Learn how to roast a turkey with all the tips and tricks you’ll need to make a turkey full of flavor for Thanksgiving or any holiday.
The holidays are fast approaching, which means it’s almost time to roast that centerpiece turkey. But what’s the best temperature for cooking your bird to juicy, golden brown perfection? Many home cooks have found that 375 degrees Fahrenheit is ideal for roasting a moist, flavorful turkey with crisp, beautifully browned skin.
In this article, we’ll explain why 375 degrees is the perfect roasting temperature provide step-by-step cooking instructions, and answer some frequently asked questions about cooking your turkey at 375 degrees. Let’s get started!
Why Cook Your Turkey at 375 Degrees?
Cooking at 375 degrees Fahrenheit offers multiple advantages when roasting a whole turkey:
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Faster cooking time At 375 degrees, your turkey will cook more quickly than lower roasting temperatures. This gets your bird safely cooked through and ready for carving sooner.
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Crispier skin: The higher heat helps achieve crisp, golden brown turkey skin with pleasing texture. Lower temperatures won’t brown the skin as nicely.
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Moist meat: 375 degrees effectively seals in turkey juices, keeping the meat nice and moist while cooking it through fully.
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Well-balanced results You get the best of both worlds—juicy meat and crispy skin—without going to an extreme temperature
Many turkey roasting recipes land on 375 degrees as the “just right” sweet spot between cooking the bird rapidly but also properly. It produces excellent results every time.
Step-by-Step Guide to Roasting Turkey at 375°F
Follow these simple steps for roasting turkey perfection at 375 degrees:
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Preheat your oven to 375°F. Make sure there are no racks directly above the turkey to allow proper air circulation.
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Prepare the turkey: Remove giblets, rinse it inside and out, and pat dry. Brine it if desired.
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Rub with oil or butter: Coat the skin all over to help crisping. Season generously with salt and pepper.
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Roast breast side up: Place turkey on a roasting rack in a pan. Tent loosely with foil to prevent overbrowning.
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Baste frequently: Every 30 minutes, baste the turkey with pan juices or broth. This adds moisture and flavor.
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Check temperature: After about 2 1/4 hours, check the breast and thigh temperature with a meat thermometer.
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Finish roasting: Once the breast reaches 160°F and thighs reach 175°F, remove turkey from the oven. Let rest 30 minutes before carving.
It’s that simple! Roasting at 375°F will reward you with a picture-perfect turkey. Now let’s tackle some frequently asked questions about this cooking method.
FAQs About Cooking Turkey at 375 Degrees
Can I stuff the turkey while roasting at 375 degrees?
Yes, you can stuff the turkey at this temperature, but the stuffing may require longer cooking time to reach a safe internal temperature of 165°F. Check it separately with a thermometer.
Should I tent the turkey with foil while cooking?
Tenting lightly with foil is recommended to prevent the breast or top of the turkey from overbrowning. Remove it for the last hour for crispy skin.
Is basting necessary at 375 degrees?
Basting helps keep the turkey moist and adds flavor. Baste every 30 minutes with the pan drippings.
Can I roast a frozen turkey at 375 degrees?
Do not roast a frozen turkey at 375°F, as it will cook unevenly. Always thaw it first in the fridge before roasting.
How long does it take to roast turkey at 375 degrees?
Plan for approximately 15 minutes per pound. A 12-14 lb turkey will take about 3 hours. Always rely on a meat thermometer for doneness.
Should I brine the turkey before roasting at 375°F?
Brining is highly recommended to make the meat extra juicy and flavorful. Brine for 12-24 hours before roasting.
Is 375°F too hot and will it dry out the turkey?
When monitored and not overcooked, 375°F will produce a moist, delicious turkey. The higher heat actually seals in more juices.
What size turkey is best for roasting at 375 degrees?
This temperature works well for all sizes from 10 to 20+ pounds. Just be sure to allow 15 minutes per pound for good results.
Get Ready for Turkey Perfection
As you can see, setting your oven to 375°F is a smart choice for roasting tender, flavorful holiday turkey with golden crispy skin. With proper basting, tenting, and use of a meat thermometer, you’ll achieve fantastic results at this temperature.
