The best temperature to cook a turkey is 325°F , which is considered the ideal balance for achieving juicy meat without drying out the delicate white meat. Some recipes recommend starting at a higher temperature to crisp the skin before reducing to 325°F for the remainder of cooking.

Recommended Cooking Methods

Standard Method : Roast the turkey at 325°F for the entire cooking time, which typically takes 10 to 12 minutes per pound for an unstuffed turkey. This straightforward approach ensures even cooking throughout.

High-to-Low Method : Start the turkey at 450°F for 45 minutes to crisp the skin, then reduce the oven temperature to 325°F to finish cooking. This technique produces crispier, browner skin while keeping the meat moist.

Slow-Roast Method : Some cooks prefer starting at 450°F briefly, then cooking at 250°F for 20 minutes per pound, which can yield extremely tender and moist results.

Internal Temperature Target

Regardless of the oven temperature you choose, the turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and thigh. Many experienced cooks remove the turkey when the breast reaches 155°F to 160°F, then let it rest for 20 to 30 minutes, during which the temperature will continue to rise.