Most whole turkeys are roasted in an oven set to 325°F (163°C) until they reach a safe internal temperature.
Oven temperature
- A common recommendation is to roast turkey at 325°F, which cooks it through evenly while helping keep the meat moist and allowing the skin to brown.
- Very high temperatures can burn the outside before the inside is done, while very low “slow cook” temperatures below 325°F are not generally recommended for food safety unless using a validated method.
Internal temperature
- For safety, food safety agencies advise cooking a whole turkey until the thickest part of the breast, thigh, and any stuffing reach at least 165°F (74°C) when checked with a food thermometer.
- Some cooking guides suggest slightly lower pull temperatures for juicier meat, but these approaches rely on precise timing and carry more risk; using 165°F as the target is the simplest safe standard for home cooks.
