Cook a whole turkey in a moderate oven (325–375°F / 163–190°C) until the internal temperature reaches at least 165°F (74°C) in the thickest part of the breast and thigh.

Safe turkey temperature basics

  • Food-safety agencies and major cooking guides agree that turkey is safe to eat once the thickest parts reach 165°F (74°C) internally.
  • Always use a meat thermometer; color or the little pop-up timer are not reliable on their own.

Best oven temperature range

  • Many classic roast-turkey recipes use 325°F (163°C) for the whole time, which balances even cooking and moisture.
  • Some modern test kitchens prefer 375°F (190°C) to get crisp skin and still keep the meat juicy, especially for average‑size birds.

Popular roasting methods

  • “Low and steady”: Roast at 325°F (163°C) until the internal temp hits 165°F, usually about 13–15 minutes per pound for an unstuffed turkey.
  • “Hot start, then lower”: Start around 425–450°F (218–232°C) to brown the skin, then reduce to about 325°F to finish to 165°F inside.

Stuffed vs. unstuffed birds

  • For a stuffed turkey, the center of the stuffing should also reach 165°F (74°C), so total cook time is longer.
  • Unstuffed turkeys cook faster and more evenly; some Canadian guidelines list 170–180°F (77–82°C) as a traditional target in the thigh, which is above the minimum safety temp.

Quick Scoop

  • Oven temp: 325–375°F (163–190°C) for roasting a whole turkey.
  • Internal temp to finish: 165°F (74°C) in breast, thigh, and any stuffing.
  • Let the turkey rest 20–30 minutes before carving so the juices redistribute and the temperature evens out.

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