The Best Temperature for Roasting Turkey, According to 5 Chefs

There’s no greater Thanksgiving blunder than a dry turkey. While some folks might opt to skip the bird altogether, I savor it—especially the dark meat of the drumstick slathered in gravy and cranberry chutney. It’s not Thanksgiving to me until that Rockwellian moment when the golden-brown, glistening turkey is presented for carving. 

And the leftovers? Perfect for pot pies, salads, and hot turkey sandwiches that practically guarantee a post-feast nap. But all of that satisfaction starts with roasting the turkey just right.

I’m lucky to come from a big family of turkey lovers and my grandfather has held the role of turkey roaster-in-chief for as long as I can remember. This means I haven’t had much practice. As I take on my own Friendsgiving hosting duties, I’ve begun to see how tricky this Thanksgiving staple can be. While the internet is flooded with debates over the ideal roasting temperature, the five chefs I interviewed agree on one foolproof choice.

The Panel of Turkey-Roasting Experts

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

The Best Temperature for Roasting Turkey, According to Chefs

The chefs I spoke with all agree: Roasting a turkey at 325°F is a reliable, foolproof approach.

“At 325°F, you’re in the sweet spot for cooking the turkey all the way through while keeping the meat moist,” Beacco explained. “This temperature is ideal for achieving a golden-brown skin without overcooking, allowing the meat to cook evenly. Plus, it’s forgiving for home cooks juggling multiple dishes. 325°F gives a bit more room for error compared to higher temperatures.”

Atwood added, “Cooking a tender, juicy turkey is a balancing act—you don’t want it undercooked and unsafe to eat or overcooked and dry. Roasting at 325°F provides a steady cooking rate that’s hot enough to cook the bird through and low enough to retain juiciness.”

Smith broke down the advantages of sticking to this temperature, explaining that the dry heat method creates the ideal environment for evenly cooking a turkey. “Roasting turkey at 325°F is ideal because the dry heat of the oven allows for a slow, even cook that retains moisture,” she said.

Lower temperatures, like 225°F or 250°F, can also yield a juicy turkey but require a much earlier start on Thanksgiving morning, something most of us want to avoid on that already busy day. As Kuny noted, “325°F promotes browning, prevents burning, and keeps the turkey cooking steadily without drying out. It’s ideal because you don’t have to start cooking at 5 a.m.!”

Mills offered a caveat to his recommendation of 325°F, explaining, “Whether to cook at 325°F or 350°F depends largely on the desired outcome. While cooking at 325°F for a slightly longer period will produce a more tender product, cooking at 350°F will yield a more flavorful bird. If you’re smoking the turkey, 325°F is ideal for imparting great flavor while still cooking the bird to a safe temperature in good time.”

With the perfect roasting temperature down, take your turkey game even further with a few more tried-and-true techniques. Brining your turkey (whether wet or dry) adds incredible juiciness (and is easier than you’d think!). Impress your guests by carving your turkey like a pro at the table, and don’t overlook those odds and ends inside the turkey cavity—they’re perfect for making rich, flavorful gravy!