To bake a turkey, preheat the oven to 350°F and position the oven rack on the lowest rung
. According to the USDA, a turkey must be cooked to a minimum internal temperature of 165°F to kill harmful bacteria
. For the juiciest meat, remove the turkey from the oven when the temperature reaches 150°F, and the temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven
. The following are the cook times for unstuffed birds at different temperatures
:
- For an 8- to 12-pound turkey:
- 325°F for 2¾ to 3 hours
- For a 12- to 14-pound turkey:
- 425°F for 2¼ to 2½ hours
- 400°F for 2½ to 2¾ hours
- 350°F for 2¾ to 3 hours
- 325°F for 3 to 3¾ hours
- For a 15- to 16-pound turkey:
- 425°F for 3 to 3¼ hours
- 400°F for 3¼ to 3½ hours
- 350°F for 3½ to 3¾ hours
- 325°F for 3¾ to 4 hours
- For an 18- to 20-pound turkey:
- 425°F for 3½ to 3¾ hours
- 400°F for 3¾ to 4 hours
- 350°F for 4 to 4¼ hours
- 325°F for 4¼ to 4½ hours
- For a 21- to 24-pound turkey:
- 425°F for 4 to 4¼ hours
- 400°F for 4¼ to 4½ hours
- 350°F for 4½ to 4¾ hours
- 325°F for 4¾ to 5 hours
- For a turkey that weighs 24 pounds or more:
- 425°F for 4¼ to 4½ hours
- 400°F for 4½ to 4¾ hours
- 350°F for 4¾ to 5 hours
- 325°F for 5 to 5¼ hours
It is recommended to avoid stuffed turkeys and instead bake the stuffing alongside so that it can easily reach a safe temperature
