Unlock the Secret: Top Chefs Share the Ideal Turkey Roasting Temperature!

One major Thanksgiving faux pas is ending up with a dry turkey. Although some might forego the turkey entirely, I cherish it—particularly the rich, dark meat of the drumstick drenched in gravy and cranberry sauce. It just isn’t Thanksgiving for me without that quintessential moment when the shimmering, golden-brown turkey is brought out for carving.

What about the leftovers? They’re ideal for crafting pot pies, tossing up salads, and making hot turkey sandwiches that are sure to induce a satisfying post-meal snooze. But the key to all these delightful next-day dishes lies in how well the turkey is roasted initially.

Coming from a large family that adores turkey, my grandfather has always been our master turkey roaster. This meant I rarely had the chance to practice. Now that I’m hosting my own Friendsgiving, I’m starting to understand the complexities of cooking this Thanksgiving staple. Despite various online debates about the perfect roasting temperature, the consensus among the five chefs I consulted is pretty clear-cut.

The Turkey Roasting Expert Panel

• Ivan Beacco: Italian-born chef based in NYC, owner of Red Inside Catering
• Christopher Atwood: Chef, culinary instructor, and co-founder of The Food Society
• Asher Kuny: Culinary instructor at Classpop!
• Adrian Mills: Founder of The Cooking Collective, which offers culinary consulting, food history talks, cooking classes, meal prep, and catering services
• Legina Smith: Founder of OU VIE, an online restaurant specializing in Native Kre’yol Cuisine

Optimal Turkey Roasting Temperatures as Recommended by Chefs

All the chefs I talked to concurred: Roasting a turkey at 325°F is a tried and true method.

“Roasting at 325°F hits the sweet spot, thoroughly cooking the turkey while keeping it moist,” Beacco shared. “It’s great for getting that perfect golden-brown skin without risking overcooking, allowing the meat to cook uniformly. It’s also forgiving for those managing multiple dishes. A temperature of 325°F offers more leeway compared to higher settings.”

Atwood remarked, “Achieving a tender, juicy turkey is about finding the right balance—you don’t want it undercooked or overcooked and dry. Roasting at 325°F ensures a consistent cooking rate which is hot enough to cook the turkey through yet gentle enough to keep it moist.”

Smith elaborated on why sticking to this temperature is beneficial, noting that the dry heat method fosters an environment that allows the turkey to cook evenly while retaining moisture. “Roasting at 325°F is perfect because it enables a slow, steady cook that locks in moisture,” she explained.

Lower temperatures like 225°F or 250°F can also result in a moist turkey but require getting started much earlier on Thanksgiving Day, which many prefer to avoid on such a hectic morning. As Kuny pointed out, “325°F encourages browning, prevents burning, and ensures that the turkey cooks steadily without drying out. It’s perfect because it doesn’t necessitate an early morning start.”

Mills added a note to his recommendation of 325°F, stating, “Choosing between 325°F and 350°F largely depends on what you’re aiming for. While 325°F for a slightly longer duration results in a more tender turkey, 350°F tends to give a more flavorful bird. If you’re smoking the turkey, 325°F is ideal for great flavor while safely cooking the turkey thoroughly in a reasonable time.”

With the ideal roasting temperature in hand, elevate your turkey preparation with some additional proven techniques. Whether you choose a wet or dry brine, it significantly enhances the turkey’s juiciness (and it’s simpler than you might think!). Dazzle your guests by carving the turkey expertly at the table, and don’t forget about the bits inside the turkey cavity—they make for a delicious, rich gravy!