What Temperature Should Turkey Be Cooked At, and for How Long?

A whole turkey is cooked in the oven at an average of 160–165°C / 320–330°F, and it's considered safely cooked once the internal temperature reaches 74°C / 165°F at the thickest point of the thigh and breast meat; the cooking time can be estimated at an average of 30-40 minutes per kilogram depending on the turkey's weight. The exact oven temperature and cooking time depend on the turkey's weight and the oven. Because heat does not spread evenly through a large, bone-in cut like turkey, do not rely on time alone. Check the thickest parts of the thigh and breast with a thermometer. In stuffed turkeys, since the stuffing also needs to reach the same temperature, the cooking time can be a bit longer than for an unstuffed turkey. The thigh generally cooks a little more slowly than the breast. How Do You Roast a Turkey in the Oven?

Follow these steps to help it cook evenly and safely:
• Take the turkey out of the refrigerator some time before roasting so it can come close to room temperature.
• Roast it in a 160–165°C / 320–330°F oven for about 30–40 minutes per kilogram, depending on its weight.
• Measure the internal temperature at the thickest point of the thigh, without touching the bone; it should reach 74°C / 165°F.Let the turkey rest for 15–20 minutes after removing it from the oven, before carving, so the juices can settle.

What Food Safety Precautions Should You Take When Cooking Turkey?
Frozen turkey should be thawed slowly in the refrigerator, not at room temperature, over a period lasting several days depending on its size; if this process is rushed, the outside of the turkey can warm up while the inside is still frozen, and this can create a favorable environment for bacteria to grow. Even if the turkey's interior looks pink, it can be safely eaten if its internal temperature has reached 74°C / 165°F; color alone isn't a reliable indicator.

How Does a Turkey's Weight Affect Cooking Time?

As the turkey's weight increases, the total cooking time extends proportionally; but this increase doesn't happen at exactly the same rate per kilogram, because heat reaches the center relatively more slowly in larger turkeys. For example, a 4-5 kilogram turkey cooks in an average of a few hours, while an 8-10 kilogram turkey may need nearly twice that long. For this reason, both an approximate time based on weight and an internal temperature measurement should be used together, rather than relying on a fixed number of hours.

What Common Turkey-Cooking Mistakes Should You Avoid?Judging a turkey to be cooked based only on its appearance is one of the most common mistakes; even if the outside is browned, the inside may not have reached a sufficient temperature. Keeping the oven temperature too high can cause the outside to burn while the inside stays raw. Relying only on time without using a thermometer also doesn't give a reliable result; every oven and every turkey can behave a bit differently. For a whole turkey, use an oven temperature of 160–165°C / 320–330°F in the oven, a time that varies by weight, and at least 74°C / 165°F internal temperature. With the right temperature and thermometer checks, turkey can be cooked both safely and with a juicy texture.