Oregon State University Extension Service

Moist & Tender Turkey or Slow-Roasted Salmonella?


Both USDA and OSU recommend roasting the turkey at 325 degrees F. to assure a safe end product. Be sure that you use a thermometer to check the final temperature has reached 165 degrees F. when measured in the thickest part of the thigh.

If you use a lower temperature you have more time for microorganisms to multiply before they are killed so you need to be extra sure to have a thermometer on hand to check the final temperature of the bird. (165 degrees F). I definitely would not stuff the bird when roasting at a lower temperature. You could probably add about 25% to the time but that is an educated guess, be sure to check the temperature often the last couple of hours.

OSU has a has a great handout on turkey basics (https://extension.oregonstate.edu/sites/default/files/documents/8836/sp501000turkeybasics.pdf) that can be found on the OSU Extension Service FCH Food Preservation website (https://extension.oregonstate.edu/food/preservation). It will give you times for safely thawing and roasting your turkey.

Thanks for using Ask an Expert and happy Thanksgiving.

Source URL: https://extension.oregonstate.edu/food/safety-storage/moist-tender-turkey-or-slow-roasted-salmonella