To cook a turkey, the USDA recommends a minimum internal temperature of 165°F to kill harmful bacteria. For the juiciest meat, the turkey should be removed from the oven when the temperature reaches 150°F, and it will continue to rise to 165°F within 30 minutes of being removed from the oven
. The cooking temperature can vary, but a common recommendation is to roast the turkey at 325°F or 350°F, depending on the method chosen
. Here are some guidelines for different turkey sizes:
- For an 8- to 12-pound turkey:
- 325°F for 2¾ to 3 hours
- 350°F for 2¾ to 3 hours
- For a 12- to 14-pound turkey:
- 325°F for 3 to 3¾ hours
- 350°F for 2½ to 2¾ hours
- For a 15- to 16-pound turkey:
- 325°F for 3½ to 3¾ hours
- 350°F for 3½ to 3¾ hours
- For an 18- to 20-pound turkey:
- 325°F for 4 to 4¼ hours
- 350°F for 3¾ to 4 hours
- For a 21- to 24-pound turkey:
- 325°F for 4¾ to 5 hours
- 350°F for 4½ to 4¾ hours
