To bake a turkey, the USDA recommends cooking it to a minimum internal temperature of 165°F to ensure that harmful bacteria are killed. For the juiciest meat, the turkey can be removed from the oven when the temperature reaches 150°F, and it will continue to rise to 165°F as it rests. The oven temperature can vary depending on the method chosen. Here are some guidelines for different oven temperatures and cooking times for an unstuffed turkey:
- For an 8- to 12-pound turkey: 325°F for 2¾ to 3 hours
- For a 12- to 14-pound turkey: 325°F for 2¾ to 3 hours
- For a 15- to 16-pound turkey: 350°F for 3½ to 3¾ hours
- For an 18- to 20-pound turkey: 350°F for 4 to 4¼ hours
- For a 21- to 24-pound turkey: 350°F for 4½ to 4¾ hours
- For a turkey that weighs 24 pounds or more: 350°F for 4¾ to 5 hours
It's important to use a meat thermometer to check the internal temperature of the turkey to ensure that it has reached the recommended temperature for safe consumption.
