Oven Temp For Turkey (What Temperature to Cook Turkey)
on Mar 11, 2023
This post may contain affiliate links. Please read my disclosure policy.
Ever wonder what’s the best Oven Temp for Turkey to get the perfectly moist and juicy meat for your Thanksgiving dinner? We’ve got you covered with how to roast turkey with different oven temperatures, how long to bake it, how to check the internal temp, and how to tell when it’s done cooking.
Turkey can seem intimidating to prepare but with the right tips, it’s easier than you think.
Whether it’s for a family gathering or upcoming holidays such as Thanksgiving or Christmas, presenting a perfectly tender turkey is always a crowd-pleaser. The key is to cook it at the right oven temperature and ensure it reaches the right internal temperature before serving it.
Follow the steps in this turkey temperature guide to guarantee a flawless turkey dinner every single time.
What Temp to Cook Turkey in Oven
The temperature can vary according to the size of the turkey:
- Less than 15 pounds: Roast at 350°F (177°C)
- More than 15 pounds: Roast at 325°F (163°C)
Roasting time is shorter for smaller birds. They hold less heat, so you may have to cook them longer if you want crispy skin. Large turkeys take longer to cook, so the skin should crisp perfectly.
We recommend starting with a higher oven temperature of 425°F to sear the outside of the turkey. After a short time, you’ll need to reduce the heat to 325°F or 350°F for the remainder of the cooking time. Just remember to lower the temperature or your bird will burn.
How Long To Cook A Turkey
Unstuffed turkey should cook for 13 minutes per pound at 350°F. Stuffed turkey should cook for 15 minutes per pound at 350°F. See the table below for more details:
| Turkey Weight | Oven Temp | Cook Time – Unstuffed | Cook Time – Stuffed |
| 8 to 12 pounds | 350°F | 2 to 2 ¾ hours | 2 ½ to 3 hours |
| 12 to 14 pounds | 350°F | 2 ¾ to 3 hours | 3 to 3 ½ hours |
| 15 to 16 pounds | 325°F | 3 ½ to 4 hours | 3 ¾ to 4 ¼ hours |
| 18 to 20 pounds | 325°F | 4 ¼ to 4 ¾ hours | 4 ½ to 5 hours |
| 21 to 24 pounds | 325°F | 4 ¾ to 5 ½ hours | 5 to 5 ¾ hours |
| 24 pounds or more | 325°F | 5 hours+ | 5 ½ hours+ |
Note: Oven variations can affect cooking time. For best results, always use a meat thermometer to verify internal temperature before serving.
If cooking turkey from frozen, the cooking time will be double. For example, a 12 to 14-pound frozen turkey will cook for 5 to 6 hours instead of 2 to 3 hours.
How to Know When Turkey Is Done
The USDA advises cooking turkey to a minimum internal temperature of 165°F before eating. At this temperature, harmful bacteria are cooked away thoroughly. You can safely remove your turkey from the oven when it reaches an internal temperature of 155°F as it will continue to cook while it rests.
Be sure to confirm the internal temperature at 165°F before serving it. Do not cut turkey to check doneness. This can cause juices to leak out and the meat to dry. A meat thermometer is the best way to check the internal temperature.
How to Measure Turkey Internal Temp
Start checking the turkey temperature about 30 minutes before you expect it to be done. Remove the turkey from the oven and close the door so the heat doesn’t drop. Insert the probe of your instant-read thermometer into the crease of the leg and breast. Get as deep into the thigh meat as you can without touching the bone.
Wait a few seconds for the temperature reading to stabilize. If it is lower than 155°F, place the bird back in the oven to continue cooking. If it is at 155°F, allow the bird to rest for 10 to 15 minutes with tent foil over it before serving.
Tips for the Best Oven-roasted Turkey
- Remove giblets from the cavity before you begin roasting the bird.
- Place your oven rack in the lower middle position to ensure the skin doesn’t burn.
- Brine or baste turkey. Soaking the turkey in brine (salt and water) overnight can help tenderize the meat. If you choose to baste it, you can baste it every hour with pan juice to maximize tenderness and flavor.
- Butter the turkey for more flavor and tenderness. Place the turkey breast-side up and rub room temperature butter all over it, even under the skin.
- Stuff the bird for more flavor. Be sure to cook it longer as stuffing can slow down the cooking process.
- Tent turkey with foil. For the first half of the roasting process, covering turkey loosely with foil can prevent the skin from getting overly crisp. You can also use a cheesecloth for a more sustainable choice. Remove it towards the end of the roasting period.
- Check internal temperature with an instant-read thermometer. You can also use a dual-probe thermometer. This type of thermometer remains in the meat throughout the cooking process. You can also program it to beep when the desired internal temperature is reached.
FAQ
Do You Cook A Turkey At 325°f Or 350°F?
Turkey that weighs 12 to 14 pounds should cook at 350°F. Smaller birds can roast at 325°F since they tend to cook faster.
Is It Better To Cook A Turkey At 325°f Or 400°F?
You can cook the turkey at 400°F for the first 10 to 15 minutes to help sear the outside of the meat, but the majority of the cooking time should be much lower. After the initial searing, reduce heat to 325°F to 350°F, depending on the size of your bird.
What Temp Is A Turkey The Most Tender?
Turkey is lean meat, so it is most tender when it reaches the minimum internal temperature recommendation of the USDA, which is 165°F (74°C). As the internal temperature rises, the meat can dry out.
Do I Need to Cover Turkey with Aluminum Foil When resting?
Covering the turkey while it rests is not necessary. It can soften crispy skin. Turkey can rest for up to 90 minutes and still be perfectly warm.
You May Also Like
Perfect Roasted Turkey (With the Best Oven Temperature)
Ingredients
- 1 whole turkey, 15 pounds, fresh or thawed
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Prepare the turkey: Remove the turkey from the fridge 1 hour before roasting. Remove the giblets from the body cavity or neck cavity. Pat dry with paper towels. It’s ok if your turkey still feels cool after sitting at room temperature.
- Seasoning: In a small bowl, mix together the softened butter, garlic, salt, and pepper. Rub all over the turkey. Then rub with olive oil.
- Preheat the oven to 425°F: Position an oven rack in the bottom third of the oven. Then preheat the oven to 425°F (218°C). Place a wire rack in a roasting pan. Then place the turkey onto the rack breast side up. If available, insert an ovenproof meat thermometer all the way into the thigh and leave it in during baking.
- Place the turkey in the oven and lower the heat to 325°F: When the oven is hot, add the turkey and immediately lower the heat to 325°F.
- Roast the turkey: It takes about 3 hours to cook in a regular oven and 30 minutes less in a convection/forced air oven. Baste the turkey with pan juices halfway through. Start checking the internal temperature of the turkey regularly after 2 hours.
- Check the doneness: Look at the meat thermometer or insert an instant-read thermometer into the turkey thigh and breast. Your turkey is done as soon as it registers 165°F (74°C). If it’s not ready, put it turkey back in the oven.
- Rest the turkey: When the turkey is done baking, remove it from the oven. Using an oven mitt, lift one end of the roasting pan lengthwise to allow liquids from the cavity to flow out. Transfer the turkey to a cutting board. Cover with aluminum foil and let it rest for 30 to 60 minutes before carving.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
