How Long to Cook a Turkey at High Altitude

Cooking the perfect turkey is a challenge no matter where you live, but attempting to roast this bird at a high altitude requires some special considerations. At elevations above 3,000 feet, the decreased oxygen and air pressure impacts cooking times and methods. Understanding how to adjust for your altitude is the key to serving up tender, juicy turkey on your table.

How Altitude Affects Cooking

As elevation increases, atmospheric pressure drops, reducing the boiling point of water. At sea level, water boils at 212°F. But for every 500 feet gain in elevation, the boiling point lowers by about 1°F. So at 5,000 feet, water boils around 203°F rather than 212°F.

Since liquids boil at lower temps at higher altitudes, this means water evaporates faster during cooking. Foods cooked in boiling water or steam, like vegetables and rice, take longer to become tender at altitude because the cooking liquid isn’t reaching as high of a temperature

Roasting and grilling are impacted too. With the lower boiling point moisture evaporates quicker from the surface of meats before the interior finishes cooking. The result can be overcooked dried out meat.

Why Turkeys Dry Out at Altitude

When roasting a turkey at a high altitude, the bird is prone to drying out for a few reasons:

• Oven temperatures may run hotter than the set point due to inaccurate thermostats that don’t adjust for altitude.

• The turkey cooks faster than expected as the hotter, drier air penetrates the meat quicker.

• The turkey skin dries out rapidly in the arid oven air before the interior is fully cooked.

• Overcooking leads to a dried out bird as it continues cooking after reaching safe temperature.

Adjusting Time and Temperatures

To allow for altitude’s effects on cooking, roasting a turkey at higher elevations requires adjusting both cooking times and oven temperature. Here are some tips:

• Use an oven thermometer to check the real temperature, and adjust the oven setting as needed.

• Roast the turkey at a lower oven temp, around 300°F to 325°F rather than 350°F.

• Extend the estimated cooking time by 5-10 minutes per pound for every 1,000 feet above sea level.

• Calculate increased time based on altitude. At 5,000 feet, increase total time by 25-50%.

• Shield the breast and thighs with foil to reduce drying before fully cooked. Remove foil 30-60 minutes before finished to brown the skin.

• Baste the turkey every 30 minutes to regulate the temperature and add moisture to the skin.

Turkey Roasting Times for High Altitudes

Here are some estimates for roasting an unstuffed turkey at 325°F based on altitude:

• Less than 3,000 feet: Follow recipe time or package guidelines.

• 3,000 to 4,000 feet: Add 5 minutes per pound of turkey.

• 4,000 to 5,000 feet: Add 7 minutes per pound.

• 5,000 to 6,000 feet: Add 9 minutes per pound.

• 6,000 to 7,000 feet: Add 11 minutes per pound.

• 7,000+ feet: Add 15 minutes per pound.

So a 12-pound turkey at 5,000 feet will need about 3 hours 15 minutes total roasting time, adding 12 * 15 minutes = 180 extra minutes.

Always rely on a meat thermometer to confirm the turkey reaches 165°F at the thickest part of the thigh before removing from the oven. If it finishes early, tent with foil and let rest to allow carryover cooking without overcooking.

With some simple modifications to time and temp, you can enjoy perfectly cooked turkey, even at high altitudes. Just account for your elevation, stay vigilant with a thermometer, and your holiday guests will be delighted with a juicy, tender bird.

Cooking a Turkey at High Altitude

Cooking a turkey comes with its own set of challenges, but preparing the bird at a high altitude adds another layer of difficulty. The decreased air pressure and oxygen at elevations over 3,000 feet impacts the way the turkey cooks. To serve up a moist, delicious turkey at your high-altitude home, here are some tips to follow:

• Thaw the turkey completely – Allowing ample time for the turkey to thaw ensures it will cook evenly. Give it 24 hours in the fridge per 4-5 lbs.

• Brine the turkey – A saltwater brine adds moisture and seasoning. Brine for 12-24 hours before roasting.

• Cook at lower heat – Roast the turkey at 300-325 ̊F rather than 350 ̊F to prevent drying out.

• Use a meat thermometer – This gives an accurate read on when turkey reaches the safe 165 ̊F internal temperature.

• Calculate added time – Increase cook time by 5-10 mins per lb for each 1,000 ft above sea level.

• Shield the breast – Tenting foil over the breast halves prevents them from overcooking.

• Baste frequently – Basting the turkey adds moisture to the skin and regulates temps.

With a few simple adjustments, you can serve a perfectly cooked turkey even at altitudes of 5,000 feet and higher. Just be sure to account for your elevation by tweaking cooking times and temps accordingly.

Frequently Asked Questions

How much time should be added per pound when cooking a turkey at high altitude?

For every 1,000 feet above sea level, add 5-10 extra minutes per pound to the recommended cooking time.

What oven temperature should be used for cooking a turkey at high altitude?

Cook the turkey at a lower oven temperature of 300-325°F rather than 350°F to prevent the bird from drying out.

Should the turkey be brined before roasting at high altitude?

Yes, brining is highly recommended. The saltwater brine helps keep the turkey moist and well seasoned.

What is the minimum internal temperature for a turkey cooked at high altitude?

The safe minimum internal temperature for turkey when tested in the thickest part of the thigh is 165°F.

How often should the turkey be basted during roasting at high altitude?

Baste the turkey every 30 minutes to help regulate the temperature and prevent the skin from drying out.