The recommended temperature to cook a turkey is 325°F. However, some recipes suggest starting the roasting process at a higher temperature for a brief period before lowering the heat for the duration of the cooking time. This is believed to sear the bird and gently roast it, resulting in a more moist and succulent turkey. However, this method is not proven to make a significant difference.

The turkey should be cooked until it reaches a minimum internal temperature of 165°F to kill harmful bacteria, according to the USDA. For the juiciest meat, remove the turkey from the oven when the temperature reaches 150°F. The temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven.

Here are some guidelines for cooking times at different temperatures for an unstuffed turkey:

• 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.

Its important to note that these are just guidelines, and the cooking time may vary depending on the size of the turkey and the oven. Therefore, its recommended to use a meat thermometer to check the internal temperature of the turkey. The turkey is done when it registers a minimum of 165°F in the thickest part of the thigh. After removing the turkey from the oven, let it rest for at least 15 minutes before carving.