To cook a turkey, the USDA recommends cooking it to 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 as it rests, reaching 165°F within 30 minutes of being removed from the oven
. Here are some guidelines for cooking times at different temperatures for an unstuffed turkey:
- 325°F for 2¾ to 3 hours for an 8- to 12-pound turkey
- 350°F for 2¾ to 3 hours for a 12- to 14-pound turkey
- 350°F for 3½ to 3¾ hours for a 15- to 16-pound turkey
- 350°F for 4 to 4¼ hours for an 18- to 20-pound turkey
- 350°F for 4¾ to 5 hours for a 21- to 24-pound turkey
- 350°F for 5 to 5¼ hours for a turkey that weighs 24 pounds or more
