how long to cook a turkey at 350 degrees

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Cooking a turkey at 350 degrees is a great way to ensure that your bird is both flavorful and cooked through. The key to success with this method is knowing just how long to cook the turkey. Generally speaking, you should cook a turkey at 350 degrees for about 20 minutes per pound. When the internal temperature of the bird reaches 165 degrees, it’s safe to remove it from the oven.The length of time required to cook a turkey at 350 degrees Fahrenheit depends on the size of the bird. A general rule of thumb is to roast the turkey for 15 minutes per pound. For example, if you are roasting an 8-pound turkey, it should take about 2 hours to cook at 350 degrees Fahrenheit. However, always use a meat thermometer to ensure the internal temperature of the turkey is 165 degrees Fahrenheit before serving.

Thawing the Turkey

The first step in preparing a turkey is thawing it. Place your turkey in the refrigerator 24 hours before you plan to cook it. This allows the turkey to slowly thaw, ensuring that it will be cooked properly and evenly. It is important to not leave the turkey out at room temperature as this can lead to food poisoning. Once fully thawed, remove any giblets or neck from inside the cavity of the turkey and discard them. Rinse the turkey with cool water and pat dry with paper towels before roasting.

Stuffing the Turkey

If desired, you can stuff your turkey with a mixture of vegetables, herbs, and spices before roasting. Make sure that any stuffing used is cold before placing it inside the cavity of the bird. Once stuffed, truss the legs together using kitchen twine so that they stay together during cooking. You may also choose to spread butter or oil on top of the skin for added flavor and a golden brown finish.

Roasting the Turkey

Preheat your oven to 325°F (165°C). Place your turkey on a roasting rack inside a large roasting pan and add 1-2 cups of chicken broth or water to the bottom of the pan. This will help keep your turkey moist while cooking. Place in preheated oven and cook for about 15 minutes per pound or until an instant-read thermometer reads 165°F (75°C) when inserted into thickest part of thigh (not touching bone). Baste every hour if desired.

Resting and Carving

Once finished cooking, remove from oven and let rest for 20 minutes before carving. This allows time for juices to redistribute throughout bird, resulting in juicier slices when served. When ready to carve, use a sharp knife and slice along breastbone down both sides, then remove wings and legs separately. Serve slices on warm plates with favorite accompaniments such as gravy or cranberry sauce!


Temperature is an important factor that affects the rate of most chemical reactions. It can have a significant impact on the speed at which these reactions take place and can even affect the products that are formed in some cases. Temperature is also important for maintaining an ideal environment for living organisms, as different species may require different temperatures to survive. In general, high temperatures can cause proteins to denature, which can lead to cell death, while low temperatures can cause them to clump and become inactive.


Time is another important factor that affects the rate of chemical reactions. The longer a reaction takes place, the more products will be formed. This is because more reactant molecules will have time to interact and form products over a longer period of time. Time also affects how quickly a reaction reaches its equilibrium point, which is when the concentrations of all reactants and products remain constant. Additionally, some complex reactions require catalysts or other specific conditions in order to occur in a reasonable amount of time.

The combination of temperature and time can be used to control the rate of chemical reactions. For example, an increase in temperature usually accelerates a reaction while a decrease in temperature slows it down. Similarly, increasing the amount of time available for a reaction will increase its rate while decreasing the allotted time will decrease its rate. By controlling both temperature and time, chemists are able to optimize their experiments and ensure that they get reliable results every time.


Basting is a cooking technique that helps to keep meats and other foods moist during the cooking process. Basting is typically done by using a pastry brush to apply melted butter, juices, or other fats over the surface of meats or vegetables. This serves to add flavor and moisture to the food, as well as help it brown more evenly. Basting also helps keep the food from drying out during cooking. When grilling or roasting, basting can be done every few minutes to ensure even cooking and maximum moisture retention. It is important not to baste too often, however, as this can cause the food to become soggy. Additionally, it is essential that any utensils used for basting be kept clean in order to avoid cross-contamination.

Basting can also be used with breads and other baked goods. Sweet glazes such as honey or syrup are often brushed onto breads before baking in order to give them a glossy finish and added sweetness. Pies and tarts can also benefit from basting with egg whites or cream before being placed in the oven; this will keep their crusts from becoming too dark during baking. In addition to sweet glazes, savory sauces such as herb-infused oils and tomato-based mixtures can also be used when basting foods prior to cooking.

Knowing When the Turkey is Done

Cooking a turkey to perfection can be tricky, but knowing when it’s done is one of the most important steps in creating a delicious holiday meal. Fortunately, there are some simple ways to know when your turkey is cooked through and ready to serve.

The most reliable way to determine if your turkey is done is by checking the internal temperature with a meat thermometer. The USDA recommends cooking turkey until it reaches an internal temperature of 165°F in the thigh and breast area. Insert the thermometer into the thickest part of the thigh, being careful not to touch any bones. If you don’t have a thermometer available, you can also check for doneness by piercing with a fork or knife near the thigh joint and then looking at its juices. If they run clear, you can assume that your turkey is cooked through.

