire Preparedness: keep a fire extinguisher nearby
Core Ingredients
- Turkey, thawed
- High-smoke-point oil
- Salt and pepper or preferred dry rub
Expert Tips for Deep-Frying the Perfect Turkey
- Preheat oil
- Slowly lower the turkey into the hot oil
- Fry until internal temperature reaches 160 degrees Fahrenheit
Deep-Fried Turkey
Perfect Fried Turkey
Equipment
- deep fryer
Ingredients
Frying Ingredients
- 1 10 lb. Omaha Steaks Whole Basted Turkey fully thawed
- 2 sticks of butter
- 18 ounces adobo rub
- 3 1/2 gallons peanut oil
Brine
- 3 lemons, halved
- 3 oranges, halved
- 3 apples, sliced
- 1 bunch rosemary
- 1 cup salt
- 1 gallon water
Instructions
Brine
- Combine all brine ingredients in a large pot and bring to a boil. Let the brine cool completely.
- Once cooled, pour the brine into a brining bag or cooler, add ice, and submerge the turkey. Brine overnight in the refrigerator or a cool space.
The Next Day
- Rinse the turkey thoroughly to remove the brine, then pat dry.
- Melt butter and mix in 2 tablespoons of adobo rub. Inject this mixture throughout the turkey.
- Rub the outside of the turkey with adobo marinade for extra flavor.
- Place the turkey on a turkey fryer rack.
Frying
- Set up a propane gas burner outdoors, on a stable surface like cement or dirt, at least 20 feet away from anything flammable.
- Heat 3 1/2 gallons of peanut oil in a large pot. When the oil reaches 250 degrees Fahrenheit, turn off the burner and carefully lower the turkey into the oil.
- Turn the burner back on and maintain an oil temperature between 300 degrees Fahrenheit and 325 degrees Fahrenheit.
- Fry the turkey for about 4 minutes per pound (for a 10-pound turkey, around 40-45 minutes).
- When the thickest part of the breast reaches 160 degrees Fahrenheit, remove the turkey from the oil. Let it rest for 20 minutes, during which the internal temperature will rise to 165 degrees Fahrenheit.
Resting & Carving Tips
The Importance of Resting
Nobody likes a dry turkey, but you also want to ensure it’s cooked to the recommended safe temperature of 165 degrees Fahrenheit. Remove the turkey from heat at 160 degrees Fahrenheit, then let it rest for 20-30 minutes. This will allow the juices to redistribute while carryover cooking raises its internal temperature by 5-10 degrees
Rest time: 20-30 minutes under loose foil.
How to Carve a Turkey
- Remove the turkey legs, thighs, and drumsticks carefully, following the natural seam where the leg connects to the turkey.
- Remove the turkey breasts, carve along each side of the backbone, then gently remove as much of each side as possible in one slice.
- Remove the wings by finding a natural joint and separating them from the turkey. Repeat on the other side and set aside.
- Remove any additional meat from the bone.
Read our blog post How to Carve a Turkey to learn more.
Talk Turkey to Me: All Your Questions, Answered
Everything you’ve been wondering – from brining to carving, roasting to rescuing a dry bird.
Should I brine my turkey?
Yes! Brining improves moisture and flavor, especially for roasting and grilling.
How long should a turkey rest?
20-30 minutes is ideal. Don’t skip this step, it locks in juices.
What if my turkey is dry?
Use a rich gravy or pan drippings to add moisture. Next time cook to temperature for juicer results.
Can I cook a frozen turkey?
Yes, but for roasting only. Cooking from frozen takes 50% longer than cooking from thawed. Never deep-fry a frozen bird – it’s extremely dangerous.
No matter which method you choose – roasting, smoking, grilling, or deep-frying – you now have the tools and recipes to make a showstopping turkey. From prep to carving, this guide is your one-stop for stress-free holiday success.
For even more tips on planning the perfect gathering, check out our Thanksgiving hosting checklist. And when you’re ready to serve a meal, everyone will remember, shop our Thanksgiving dinners for effortless holiday entertaining.
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