Forget the Debates—This Is the Right Turkey Roasting Temp

It’s Thanksgiving morning, the clock’s ticking, and you’re staring down that big ol’ bird wondering—what temperature should I actually cook this thing at? 325°F? 350°F? The Internet’s got opinions, but who’s right? Crank the heat too high and you’ll get scorched skin and Sahara-dry meat. Go too low and you’re looking at pale, floppy skin and poultry that’s flirting with salmonella. Neither option screams “holiday hero.”

The truth: There’s only one temperature you need to know. After decades of roasting, basting, and taste-testing, the Good Housekeeping Test Kitchen has found the just right number: 375°F. It’s the Goldilocks of turkey temps: not too hot, not too cool, perfectly balanced to give you crisp skin and juicy meat every time. Stuffed bird? Same deal. Big bird, small bird? Still 375°F. Say it with us: three-seven-five.

Psst, here’s a pro tip: The real MVP for roasting is a great meat thermometer. It’s the only way to know for sure your turkey’s cooked properly. What about those pop-up timers that come with some turkeys, you ask? Studies show they can pop before the meat inside actually reaches a safe temperature—yikes! Don’t trust a tiny nub of plastic. In a good thermometer, we trust.

And because Thanksgiving is chaotic enough (the gravy! the parade! the relatives!), we’ve made things simple. Below, you’ll find a no-fail chart that breaks down exactly how long to cook your turkey per pound—plus guidance for stuffed vs. unstuffed birds, turkey breast, and even that frozen-solid situation you just pulled from the freezer. We’ve got you covered, start to finish.

The one and only answer you need is 375°F. Below are cooking times for an unstuffed turkey by pre-stuffed weight at this temperature:

• Turkey 8 to 10 lbs: 1 hr 45 mins–2 hrs 15 mins
• Turkey 10 to 12 lbs: 2 hrs 15 mins–2 hrs 30 mins
• Turkey 12 to 14 lbs: 2 hrs 30 mins–3 hrs
• Turkey 14 to 16 lbs: 3 hrs–3 hrs 30 mins
• Turkey 16 to 18 lbs: 3 hrs 30 mins–4 hrs
• Turkey 18 to 20 lbs: 4 hrs–4 hrs 15 mins

Again, the answer is 375°F. Below are the cooking times for a stuffed turkey by pre-stuffed weight at this temperature:

• Turkey 6 to 8 pounds (breast only): 2 hrs 30 mins–3 hrs 30 mins
• Turkey 8 to 12 pounds: 3 hrs–3 hrs 30 mins
• Turkey 12 to 14 pounds: 3 hrs 30 mins–4 hrs
• Turkey 14 to 18 pounds: 4 hrs–4 hrs 15 mins
• Turkey 18 to 20 pounds: 4 hrs 15 mins–4 hrs 45 mins
• Turkey 20 to 24 pounds: 4 hrs 45 mins–5 hrs 15 mins

Let’s say it louder for the folks still defrosting in denial: 375°F! Yes, you can roast a turkey straight from the freezer—no need to panic or run a blow dryer over it (please don’t). It’s totally safe, it just takes longer. Figure on about 50% more cooking time than a fully thawed bird. So if your turkey usually takes 4 hours, plan for around 6.

Dinner might be fashionably late—but that just means more time for snacks, cocktails, and side-dish “taste tests.” Stay patient, keep that meat thermometer handy, and you’ll still end up with a golden, juicy turkey worthy of the holiday spotlight.

Here’s your quick math for Thanksgiving sanity: plan on about 13 minutes per pound for an unstuffed turkey at 375°F. If your bird’s stuffed, tack on a few extra minutes—around 15 minutes per pound—to make sure everything inside hits a safe temperature.

That said, we’re firmly on Team Unstuffed. To get the stuffing hot enough, you’d have to overcook the turkey—and no amount of gravy can rescue Mojave-dry meat. The smarter move? Bake your stuffing in a separate dish so both come out perfectly cooked and delicious.

When it comes to turkey, bigger isn’t better—it’s just heavier, slower, and harder to wrangle. If you’re feeding a crowd, go for two smaller birds (or one whole turkey plus a turkey breast) instead of one massive 20-pounder.

Two 10-pound turkeys will cook faster, more evenly, and stay way juicier than one giant bird that hogs your oven and tests your patience. Bonus: smaller turkeys are easier to carve, fit neatly on platters, and look just as impressive on the table. Sometimes, less really is more.

To check if the turkey is done, insert an instant-read thermometer into the thickest part of the thigh. The internal temperature should register 165°F and its juices should be clear, not pink.

Allow your turkey to rest for at least 25 minutes after cooking, then you can begin carving. Cover it loosely with foil to keep it hot.

No matter the size, shape, or stuffing status of your bird, the magic number is 375°F. It’s the sweet spot that gives you golden skin, juicy meat, and a stress-free roast every time. Use a meat thermometer (not that flimsy pop-up timer!) to make sure it hits 165°F inside, then let it rest before carving. Follow those rules, and you’ll serve a turkey so good even your pickiest relative will ask for seconds—no drama, no panic, just pure Thanksgiving glory.

Susan Choung

Recipe Editor

Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines and reality competition shows.