The best oven temperature for roasting a whole turkey is in the moderate range of 325°F to 375°F (about 163°C to 190°C). No matter which exact setting you choose, always cook the turkey until the thickest part of the breast and thigh reach at least 165°F (74°C) on a meat thermometer for food safety.

Oven temperature

• Many reliable recipes recommend roasting at 325°F, sometimes after an initial short blast at a higher temperature to brown and crisp the skin.

• Other test kitchens prefer 375°F as a “one temperature fits all” setting that balances crisp skin with juicy meat.

Internal doneness temperature

• The key safety target is an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh, regardless of oven setting.

• Some cooks pull the turkey slightly earlier (around 155–160°F in the breast) and let it rest so carryover heat finishes cooking while keeping the meat juicier, but this requires careful thermometer use and timing.

Practical recommendation

• For most home ovens, roasting at 325°F is a safe, widely used choice that helps prevent dry breast meat while still cooking dark meat through.

• If you want crisper skin and a bit faster roast, 375°F also works well as long as you monitor internal temperature closely and let the turkey rest before carving.