According to the USDA, a turkey must be cooked to a minimum internal temperature of 165°F to kill harmful bacteria. This temperature ensures that the turkey is safe to serve. To achieve this temperature, cook your turkey at 325°F for most of the cook time. In the final 45 minutes, remove the cover or foil tent from the turkey and increase the oven temperature to allow the turkey to brown.

It is important to check the temperature of the turkey in three places: the breast, outer thigh, and inside thigh. In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes.

If you prefer to roast your turkey at a higher or lower temperature, follow these guidelines:

• For an 8- to 12-pound turkey: 325°F for 2¾ to 3 hours
• For a 12- to 14-pound turkey: 325°F for 3 to 3¾ hours
• For a 14- to 18-pound turkey: 325°F for 3¾ to 4¼ hours
• For an 18- to 20-pound turkey: 325°F for 4¼ to 4½ hours
• For a turkey that weighs 24 pounds or more: 425°F for 4¼ to 4½ hours, 400°F for 4½ to 4¾ hours, 350°F for 4¾ to 5 hours, or 325°F for 5 to 5¼ hours.

Remember that the temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven.