Roasting a turkey can seem intimidating, especially trying to figure out the right roasting time and temperature for moist, flavorful meat. Cooking at 275 degrees Fahrenheit allows you to roast your turkey low and slow for the best, juiciest results. In this article, I’ll explain everything you need to know to perfectly roast your turkey at 275 degrees.
Why Cook a Turkey at 275 Degrees?
There are several advantages to roasting at a lower temperature like 275 degrees F rather than the more conventional 325 degrees F
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Moist, tender meat – The slow roasting gives the collagen in the meat time to break down into gelatin keeping it juicy. High heat can make the turkey dry and stringy.
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Better fat rendering – The lower temperature allows the fat to slowly baste the meat rather than just melting and running off.
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More even cooking – The turkey cooks gradually, preventing the outer areas from drying while the interior finishes.
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Improved browning – 275 degrees promotes better Maillard reactions for browned, flavorful skin without burning.
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Less smoking – You’ll get less smoke at 275 degrees compared to higher temperatures.
For the most moist, tender, evenly cooked turkey with great color and flavor, 275 degrees F is ideal. Now let’s discuss calculating the roasting time.
Calculating Roasting Time at 275 Degrees
The total roasting duration depends on two factors:
- Turkey size
- Stuffed vs. unstuffed
Here are general guidelines:
Unstuffed Turkey
For an unstuffed turkey, the timing is simple:
- Plan on cooking for 10 minutes per pound at 275 degrees F.
So for example:
- 8 lb turkey: 80 minutes
- 12 lb turkey: 120 minutes (2 hours)
- 15 lb turkey: 150 minutes (2.5 hours)
- 18 lb turkey: 180 minutes (3 hours)
An unstuffed 15 lb turkey will take around 2.5 hours at 275 degrees until the thighs reach 165 degrees F internally.
Stuffed Turkey
For a stuffed turkey, the roasting time increases since the stuffing adds mass to cook through. Use this guideline:
- Allow 15 minutes per pound for a stuffed turkey at 275 degrees F.
So a 15 lb stuffed turkey will require around 3.75 hours total (15 lb x 15 minutes per lb = 225 minutes).
Always use a meat thermometer to confirm the turkey reaches 165 degrees F in the thighs and stuffing before removing it.
Seasoning and Preparing the Turkey
To ensure delicious flavor, season both the cavity and outer skin:
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Inside the cavity, rub with salt, pepper, herbs like thyme or sage, and aromatics like onion, garlic or lemon.
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Loosen the skin from the breast and rub the meat underneath with butter/oil, salt and pepper.
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Truss the legs together so they cook evenly.
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Place breast-side up on a rack in a roasting pan and add broth, wine or water for moisture.
Maintaining Moisture
Use these tips to keep the turkey from drying out while roasting:
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Coat the skin with butter or oil pre-roasting for added moisture.
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Tent with foil after the first 1-2 hours to prevent excess moisture loss.
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Baste every 45-60 minutes with the pan juices using a baster.
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Keep the pan partially filled with liquid to create steam. Replenish as needed.
Following these simple guidelines for time, temperature, preparation and moisture will reward you with a perfect 275 degree roasted turkey, with deliciously tender and juicy meat. Let the savory aromas from your oven tempt your appetite as you celebrate the flavors of the season. Enjoy!
Frequently Asked Questions
How long does it take to cook a 12-pound turkey at 275 degrees?
A 12-pound unstuffed turkey will take about 2 hours to roast at 275 degrees F, or 10 minutes per pound. For a stuffed 12-pound turkey, allow 15 minutes per pound, so around 3 hours total. Always use a meat thermometer to confirm doneness.
Can you cook a turkey at a high temp then lower it?
Yes, you can start roasting at a high temp like 425°F for the first 45 minutes to brown the skin, then lower to 275°F for the remainder to finish cooking through without drying out. Baste periodically.
What if I’m short on time?
For a faster roast, increase the temperature to 325°F. Cook unstuffed turkeys 15 minutes per pound and stuffed turkeys 18 minutes per pound. Check temperature and tent with foil if browning too fast.
Should I cook stuffing inside the turkey or separately?
Cooking stuffing in the turkey increases roasting time. For food safety and doneness control, it’s best to roast the stuffing separately in a baking dish.
How can I maximize juiciness?
Brining or spatchcocking are great options. Brining before roasting infuses flavor and moisture. Spatchcocking (removing the backbone and flattening the bird) promotes even cooking.
What’s the best way to brown the skin?
Rub the skin with butter/oil and roast breast-side up. Once the turkey reaches the target internal temp, raise the oven heat to 425°F and roast for 15-30 minutes more to crisp and brown.
Can I roast a turkey from frozen?
Yes, figure about 50% more cooking time from frozen. Thaw first in the fridge for optimal flavor and texture.
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Turkey Talk: The Benefits of Roasting Turkey in Parts
Separating the dark meat from the white is the only way to nail the 20-degree temperature differential between properly cooked thighs and breasts. As a delicious added plus, separated legs can be slow-cooked to break down their connective tissue and provide a wonderfully silky mouthfeel.
As for the reasons to tie the breast into a cylindrical roast, look no further than Kenjis post on turkey-stuffed turkey from last year:
The butchery itself is actually pretty simple. Just remember to use a very sharp knife and to use your hands as much as possible.
After separating the appendages and deboning the breasts, I assemble the roast by stacking the breast halves on top of each other smooth-side-out, making sure the thin end of each half is aligned with the thick end of the other half. This guarantees relatively even thickness throughout its length. I wrap the cylinder back up in the skin and truss it with a series of half-hitch knots or. If thats not your bag, you can use several simple granny knots all along the length of the roast.
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.