what temperature turkey

The recommended oven temperature for roasting a turkey is 325°F (163°C), which ensures even cooking without drying out the meat.

Safe Internal Temps

Cook turkey until the thickest part of the breast, thigh, and wing reaches at least 165°F (74°C) for safety, per USDA guidelines—always verify with a meat thermometer. For juicier results, some experts like Kenji Lopez-Alt pull the breast at 150-155°F (66-68°C) and let carryover cooking during a 20-30 minute rest finish the job to 165°F.

Cooking Time Guide

Expect 10-12 minutes per pound at 325°F for unstuffed birds; add 30 minutes if stuffed. A 14-16 lb turkey takes about 2-2.5 hours total (start at 450°F for 45 minutes to crisp skin, then drop to 325°F). Resting is key—temperatures rise 5-10°F post-oven.

Pro Tips from Forums

• Dry brine for better moisture and skin crispiness.

• Spatchcock (flatten) for even faster, uniform cooking.

• Sous vide fans cook breast at 140-145°F for hours, then broil skin—safe per USDA time-temp charts beyond instant-kill 165°F.

Trending Debate

Recent Reddit threads (late 2024) call 165°F "overly cautious," citing USDA data allowing lower temps with hold times (e.g., 150°F breast for juiciness). UK sources favor resting from 67°C/153°F to hit 74°C safely.

TL;DR: Roast at 325°F to 165°F internal; rest for perfection.

Information gathered from public forums or data available on the internet and portrayed here.