Another sign that your turkey is done cooking is when its skin turns golden brown and looks crisp and dry. You should also notice that the legs begin to move easily when you wiggle them. Finally, if you are roasting a stuffed bird, make sure that all stuffing has reached an internal temperature of 165°F as well before serving.

Knowing when your turkey is done can be tricky, but following these simple guidelines will help ensure that your holiday meal will turn out perfectly every time!

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Checking Internal Temperature of the Turkey

It is important to check the internal temperature of your turkey before serving. The safe internal temperature for cooked poultry is 165° F (74° C). To ensure that your turkey is cooked safely, use a food thermometer to check the internal temperature in several places. Insert the thermometer into the thickest part of the thigh, near the breast, and in any stuffing that may have been included. Make sure you avoid touching bone when taking the temperature. If any area reads lower than 165° F (74° C), return it to the oven and continue cooking until it reaches a safe internal temperature.

When using an instant-read thermometer, insert it into the thickest part of the thigh without touching bone. An instant-read thermometer will provide an accurate reading within 10 seconds or less. If you do not have an instant-read thermometer, you can use a digital food thermometer with a probe. Insert it into several areas of the turkey and leave it in while cooking. The digital display will tell you when your turkey has reached a safe internal temperature of 165° F (74° C).

Finally, if you want to make sure your turkey is cooked evenly throughout, take readings from several locations on both sides of each thigh and from both sides of each breast until all areas reach 165° F (74° C). This will ensure that all parts of your turkey are fully cooked and safe to eat.

Allowing the Turkey to Rest

After all of the hard work put into preparing a delicious turkey, it is important to give it the proper time to rest before serving. Allowing the turkey to rest ensures that all the juices from the turkey are retained, resulting in a moist and succulent meal. It is important to wait at least 15 minutes before carving the turkey, so that all of its juices can redistribute throughout the bird. During this resting time, it is also beneficial to cover the turkey with aluminum foil or an inverted bowl. This will maintain moisture and keep it warm until ready for carving and serving.

When properly allowed to rest, a juicy and tender turkey will be ready for carving and serving. This resting period allows food particles on cutting boards and other surfaces to become inactive, preventing cross-contamination of any remaining bacteria. For those wishing to carve their turkeys ahead of time, consider allowing them to cool off for 20-30 minutes prior to slicing. The resting period also gives cooks time to finish preparing any side dishes or sauces that will complete their meal.

Whether you are hosting a large family gathering or just making dinner for two, allowing your turkey enough time to rest is crucial in ensuring a moist and flavorful dish. A good rule of thumb is 15 minutes per pound of meat; so for example an 8-pound turkey should rest for at least 120 minutes before being carved into delicious slices. With this simple step in mind, you can enjoy your perfectly cooked turkey!

Thawing the Turkey

Thawing the turkey is an important step in preparing a delicious holiday meal. It is important to plan ahead and allow enough time for the turkey to thaw properly. The safest way to thaw a turkey is in the refrigerator, allowing 24 hours for every 4-5 pounds of bird. If you need to thaw the turkey quickly, you can do so by submerging it in cold water, changing the water every 30 minutes. Make sure to cook the turkey immediately after it has been thawed.

Stuffing & Cooking the Turkey

Stuffing a turkey can add flavor and moistness, but make sure not to overstuff it. If you choose to stuff your turkey, place stuffing loosely in both cavity areas of the bird prior to roasting. It is recommended that you cook your stuffed turkey at 325 degrees Fahrenheit for 3-4 hours, or until an internal temperature of 165 degrees Fahrenheit is reached in multiple places of the bird including thigh and breast meat.

Carving & Serving The Turkey

When it comes time to carve and serve your holiday meal, make sure that you have all necessary tools ready including a large cutting board, sharp carving knife and serving utensils. Begin by slicing along one side of the breastbone then separate each leg from body of the bird followed by removal of wings before carving breast meat into thin slices. Once carved, arrange on a serving platter and serve with remaining sides dishes!

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Cooking a turkey at 350 degrees is a great way to ensure that the turkey is cooked through and juicy. It is important to use an accurate thermometer to check the internal temperature of the turkey, as this will tell you when it is done cooking. Generally, a 12-14 lb. turkey should take about 2-3 hours to cook at 350 degrees. Larger turkeys may take up to 4 hours or more depending on size and oven temperatures. You can also check for doneness by inserting a knife into the thickest part of the thigh, if it slides in easily with no resistance, then your turkey is likely done cooking. To ensure that your turkey cooks evenly and thoroughly, make sure to rotate it halfway through the cooking process. With these tips and guidelines, you can be sure that your next roasted turkey will be cooked perfectly every time.

Happy Turkey Day!

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