Roasting a turkey can be tricky enough at sea level But attempt to cook the bird at a high altitude location above 3,000 feet, and the task becomes even more difficult
The decreased air pressure and lower oxygen levels at higher elevations cause unique challenges for high altitude turkey roasting. Fortunately, with the right techniques and equipment, you can absolutely achieve a moist juicy, evenly cooked turkey despite the altitude obstacles.
In this complete guide, I’ll explain the science behind high altitude roasting challenges I’ll also share actionable tips to help you conquer your high altitude turkey roast and serve up the perfect holiday bird
Why High Altitudes Make Roasting Turkeys Trickier
There are two main scientific factors that make high altitude turkey cooking more difficult:
Lower Air Pressure
The decreased air pressure at elevations over 3,000 feet allows moisture to evaporate more quickly from cooking foods like roasting turkeys. This accelerated moisture loss causes poultry to dry out faster when roasted at altitude.
Lower Boiling Point
Higher elevations also lower the boiling point of water. In Denver, for example, water boils around 194°F compared to 212°F at sea level. This significantly lower boiling point makes it harder to properly cook a turkey and achieve a safe 165°F internal temperature.
Because of these issues, birds roasted in high altitude ovens tend to overcook and dry out on the exterior before the insides are fully done. Finding the ideal balance for evenly cooked meat takes special adjustments.
Helpful Gear for High Altitude Roasting
Having the proper roasting tools can greatly improve your chances of high altitude turkey success:
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Oven Thermometer – Accurately monitors oven temperature which may vary at altitude.
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Roasting Pan – Choose a heavy pan to retain heat. Use a rack for air circulation.
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Meat Thermometer – Monitors internal temp instead of cooking times.
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Baster – Basting the turkey with broth helps keep it moisturized.
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Aluminum Foil – Prevents over-browning and drying out.
Tips and Techniques for Perfect High Altitude Turkeys
With the right techniques, you can absolutely roast a moist, delicious turkey at over 3,000 feet:
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Brine or dry brine the turkey to infuse it with moisture and seasoning.
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Roast at 325°F to prevent the exterior from overcooking.
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Monitor temperature rather than cooking time.
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Baste frequently with broth to impart moisture.
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Tent breast and drumsticks with foil if browning too quickly.
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Let rest 30 minutes before carving to redistribute juices.
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Make gravy from the drippings to keep carved meat juicy.
Step-by-Step Method for High Altitude Roasting
Follow these straightforward steps for roasting turkey above 3,000 feet:
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Rinse turkey and pat dry. Dry brine by rubbing with salt. Refrigerate 8-24 hrs.
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Place turkey on a V-rack in a heavy roasting pan. Add 1 cup broth.
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Roast at 325°F, basting every 30 minutes until 165°F in thighs.
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Tent breast and drumsticks with foil if browning fast.
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Let rest 30 minutes before carving. Make gravy from drippings.
Frequently Asked Questions
How long does turkey take at high altitude?
Above 5,000 feet, allow 10 extra minutes per pound compared to sea level. For example, a 12 lb turkey may take 4 hours instead of 3 at sea level.
What if my turkey is still pink inside?
Use a meat thermometer to check internal temp rather than color. Turkey is safe at 165°F even if still pink.
Should I change oven temperature for high altitude?
Keep oven at 325°F but monitor temperature with an oven thermometer. Increase roasting time as needed.
Can I stuff my high altitude turkey?
Yes, though the stuffing may take slightly longer to reach a safe 165°F. Check temperature in multiple spots.
Should I brine or dry brine?
Both brining methods help turkey retain moisture. Dry brining is mess-free. Brining ensures thorough seasoning.
Conquer Your High Altitude Roast
While roasted turkeys at high altitude present some unique challenges, with smart strategies you can absolutely achieve delicious results above 3,000 feet. Use these tips for a moist, tender, perfect holiday bird even at elevation.
Tender and juicy what you’re after? Slow-cooking this way allows for maximum juicy flavor.
Roasting Turkey
Turkey Roasting Timetable — Always use a meat thermometer to check for doneness. Bone-in turkey is fully cooked when the meat thermometer reads 180˚F in the deepest part of the thigh, not touching the bone. Boneless or ground turkey is fully cooked when it reaches an internal temperature of 165˚F.
| WHOLE TURKEY WEIGHT | UNSTUFFED — APPROXIMATE TIME AT 325°F | STUFFED — APPROXIMATE TIME AT 325°F |
| 8 – 12 lbs. | 2 3/4 – 3 hours | 3 – 3 1/2 hours |
| 12 – 14 lbs. | 3 – 3 3/4 hours | 3 1/2 – 4 hours |
| 14 – 18 lbs. | 3 3/4 – 4 1/4 hours | 4 – 4 1/4 hours |
| 18 – 20 lbs. | 4 1/4 – 4 1/2 hours | 4 1/4 – 4 3/4 hours |
| 20 – 24 lbs. | 4 1/2 – 5 hours | 4 3/4 – 5 1/4 hours |
| TURKEY PART | WEIGHT | APPROXIMATE TIME AT 325° |
| Whole Breasts | 4 – 6 lbs. | 1 1/2 – 2 1/4 hours |
| Whole Breasts | 6 – 8 lbs. | 2 1/2 – 3 1/4 hours |
| Breast Halves | 4 lbs. | 1 1/2 – 1 3/4 hours |
| Drumsticks | 3 lbs. | 1 1/2 – 1 3/4 hours |
| Thighs | 4 lbs. | 1 1/2 – 1 3/4 hours |
| Wings | 4 lbs. | 1 1/4 – 1 1/2 hours |
Roasting Chicken/Hen, Fresh
Turkey Roasting Timetable — Always use a meat thermometer to check for doneness. Bone-in chicken is fully cooked when the meat thermometer reads 180˚F in the deepest part of the thigh, not touching the bone. Boneless or ground chicken is fully cooked when it reaches an internal temperature of 165˚F.
| WHOLE HEN WEIGHT | UNSTUFFED — APPROXIMATE TIME AT 325°F |
| 5 – 9 lbs. | 2 1/4 – 3 hours |
| 9 – 11 lbs. | 3 – 3 1/2 hours |
| 11 – 15 lbs. | 3 1/2 – 4 hours |
At altitudes of 5,000+ feet, add approximately 5 – 10 minutes per pound to recommended “Turkey Roasting Timetable at 325°F.”