The best oven temperature to cook a whole turkey is 325°F (163°C), roasting until the internal temperature reaches at least 165°F (74°C) in the thickest part of the breast and thigh.

Oven temperature

• Many trusted turkey and poultry organizations recommend roasting a whole turkey at 325°F because it cooks the meat evenly without drying out the white meat.

• Some recipes start hotter (425–450°F) for the first 30–60 minutes to brown the skin, then reduce to 325°F for the remainder of the cooking time.

Internal doneness temperature

• For food safety, the turkey is considered done when the thickest part of the breast and thigh reach at least 165°F (74°C) on a meat thermometer.

• Some cooking experts pull the turkey a little earlier (around 155–160°F in the breast) and rely on carryover cooking while it rests, but this is a quality-focused technique and you should still ensure it spends enough time at safe temperatures overall.

Practical tips

• Roast at 325°F and plan roughly 10–15 minutes per pound, but always go by thermometer, not time.

• Let the turkey rest 20–30 minutes after it reaches temperature; this helps juices redistribute and allows carryover heat to finish cooking.