Roasting a turkey can seem daunting, but it doesn’t have to be with the right technique. Many recipes call for roasting the turkey at a high temperature – often 350°F or above. However, the best way to end up with a moist, tender and perfectly cooked turkey is to roast it low and slow at 275°F. Here’s everything you need to know about how long to roast a turkey at 275 degrees.
Why Roast a Turkey at 275 Degrees?
Roasting the turkey at a lower temperature like 275°F offers several advantages
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It allows the meat to cook gently all the way through without drying out. High heat often leads to overcooking on the outside while the inside is underdone
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It gives you a nice brown exterior and crispy skin. While it takes longer, the lower heat crisps up the skin better than high heat which can make it rubbery.
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It cooks the meat more evenly so you don’t end up with dry breast meat and undercooked thighs.
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It renders out more of the fat underneath the skin, self-basting the turkey as it cooks for added moisture and flavor.
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It gives you a wider window of doneness before overcooking. Once the turkey is done, it will stay moist for a while longer at the lower temperature.
How Long Does it Take to Roast a Turkey at 275°F?
The general rule of thumb for roasting a turkey at 275°F is to allow 15-20 minutes per pound.
So for example, a 12 lb turkey will take approximately 3-4 hours to roast in a 275°F oven.
Here are some more estimates based on turkey size:
- 8 lb turkey: 2 – 2 1/2 hours
- 10 lb turkey: 2 1/2 – 3 hours
- 12 lb turkey: 3 – 4 hours
- 14 lb turkey: 3 1/2 – 4 1/2 hours
- 16 lb turkey: 4 – 5 hours
- 18 lb turkey: 4 1/2 – 6 hours
- 20 lb turkey: 5 – 6 1/2 hours
These roasting times are for an unstuffed turkey. A stuffed turkey will take longer since the stuffing needs to reach a safe temperature as well.
If roasting a stuffed turkey at 275°F, increase the cooking time by about 30 minutes. Also use a meat thermometer to confirm the stuffing reaches 165°F.
How to Roast a Turkey Perfectly at 275°F
Follow these simple steps for roasting a tender, juicy turkey at 275°F every time:
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Thaw the Turkey Completely – Give yourself at least 2 days to thaw the turkey in the fridge. This allows the meat to thaw gradually for the best texture.
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Dry the Skin – Pat the turkey dry inside and out with paper towels. Let it sit uncovered in the fridge for 8-12 hours so the skin fully dries out. This helps it get deliciously crispy in the oven.
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Season Generously – Coat the skin liberally with softened butter or oil and sprinkle with salt, pepper and any other desired seasonings. Get seasoning under the skin too for added flavor.
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Use a Rack – Place turkey on a rack in a roasting pan to allow air circulation all around for even cooking.
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Cook Slow at 275°F – Roast the turkey uncovered at 275°F, allowing about 15-20 minutes per pound. No need to tent with foil.
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Baste Occasionally – Baste the turkey every 45-60 minutes with the pan juices to keep the skin from drying out.
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Check Temperature – Start checking the temp about 2 hours in, inserting the thermometer into the thickest part of the thigh without touching bone. It’s done at 165°F.
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Let Rest – Before carving, let the turkey rest for 30 minutes to allow the juices to reabsorb for maximum moisture and flavor.
Helpful Tips for Roasting Turkey at 275°F
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Brining the turkey before roasting helps keep it super moist when cooking low and slow. Make a simple saltwater brine.
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Rubbing butter or oil under the skin as well as on top gives you the crispiest skin possible.
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Use a meat thermometer for accuracy since turkey size varies. Don’t rely solely on the roasting time per pound.
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Add aromatic veggies like onion, carrots and garlic to the roasting pan for extra flavor.
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Make pan gravy with the drippings after roasting for the perfect turkey dinner.
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Let the roasted turkey rest at room temp up to 2 hours before reheating for service if needed.
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Slice the breast meat and carve the thighs and legs to make serving easier.
Roasting your turkey low and slow at 275°F might take a bit more time, but the rewards of a tender, juicy turkey with crispy skin are well worth the wait. Try it this year for your best turkey yet!
Roast Turkey in Parts Recipe
- 1 whole turkey, 10 to 15 pounds (4.5 to 6.8kg)
- Kosher salt and freshly ground black pepper
- 1 large onion, peeled and roughly chopped (about 2 cups)
- 1 large carrot, peeled and roughly chopped (about 1 cup)
- 2 large ribs celery, roughly chopped (about 1 cup)
- 2 medium cloves garlic, peeled and smashed
- 2 bay leaves
- 12 whole black peppercorns
- 1 quart (900ml) homemade or store-bought low-sodium chicken stock, divided
- 2 tablespoons (30ml) vegetable oil
- 3 tablespoons (45g) unsalted butter
- 3 tablespoons flour
- 1/4 teaspoon marmite
- 1 teaspoon (5ml) soy sauce
- Using a sharp knife, remove legs from turkey and set aside. Using a large cleaver or heavy chefs knife, cut backbone and carcass away from the turkey breast. Separate turkey wings from breast. Chop backbone and carcass into rough pieces with the cleaver. Season liberally with salt and pepper. For best results, transfer turkey parts to a wire rack set in a rimmed baking sheet and let rest, uncovered, overnight in refrigerator (see notes).
- Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C). Spread onions, carrots, celery, garlic, bay leaves, and black peppercorns evenly across a rimmed baking sheet. Pour 1 cup (240ml) stock into baking sheet; reserve remaining stock. Place a wire rack on top of the baking sheet. (It may rest directly on top of vegetables—this is okay.) Set aside. Place turkey on top of rack on top of vegetables, trying to leave a little space between the turkey pieces.
