Planning to cook a turkey? The classic 350°F oven temperature is a fantastic choice for achieving that perfect golden skin and juicy, tender meat. Knowing “how long to cook turkey at 350°F” is key, and we’re here to make sure your bird is cooked to perfection every time. Let’s dive into the essential timings and tips!
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The Absolute Must: Use a Meat Thermometer!
Forget guesswork! The only sure way to know your turkey is safely cooked and wonderfully juicy is by checking its internal temperature with a reliable meat thermometer. Your turkey is ready when it reaches 165°F (74°C) in three critical spots:
- The thickest part of the thigh (without touching the bone).
- The thickest part of the breast.
- The center of the stuffing (if applicable).
This simple tool is your best assurance against both undercooked and dry, overcooked turkey.
Turkey Cooking Times at 350°F: Your Handy Guide
These estimates are for a fully thawed turkey and serve as a guide. Remember, every oven is different, so always be ready to adjust and rely on your thermometer for the final word.
Unstuffed Turkey (Approx. 13-15 minutes per pound):
- 8-12 lbs: 2¾ to 3 hours
- 12-14 lbs: 3 to 3¾ hours
- 14-18 lbs: 3¾ to 4¼ hours
- 18-20 lbs: 4¼ to 4½ hours
- 20-24 lbs: 4½ to 5 hours
Stuffed Turkey (Approx. 15-18 minutes per pound):
A stuffed turkey requires more cooking time to ensure the stuffing also reaches 165°F for food safety. For a quicker cook and easier temperature monitoring, consider baking your stuffing in a separate dish.
- 8-12 lbs: 3 to 3½ hours
- 12-14 lbs: 3½ to 4 hours
- 14-18 lbs: 4 to 4½ hours
- 18-20 lbs: 4½ to 4¾ hours
- 20-24 lbs: 4¾ to 5¼ hours
Smart Tips for Your Best Turkey Ever
Beyond timing, these steps will help you achieve a truly magnificent turkey:
- Thaw Correctly: Plan for 24 hours per 4-5 pounds in the refrigerator. Never thaw at room temperature.
- Brine It: A wet or dry brine significantly boosts moisture and flavor, making your turkey exceptionally juicy.
- Season Well: Don’t be shy! Rub the turkey, inside and out, with salt, pepper, and herbs. Placing aromatics like onions and lemons inside the cavity adds extra flavor.
- Rest, Rest, Rest: Once the turkey hits 165°F, remove it, tent loosely with foil, and let it rest for 20-45 minutes. This allows juices to redistribute, ensuring moist slices.
- Limit Oven Peeks: Each time you open the oven, heat escapes, extending cooking time. Trust your process!
- Moisture in the Pan: Pour 1-2 cups of broth or water into your roasting pan. This keeps the oven moist and creates flavorful drippings for gravy.
- Preheat Oven: Always start with a fully preheated 350°F oven for consistent cooking.
- Don’t Overcook: As soon as 165°F is reached, remove the turkey. Overcooking is the quickest way to a dry bird.
Turkey Cooking FAQs
Q: Can I cook my turkey at different temperatures?
A: Yes. At 325°F, it will take longer (add 30-60 minutes). At 375°F, it cooks faster, but watch closely to prevent the skin from burning before the interior is done. 350°F offers a great balance.
Q: How do I prevent a dry turkey?
A: Brining, using a meat thermometer to prevent overcooking, and a proper resting period are your best defenses. Tenting with foil can also help prevent the exterior from drying out too quickly.
Q: Why do cooking times vary from the guide?
A: Many factors affect cooking time, including your oven’s actual temperature (calibration), how often the door is opened, the turkey’s initial temperature, and the type of roasting pan used.
Q: Is there a way to tell if my turkey is done without a thermometer?
A: While some suggest clear juices or a loose leg joint, these methods are unreliable and can compromise food safety. A meat thermometer is the only accurate and recommended tool for determining doneness.
With these guidelines on how long to cook turkey at 350°F and expert tips, you’re ready to create a delicious and memorable meal. Happy roasting!