Should You Start a Turkey at 425 Degrees? The Ultimate Guide to Roasting the Perfect Bird

Roasting a turkey can be an intimidating task, especially if you’re tackling it for the first time. With so many recipes and techniques out there, it’s hard to know where to begin. One of the most common questions is whether you should start the turkey at a high temperature like 425°F before lowering to 350°F, or just roast it steadily at 350°F the whole time.

Both methods will result in a juicy, flavorful turkey, but starting it at a higher temp does have some advantages. In this article, we’ll explain the benefits of starting your turkey at 425°F, along with tips and timing so you can roast your best bird ever

Why Start a Turkey at 425 Degrees?

There are two main benefits to beginning your turkey at a higher roasting temperature

1. Crispy, Golden Skin

One of the best parts of roasted turkey is the crispy, seasoned skin Cooking at a high temp like 425°F for the first portion of roasting will help the skin get crispy and browned. Otherwise, roasting solely at 350°F may lead to softer, paler skin

Starting at 425°F essentially jumpstarts the browning process to get you on your way to that deliciously crispy skin.

2. Locks in Moisture

Beginning at a high temperature also helps lock in moisture. The initial 425°F blast firms up and coagulates the proteins on the outer surface of the turkey.

This seals in the juices and prevents them from escaping as it continues cooking at the lower temperature. The result is a turkey that’s crispy on the outside yet deliciously moist inside.

So by roasting at 425°F first, you get the best of both worlds: golden, flavorful skin plus a tender, juicy interior.

How Long to Roast a Turkey at 425 Degrees

A good rule of thumb is to roast the turkey at 425°F for the first 40-45 minutes, regardless of the size. This gives ample time for the skin to crisp and the proteins to seal before turning the oven down.

For example, if you have a 12 lb turkey, roast at 425°F for 45 minutes, then reduce to 350°F for the remainder of the estimated cook time, which is about 2 1/2 to 3 hours total.

Roasting at the higher temp for 45 minutes to start is sufficient; going longer risks drying out the delicate breast meat.

Should You Tent the Turkey?

Tenting the turkey with aluminum foil during the last 45-60 minutes of roasting is highly recommended. The foil tent reflects heat to allow the turkey to continue roasting evenly.

More importantly, it prevents the breast meat and skin from getting overdone or too brown. Since the breast cooks faster than the legs and thighs, tenting gives protection from the heat while the rest finishes cooking.

Tenting is useful whether you start at 425°F or roast solely at 350°F. Just be sure to tent for only the last portion of roasting time so the skin has ample time to get crispy and browned initially.

Should You Baste the Turkey?

Basting helps promote browning and adds flavor and moisture – so it’s highly recommended when roasting turkey.

Basting options include:

• Butter or olive oil – enhances browning and keeps meat moist

• Chicken or turkey stock – adds moisture and flavor

• Herb butter – imparts flavor

• Wine, apple cider, or fruit juices – provides acidity and moisture

Ideally, baste the turkey every 30 minutes while roasting. You can spoon pan juices over the turkey or brush with melted butter or other liquids.

Basting is key whether you start at 425°F or 350°F, as it keeps the turkey from drying out as it roasts. Just be sure to tent toward the end so basting doesn’t make the skin get too dark.

How Long Does it Take to Roast a Turkey?

The approximate roasting time depends on the size of your turkey:

• 8 to 12 lbs: 23⁄4 to 3 hours
• 12 to 14 lbs: 3 to 33⁄4 hours
• 14 to 18 lbs: 33⁄4 to 41⁄4 hours
• 18 to 20 lbs: 41⁄4 to 41⁄2 hours
• 20 to 24 lbs: 41⁄2 to 5 hours

Keep in mind these times are approximate. Always rely on a meat thermometer to gauge doneness instead of cooking time.

The best way to get an accurate roasting time is to calculate 13 minutes per pound. So for a 12 lb turkey, estimate roughly 12 x 13 = 156 minutes or 2 1/2 hours total cooking time.

If starting at 425°F, factor in that initial 45 minutes at the higher temp when estimating total time.

And remember that a stuffed turkey may need up to 30 more minutes since the stuffing acts as an insulator, increasing the overall roasting time.

Using a thermometer is key to prevent overcooking.

What Temperature Should Turkey Be When Done?

For optimal safety and doneness, turkey should reach an internal temperature of 165°F at the deepest part of the breast and thighs.

The thigh area needs to reach 165°F minimum even though the breast will hit that temp sooner. The legs and thighs contain more connective tissue and require a higher temperature to fully break down.

Let the turkey rest about 30 minutes before carving to allow the juices to redistribute. The internal temperature will rise about 10°F during resting.

For optimal juiciness and tenderness, do not let the turkey go over 170°F internal temperature after resting.

Cooking Turkey at Higher Temps

Some recipes call for roasting turkey at even higher initial temperatures like 450°F to 500°F before dropping the temp.

The benefit is undeniably crispy, deep golden skin. However, these aggressive high-heat methods do run a higher risk of drying out the delicate breast meat.

If going for a higher starting temp, watch the turkey very closely and tent the breast earlier on. For a fool-proof method, starting at 425°F then dropping to 350°F gets you the ideal balance of crispy skin and moist meat.

Turkey Roasting Tips

Follow these tips for the crispiest skin and juiciest meat when you roast your turkey:

• Pat the turkey dry before seasoning to help the skin get crispy.

• Rub butter or oil over the skin before roasting and when basting.

• Use a V-rack in a roasting pan to elevate the turkey for air flow.

• Tent the breast with foil during the last 45-60 minutes.

• Let the turkey rest for 30 minutes before carving.

• Check the internal temp in both the breast and thigh areas.

• Baste every 30 minutes for maximum moisture and flavor.

Get Your Best Bird Ever

Roasting turkey doesn’t have to be intimidating with these tips for high-heat roasting. Starting your turkey at 425°F ensures a beautifully browned, crispy skin and a moist, tender interior.

Be sure to baste during roasting, tent toward the end, and rely on your thermometer for perfect doneness. Follow this advice for your most mouthwatering turkey yet this holiday season. Let us know how your high-heat roasted turkey turns out!