- Roast turkey until an instant-read thermometer inserted into the center of a breast piece registers 150°F (66°C), 2 to 3 hours total. Remove breast and set aside. Continue roasting legs until an instant-read thermometer registers 170°F (77°C) when inserted into leg, about 30 minutes longer. (Depending on the pieces arrangement, the legs might finish at the same time as the breasts.) The turkey pieces will not be browned. Set aside at room temperature for at least 30 minutes and up to 2 hours. Set a fine-mesh strainer over a large bowl. Strain vegetables from tray. Reserve liquid and discard vegetables.
- While Turkey Is Roasting, Make the Gravy: Roughly chop carcass and neck into 1-inch chunks. Heat vegetable oil in a large saucepan or Dutch oven over high heat until just beginning to smoke. Add turkey carcass and cook, stirring frequently, until well browned on all surfaces, about 10 minutes. Add remaining stock. Add water until turkey pieces are barely covered. Bring to a boil, reduce to a simmer, and allow to simmer while turkey roasts.
- While turkey is resting, pour stock through the same strainer and add to reserved stock from strained vegetables. Discard solids. If desired, cut giblets into 1/4-inch pieces. Heat butter in a medium saucepan over medium-high heat until melted. Add giblets and cook, stirring frequently, until lightly browned, about 2 minutes. Add flour and cook, stirring constantly, until flour is light blond in color. Slowly whisk in reserved stock, Marmite, and soy sauce. Bring to a boil, then reduce to a simmer. Cook until desired consistency is reached, about 10 minutes. Season to taste with salt and pepper.
- 30 Minutes Before Serving Turkey: Preheat oven to 500°F (260°C). Place turkey in oven and cook until crisp and browned, turning breast once during cooking. Serve immediately with gravy.
Cooking Temperatures for Juicy, Evenly Cooked Meat and Crispy Skin
The easiest way to cook the bird is to roast all of the pieces in a 275°F oven on a couple of rimmed baking sheets fitted with a rack. Pull out the breast when it reaches 145°F (tent it with foil to keep it warm) and the legs/wings when they hit 165°F. After that, crank the oven back up to 500°F, and about 15 minutes before youre ready to serve, bang everything back inside to crisp up the exterior skin (or you can sear the breast piece in hot butter in a skillet). All told, roasting should take less than 2 hours for a 12 to 15 pound bird, which is significant savings over a traditional roast turkey. Carve the bird, and serve.
When you take your first bite of juicy, evenly cooked meat, I think youll agree its well worth the extra effort of butchery. Well, unless the Swedish Chef is on. Priorities, people.
How long to cook a 14 lb turkey at 275 degrees?
FAQ
How long does it take to cook a turkey at 275 degrees?
Cover the whole pan, tenting the bird, with heavy-duty foil so that it’s well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.)
Is it better to cook a turkey at 275 or 350?
To produce a tender and juicy smoked turkey, you’ll need to maintain a temperature between 225°F and 275°F (with an ideal temperature being 250°F) for 5 to 6 …Nov 3, 2023
Is it safe to cook a turkey at 250 degrees overnight?
In summary, while it is technically possible to cook a turkey at 250°F overnight, it is not recommended due to food safety risks. It’s safer to cook it at a higher temperature or use a different method.
Is it better to roast a turkey at a lower temperature?
“A low temperature will cook the meat very nicely inside and keep it juicy without drying it but you want to high temperature at some point whether it’s at …Nov 22, 2022
What temperature should a Turkey be roasted at?
Cooking your bird at the right temperature and for the proper duration ensures tender, juicy meat. When roasted at 275 degrees Fahrenheit, you can expect moist, flavorful results. In this article, we’ll go over everything you need to know to roast your turkey perfectly at 275 degrees. Why Roast at 275 Degrees?
Can you cook a Turkey at 275 degrees?
Yes, it is safe to cook a turkey at 275 degrees as long as you ensure that the internal temperature reaches 165 degrees Fahrenheit. Cooking at a lower temperature for a longer time yields a delicious and tender turkey. Can I use a roasting bag to cook the turkey at 275 degrees? Yes, you can use a roasting bag to cook the turkey at 275 degrees.
How long does it take to cook a 15 pound turkey?
The general rule of thumb for roasting a turkey at 275 degrees is to allow for 20-25 minutes per pound. This means that a 15-pound turkey will take approximately 5-6 hours to roast to perfection at 275 degrees. Do you like this article? While cooking a turkey at 275 degrees will require a longer cooking time, the end result is worth the wait.
How long do you Bast a Turkey at 275?
Basting the turkey every 30 minutes is recommended while roasting at 275 degrees. This helps to keep the turkey moist and adds flavor to the skin. At what temperature is the turkey done? The turkey is done when the internal temperature of the thickest part of the turkey (usually the thigh) reaches 165 degrees Fahrenheit.
How long to cook a Turkey at 275f?
The cooking time for a turkey at 275F will vary depending on the size of the turkey. A general rule of thumb is to cook a turkey for 15 minutes per pound at 275F. However, it is important to check the internal temperature of the turkey to ensure that it is cooked through. The internal temperature of a turkey should reach 165F when cooked at 275F.
Can you cook a stuffed turkey at 275 degrees?
It is not recommended to cook a stuffed turkey at 275 degrees, as the low temperature may not be sufficient to cook the stuffing to a safe temperature. It’s best to cook the stuffing separately. What are some flavoring options for roasting a turkey at 275 degrees?