How long to cook a turkey at 275?

Preparing a half turkey is an excellent option for smaller gatherings or when you want to enjoy the delicious taste of roast turkey without committing to a whole bird. Cooking a half turkey requires less time than a whole turkey, making it a more convenient choice for busy cooks. This guide will provide you with all the essential information you need to cook a half turkey perfectly, including cooking times, temperatures, and helpful tips.

Cooking Time and Temperature

The general rule for cooking a half turkey is to allow approximately 10 minutes per pound at 325°F (163°C). However, it’s important to note that cooking times can vary depending on the size and shape of the turkey, as well as the accuracy of your oven.

To ensure that your half turkey is cooked through and safe to eat, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the breast, avoiding the bone. The turkey is cooked when the internal temperature reaches 165°F (74°C).

Cooking Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C).
  2. Prepare Turkey: Remove the half turkey from the refrigerator and pat it dry with paper towels. Season the turkey with salt, pepper, and any other desired herbs or spices.
  3. Roast Turkey: Place the half turkey in a roasting pan, breast-side up, and roast for the calculated amount of time, approximately 10 minutes per pound.
  4. Check Temperature: Use a meat thermometer to check the internal temperature of the turkey. The turkey is cooked when the internal temperature reaches 165°F (74°C).
  5. Rest Turkey: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

Tips for Cooking a Half Turkey

  • Choose a Fresh or Thawed Turkey: For the best results, use a fresh or fully thawed half turkey.
  • Season Generously: Don’t be afraid to season the turkey liberally with salt, pepper, and your favorite herbs and spices.
  • Use a Roasting Rack: Placing the turkey on a roasting rack allows the air to circulate around the bird, promoting even cooking.
  • Baste the Turkey: Basting the turkey with its own juices during roasting helps keep it moist and flavorful.
  • Check Temperature Regularly: Use a meat thermometer to check the internal temperature of the turkey in several places to ensure it is cooked through.
  • Let the Turkey Rest: Allowing the turkey to rest before carving helps the juices redistribute, resulting in a more tender and juicy bird.

At What Temperature is Turkey Considered Done?

As soon as it reaches 165 degrees, all poultry is considered safe to eat. This holds true for whole muscle cuts as well as ground turkey and chicken.

The only white meat on the turkey, the breast, does well at this temperature. Since the breast is very lean, overcooking it beyond 165 degrees could cause it to dry out.

Meanwhile, the meat on the legs and thighs is richer and fattier. Cooking these portions to 180 to 185 degrees, in our opinion Otherwise, they may have a rubbery or stringy texture.

Place the turkey in an effort to have the breast facing away from the heat source. By doing so, the dark and white meat may achieve their ideal temperatures around the same time.

You can partially cover the breasts with foil if it seems like they are cooking too quickly. However, avoid doing it too soon as this could result in rubbery skin. It will also cut down on the smoke flavor.

Long-time readers may be aware that we advise 225 degrees for the smoker temperature for many cuts. Spare ribs, beef brisket, pork shoulder, and pork butt should all cook at this temperature to allow the fat and connective tissue to break down.

Turkey, by contrast, is leaner. The low and slow method is not necessary to make the meat juicy and tender. Because of this, roasting it at 325 degrees, or even 350 or 375 degrees, is acceptable.

Naturally, if you’re using a smoker, you also want to make sure that the meat gets a good dose of wood smoke. Otherwise, you might as well simply bake it.

We’ve found that 275 degrees represents a good compromise. The turkey will absorb just enough smoke flavor to taste it without being overpowering. It should cook quickly enough to leave the danger zone before you have to be concerned about that.

How Long Does a Turkey Cook Per Pound at 275°F

At 275°F, a turkey takes 20 to 25 minutes per pound to cook.

How do we work out the length of cooking time?

How long to cook a turkey at 275?

What Are The Best Spices For Smoking Turkey?

When it comes to turkey, a light sprinkle of salt and pepper does the trick.

But you can also granulate or add herds of onion or garlic. The turkey can even be covered in herb butter or paprika to give it a beautiful color.

Adding flavorful vegetables to the bird’s cavity, like onions and garlic, is another option. Additionally, you can stuff the cavity with fresh lemons, apples, rosemary, and thyme.

You can season the bird with your preferred BBQ seasoning or BBQ rub because it will be smoked. This will give the turkey a robust BBQ flavor.

How long does it take to smoke a turkey breast at 275?

Frequently Asked Questions

Q: How long does it take to cook a 3-pound half turkey?
A: Approximately 30-35 minutes at 325°F (163°C).

Q: Can I cook a half turkey in a slow cooker?
A: Yes, you can cook a half turkey in a slow cooker. However, the cooking time will be longer, typically 6-8 hours on low or 3-4 hours on high.

Q: What is the best way to reheat a half turkey?
A: To reheat a half turkey, place it in a covered roasting pan with a small amount of water or broth. Reheat in a preheated oven at 325°F (163°C) until warmed through.


Cooking a half turkey is a great way to enjoy the delicious taste of roast turkey without the hassle of cooking a whole bird. By following the cooking time and temperature guidelines provided in this guide, you can ensure that your half turkey is cooked to perfection. Remember to season the turkey generously, use a roasting rack, and let the turkey rest before carving for the best results.

Leave a Comment