Try this method out for your next special occasion turkey dinner. Impress your guests with your perfectly cooked, juicy and delicious centerpiece bird. Happy roasting!
A Perfect Roast Turkey
We all know that turkey is THE classic dinner idea for holidays, especially Thanksgiving!
After years of making turkeys, we finally have it down to a science, and today we will be sharing all the best tips and tricks so you can have the PERFECT roast turkey recipe.
- Delicious. This Thanksgiving dinner idea is full of color and is juicy and flavorful!
- No Fail. We did all the hard work for you to make sure we share all the top tips and tricks to get the juice, tasty bird.
- Everyone will love you. Because turkey can often be considered difficult, you will look like the turkey pro making this recipe for your family.
PREP TIME: 20 minutes
BAKE TIME: 2 hours 40 minutes
- 1 turkey thawed – plan to serve each person 1-1½ pounds of turkey. For 10 people plan to serve a 10-15 pound turkey. If you are hosting a large crowd consider cooking two smaller turkeys.
- 5-6 stalks celery, chopped
- ½ onion chopped – yellow onion is a good choice
- 4-5 carrots peeled and chopped
- 2 cloves minced garlic peeled –How to Mince Garlic, or use 2 teaspoons of minced garlic from a jar
- 2-3 apples – cut them in half
- 2 cups chicken broth – or chicken stock
- 6 tablespoons butter – divided
- 3 tablespoons compound butter (such as Italian garlic butter)
- 1 cup molasses – use regular (original or mild) molasses
- 2 tablespoons Dijon mustard – or your favorite brown mustard
- 1 tablespoon garlic salt
- 3 teaspoons black pepper
- 2 teaspoons kosher salt
Move your turkey to the fridge in plenty of time to thaw.
- 4-11 lbs – Monday before Thanksgiving
- 12-15 lbs – Sunday before Thanksgiving
- 6-19 lbs – Saturday before Thanksgiving
- 20-24 lbs – Friday before Thanksgiving
How to roast a turkey
- PREP. Preheat oven to 425°F.
- VEGGIES. Chop 5-6 stalks celery, chop 4-5 peeled carrots, chop ½ onion & mince 2 cloves of garlic. Add ⅔ of the prepared vegetables to the bottom of the roasting pan.
- *Note: be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid
- TURKEY PREP. Prepare 1 turkey by removing the added items (neck, giblets, gravy packet) – no need to rinse the turkey – leave the tie on the legs – this helps keep it together (or use kitchen twine to tie them together if not tied).
- Place a roasting rack above the layer of vegetables and then place the turkey on the rack.
- FILL. Stuff the remaining ⅓ veggies inside the turkey cavity.
- Add one apple (cut in half), inside the turkey. Place the remaining apples (also cut in half) around the outside of the turkey.
- Cut the 6 tablespoons of butter into 1 tablespoon pats.
- Carefully lift the skin away from the meat & slide each pat of butter in between the skin & breast. Do your best to spread the butter pats out evenly. Add 2 cups chicken broth to the bottom of the pan.
- BRUSH. Melt your compound butter and brush over the entire turkey.
- COOK. Roast in the preheated oven, uncovered, for 30 minutes.
- Reduce heat to 375°F.
- Remove, baste, and tent foil over the turkey – return to oven.
- Continue roasting an additional 2-2½ hours depending on the size of your turkey (check label for exact cooking times per size), basting every 40-45 minutes.
- TEMPERATURE. Using a meat thermometer, check the temperature near the end. Once you reach a minimum of 165°F in the thickest part of the turkey, it’s time to add your glaze.
- PREP. In a small bowl whisk 1 cup of molasses, 2 tablespoons Dijon mustard, 1 tablespoon garlic salt, 3 teaspoons black pepper, and 2 teaspoons kosher salt.
- GLAZE. Brush the glaze over the turkey and return the uncovered turkey to the oven. Cook for an additional 15 minutes to crisp the skin.
- Remove and let rest 10-20 minutes before carving. Whether you prefer the turkey breast, thigh, drumsticks, or wings, you’ll enjoy every juicy piece!
**To enhance the flavor even more, you can also use a Turkey Brine.
2 hrs 40 mins
1 hr 15 mins
1 hr 5 mins
2 hrs 25 mins
3 hrs 45 mins
2 hrs 35 mins