To roast a turkey, the oven should be preheated to 325°F. The turkey should be cooked until it reaches 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, as the temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven. Here are some guidelines for cooking times based on the weight of the 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 3 to 3¾ hours
- For a 14- to 18-pound turkey: 325°F for 3¾ to 4¼ hours
- For an 18- to 20-pound turkey: 325°F for 4¼ to 4½ hours
- For a 20- to 24-pound turkey: 325°F for 4½ to 5 hours
It is important to note that these cook times are for unstuffed birds. It is recommended to avoid stuffed turkeys and instead bake the stuffing alongside so that it can easily reach a safe temperature. The turkey is done when it registers a minimum of 165°F in the thickest part of the thigh. After removing the turkey from the oven, it should rest for at least 15 minutes before carving.
