Cooking a juicy, tender turkey with crispy skin can seem daunting, but it doesn’t have to be. The secret is using a low and slow roasting method at 250°F. This temperature allows the turkey to cook evenly all the way through without drying out.
Follow this complete guide to learn how long to cook a turkey at 250°F for perfect, foolproof results every time
Benefits of Roasting a Turkey at 250°F
There are several advantages to slow roasting a turkey at 250°F versus higher temperatures
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Prevents overcooking and drying out, especially the breast meat
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Allows fat to fully render for a juicy, tender texture
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Lets seasonings and flavors penetrate meat deeply
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Provides more even heat distribution from surface to center
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Gives you flexibility if turkey needs more time
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Reduces risk of burning pan juices for rich, delicious gravy
By cooking low and slow, you’ll get the most flavorful, moist and tender turkey possible.
How Long Per Pound at 250°F
The general guideline for roasting a turkey at 250°F is to allow 15-20 minutes per pound.
So for example, cooking times would be:
- 10 lb turkey: 2.5 – 3 hours
- 12 lb turkey: 3 – 3.5 hours
- 14 lb turkey: 3.5 – 4 hours
- 16 lb turkey: 4 – 4.5 hours
- 18 lb turkey: 4.5 – 5 hours
- 20 lb turkey: 5 – 6 hours
Calculate the minimum and maximum time based on the weight and your turkey will likely finish cooking somewhere in that window.
Always use a meat thermometer to confirm doneness rather than relying solely on time.
Step-by-Step Guide
Follow these simple steps for roasting turkey at 250°F:
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Thaw turkey completely in the refrigerator 1-2 days before cooking.
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Remove giblets from cavity. Rinse turkey inside and out with cool water and pat dry.
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Rub skin all over with softened butter or oil. Season cavity with salt, pepper, aromatics like onion, garlic, herbs.
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Place turkey breast-side up on a roasting rack in a pan. Add chopped vegetables like onion, carrots, celery to the pan.
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Roast turkey at 250°F, tenting loosely with foil to prevent over-browning.
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Check temperature after minimum cook time, calculating 15-20 mins per pound. Cook until breast is 165°F and thighs are 175°F.
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Let turkey rest 30 minutes before carving to allow juices to redistribute.
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Make gravy from the pan drippings.
Turkey Roasting Tips and Tricks
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Truss turkey legs and wings to keep shape. Use kitchen string or silicone bands.
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Baste turkey every 45 mins – 1 hour to add moisture and flavor.
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Add broth or water to the bottom of the pan to prevent drippings from burning.
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Layer aromatics like onions, garlic, citrus, and herbs under and inside turkey.
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Monitor temperature carefully and roast until thermometer reaches safe minimums.
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Tent turkey with foil if browning too quickly or skin gets very dark.
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Let turkey rest at least 30 minutes before slicing to retain juices.
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Carve turkey by cutting breast meat first, then leg and thigh joints.
Frequently Asked Questions
What size turkey is best to roast at 250°F?
All sizes of turkeys can be successfully roasted at 250°F as long as you calculate the cook time based on weight. Small turkeys under 12 lbs or large 20+ lb turkeys can be used.
Can I stuff my turkey when roasting at 250°F?
It’s not recommended to stuff a turkey roasted at 250°F since the stuffing might not reach a safe temperature. Cook stuffing separately to be safe.
How can I make sure my turkey doesn’t dry out?
Cooking at a low 250°F helps prevent drying out. Basting periodically and tenting with foil also helps retain moisture. Brining adds flavor and moisture.
Should I roast my turkey at 250° or 350°F?
Roasting at 250°F is ideal for the most tender, flavorful turkey. 350°F can cause the breast meat to cook too quickly and dry out before the dark meat is done.
Is it safe to eat turkey cooked to 250°F?
Turkey is safe at 250°F as long as it reaches the recommended safe minimum internal temperature of 165°F breast, 175°F thighs. Always use a meat thermometer.
How can I get crispy turkey skin at 250°F?
For crispy skin at 250°F, rub skin with oil/butter. After most of roasting, increase temp to 400°F or broil to crisp and brown the skin.
Get Perfectly Cooked Turkey at 250°F
Cooking a whole turkey using the slow roasting method at 250°F delivers incredibly moist, tender and delicious results every time.
Follow this complete guide for tips on thawing, prep, calculating cook times, monitoring temperature and more. Your holiday turkey will impress and satisfy the whole family!
The Best Thanksgiving Turkey Recipe Ever!
This recipe is extremely simple and the absolute best way to cook a turkey. Thats because
- cooking the perfect, juiciest, mouth-watering Thanksgiving turkey is as easy as popping it in the oven and walking away; and
- even better, you know with absolute certainty that your turkey will be incredibly tender, moist, and delicious! Its hands down, the best turkey you, your family, and guests have ever tasted!
The turkey is now the big hit at our house on Thanksgiving. Before, it was always the other great recipes on the table.
Thats because turkey is usually dry. And why is it so dry? Because I, like most people, overcooked it!
Now youll learn how to cook a perfect turkey using a slow cook method that will keep it super moist (yes, even the white meat) and incredibly delicious.
Seven Crucial First Steps for Cooking the Perfect Turkey
| Time Required to Thaw a Turkey | |
| 8 to 12 lbs. | 2 to 3 Days |
| 13 to 16 lbs. | 3 to 4 Days |
| 17 to 20 lbs. | 4 to 5 Days |
| 21 to 24 lbs. | 5 to 6 Days |
Its absolutely critical that the turkey is completely thawed to be successful using a low-temperature, slow-bake recipe. Heres a helpful link that will show you how to be certain that your turkey is totally thawed. This website also has ways to cook a partially frozen turkey. Its good to have a backup plan.
DO NOT USE MY SLOW COOK RECIPE IF YOUR TURKEY IS STILL FROZEN!