The optimum temperature for cooking a turkey is 325 degrees Fahrenheit. This temperature is high enough to destroy bacteria, while also improving tenderness and texture.
In the final cooking stages, the temperature can be increased briefly to 400 degrees Fahrenheit for browning. The birds internal temperature should be monitored using an instant read thermometer. The breast temperature should be between 155 and 160 F. Be sure that the thermometer does not touch the bone, as this would lead to inaccurate results.
The turkey should be allowed to sit in the oven with the door open for 20 minutes after cooking, which allows it to finish cooking perfectly.