How Long to Cook a Turkey at 250 Degrees for Moist, Tender Results

Cooking a whole turkey can seem intimidating, but roasting the bird slowly at a gentle 250 degrees F delivers juicy, tender perfection every time While oven roasting at 350 or 400 degrees is common, the lower 250 degree temp provides some major advantages when roasting turkey

At 250 degrees F the turkey cooks slowly and evenly all the way through. The white and dark meat come out incredibly moist and tender without getting dried out. The collagen has time to fully break down making the meat wonderfully succulent.

But how long does it actually take to roast a turkey at 250 degrees? Read on for tips on cook times, prep, temperature monitoring and more when using this flavor-enhancing roasting method

Cook Time Depends on Turkey Size

The total time needed to cook a turkey at 250°F depends on the size and weight of your bird. Use these estimates as a guide:

• 8-12 lbs: 3-5 hours
• 12-16 lbs: 5-8 hours
• 16-20 lbs: 8-12 hours

The general rule of thumb is 30 minutes per pound for an unstuffed turkey. Stuffing the cavity adds 30-60 minutes more.

For example, a 12 pound turkey will take about 6 hours at 250°F. While a 20 pound bird may need 10-12 hours to finish roasting fully.

Larger birds over 18 pounds become less practical for the 250 degree method. You may want to use 300-325°F for big turkeys to avoid excessively long cook times.

Monitor internal temperature and allow ample resting time regardless of roast temp.

Benefits of Low and Slow Roasting

Cooking the turkey slowly at a gentle 250°F provides some excellent benefits:

• Juicier white and dark meat
• Even heat distribution
• Collagen breakdown for tenderness
• Hard to overcook or dry out
• Flexibility if turkey needs more time
• Richer, unburned pan drippings for gravy

The lower roast temp gives you less room for error. Once the turkey reaches optimal internal temp, remove it even if the estimated cook time hasn’t fully elapsed.

Step-by-Step Roasting Method

Follow these simple steps for roasting turkey beautifully at 250°F:

1. Thaw – Completely thaw turkey 1-2 days in fridge. Do not roast frozen.
2. Prep – Remove giblets, rinse turkey, pat dry. Rub skin with oil or butter.
3. Season – Generously season all over inside and out with salt and pepper.
4. Stuff – Lightly stuff cavity with onions, herbs, citrus if desired.
5. Position – Place breast up on a rack in roasting pan, tent with foil.
6. Roast – Cook at 250°F allowing 30 minutes per pound, plus time if stuffed.
7. Check – Monitor temperature early and often until breast hits 165°F.
8. Rest – Let turkey rest 30 minutes before carving for juicy meat.

Vital Temperature Guidelines

• Always use a food thermometer to determine doneness, not just cook time.
• Turkey breast should reach 165°F minimum, while thighs need 175°F.
• If breast hits 165° early, continue roasting until thighs hit 175°F.
• Let turkey rest 30 minutes, the temp will rise another 5-10 degrees.

Following these temperature guidelines ensures you safely cook the turkey without any dry, overcooked meat. Letting the bird rest afterwards allows the juices to redistribute evenly.

Alternate Roasting Temperatures

While 250°F is ideal for keeping turkey moist, you can use alternate oven temps:

• 300-325°F for medium sized birds 12-18 lbs.
• 350-375°F for birds under 12 lbs to avoid prolonged cook times.

The higher the temperature, the greater risk of drying out the breast meat. Use foil to tent and adding broth or water to the roasting pan can help maintain moisture if opting for a hotter oven.

Add Flavor with Aromatics

Add onions, garlic, citrus, and fresh herbs inside the turkey cavity and roasting pan to infuse amazing flavor into the meat. Try:

• Onion quarters
• Garlic cloves
• Lemon/orange slices
• Fresh rosemary, thyme, sage
• Apple chunks or slices

Baste the turkey with the pan juices every hour for added moisture and flavor.

Roast Turkey Confidently at 250°F

From proper thawing and seasoning to monitoring temperature, roasting turkey slowly at 250°F delivers ideal results. The lower temperature keeps the delicate meat incredibly moist and tender.

While cook times take longer, the rewards of added moisture and flavor are well worth the extra roasting time. Just be sure to factor in sufficient hours based on the size of your Thanksgiving or holiday bird.