The best oven temperature for roasting a whole turkey is about 325°F (163°C), and the turkey is safely done when the internal temperature reaches 165°F (74°C) in the thickest parts.

Oven temperature

• Many professional and home-cooking sources recommend roasting turkey at 325°F because it cooks the meat evenly and helps keep it moist while allowing the skin to brown.

• Some recipes start hotter (around 425–450°F) for a short time to brown the skin, then reduce to 325–350°F, but the main roasting phase is still around 325°F.

Internal doneness temperature

• Food safety authorities state that turkey is safe to eat when the internal temperature reaches 165°F (74°C) in the innermost part of the thigh, wing, and thickest part of the breast.

• Many cooks remove the turkey from the oven a bit earlier (around 155–160°F in the breast) and let it rest so carryover heat brings it up to about 165°F while the juices redistribute for a juicier result.

Key points to follow

• Roast at about 325°F for most of the cooking time, adjusting only if your specific recipe calls for a brief higher-heat start.

• Always use an instant-read thermometer and base doneness on the internal temperature (aiming for 165°F finished temp), not time alone.